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Thread: The Manhattan Project, Smoked Turkey version.

  1. #9
    Decumbent Fanatic Jcal's Avatar
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    I love cooking with pecan wood. It gives the meat a very nice flavor.

  2. #10
    Av8tor1's Avatar
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    be my first use of it, but all I've heard is its the bomb for poultry especially

  3. #11
    Hello, I must be going... Not a Number's Avatar
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    Should get you some Hawaiian salt. It'll give you better flavor than Kosher Salt. Kosher Salt is too pure, like using something out of reagent bottle.
    Grand Hotel... always the same. People come, people go. Nothing ever happens.

  4. #12
    Av8tor1's Avatar
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    hmmmmm ohhh Machhhhhh LOL

  5. #13
    Decumbent Fanatic Jcal's Avatar
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    Quote Originally Posted by Av8tor1 View Post
    be my first use of it, but all I've heard is its the bomb for poultry especially
    its my favorite wood for pork chops as well. its delicate and i like that. im not into strong flavors

  6. #14
    Av8tor1's Avatar
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    Where is my wormwood?... hmmm
    carpe diem :-)

  7. #15
    kulamauiman's Avatar
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    Depends on which salt. Got the one from Kauai. Evaporated in a field of clay. Has a red tinge because of the clay. Used for all kinds of things treating broken bones included. I guess high in other minerals. Magnesium. Iron and alluminium oxides from the clay. That mud is a stable red dye. Won't come off clothes. I have some of that. Can't buy it. Need a family member working an evaporation basin. See all the brine shrimp swimming around. I also use a coarse kiln dried salt. Just unfortunatally only available in 50 lbs bags. I normally bought in that quantity back in the days I was hatching brine shrimp to feed to fish. Would scoop out some and use for my cooking. Let me go check what I have.

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    kulamauiman's Avatar
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