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Guest
Guest
Wow, been a few moons... I've learned a ton, but every once in a while, someone throws me the curve. I've got a 6 pound dressed goose, no skin, that wants to be smoked - ideas? Brine? How long? Rub? Cheese cloth covering? How long? Final temp? Where? All these questions and more - thanks in advance!
BeerBoy
BeerBoy