On April 6, 2017 at 09:06, Fins said...
but my uncle has been going there and volunteered me to do it in the smoker this year
What a guy. Volunteers you to smoke something that isn't commonly eaten.
Don't know what cut of mat, but here's a link in case it's the ham-
[Link: fieldandstream.com]This shows brining for ten days, too. Might want to find out why that's needed before rushing it.
