Welcome to the Colorado AR-15 Shooters Club Discussion Forums.
I've done bacon on the Pit Barrel, using the amazingribs.com recipe. Doesn't cook up as crisp as the store bought stuff, but has a helluva lot more flavor, and is allegedly safer than cold-smoked.
Light a fire for a man, and he'll be warm for a day, light a man on fire, and he'll be warm for the rest of his life...
Discussion is an exchange of intelligence. Argument is an exchange of
ignorance. Ever found a liberal that you can have a discussion with?
That’s cool I’ll check it out, what’s unsafe about cold smoked?Originally Posted by TFOGGER
<span style="font-weight: bold; color: orange;"> Rachel Ray of AK's</span>
"Soviet Union suffers worst wheat harvest in 55 years...
Labor and food riots in Poland. Soviet troops invade...
Cuba and Nicaragua reach troop strength goals of 500,000. El Salvador and Honduras fall...
Greens Party gains control of West German Parliament. Demands withdrawal of nuclear weapons from European soil...
Mexico plunged into revolution...
NATO dissolves.
United States stands alone"
Apparent risk of botulism, although the nitrites in the cure reduce that risk substantially. Apparently, the botulinum bacteria dies off at around 140 degrees, but the toxin persists up to about 160.
Light a fire for a man, and he'll be warm for a day, light a man on fire, and he'll be warm for the rest of his life...
Discussion is an exchange of intelligence. Argument is an exchange of
ignorance. Ever found a liberal that you can have a discussion with?
Posting Permissions
Reply With Quote