knotabassturd wrote:hewesfisher- the white wine sounds very interesting. Are you going with a real dry white or any particular type? I want to try that in the brine one of these days.
I just use a generic white zin, it works well since it's for a brine. I've got a batch of Rufus Woods trips in the smoker right now, and I'll take some pics of them before we vacuum seal them. Got to do a taste test anyway.