Why it is not as Difficult to Stop Smoking as You Think it is
Author: Mike Row
Copyright (c) 2008 Mike Row
If you have ever had the idea that you wanted to stop smoking, chances are you had all kinds of people tell you how hard it is. But the simple fact of the matter is that giving up smoking is not nearly as difficult as living with a cigarette constantly thrust between your lips. By smoking, you alienate yourself from others, you cost yourself and your family thousands of dollars a year on a useless product, and you constantly damage your health with every puff. Quitting the habit is not easy, but it is not very difficult either--especially when you have friends, family, and various natural anti-smoking products at your side to help you along.
A few decades ago, the only way to quit was to go cold turkey. One day, you tell yourself you're not going to smoke anymore, and so you don't. Now that was a hard way to give up a highly addictive habit like smoking. But it worked for many people. Mind over matter as they say.
The problem is that nobody is willing to endure any amount of discomfort that people even thirty years ago had no issues with. Quitting cold turkey was effective for many people, but it came with a variety of problems. Some people were more susceptible to returning to smoking somewhere down the road--but yet more people had problems where they could never get through a couple of days without their nicotine fix. For that simple reason, quitting cold turkey is rarely advised anymore. People these days just aren't willing to do anything that may make them feel uncomfortable.
However, the best thing about cold turkey is that it is really the only way to stop smoking where there is any amount of discomfort involved. There are lots of better ways to stop smoking now where you don't have to worry about any headaches, weight gain, or other side effects that usually come from getting off of nicotine packed cigarettes.
But if there aren't any major side effects to giving up the habit, why do people still claim that it is really tough to quit smoking? Part of the reason is that they like smoking--but the people they are with don't. After all, smoking tends to come along with a type of oral fixation where you always have to have an object in your mouth. Like sucking your thumb when you were a child, you grow accustomed to having a cigarette hanging out from your lips. And breaking that habit is more difficult for some people than actually getting down off the nicotine.
Furthermore, because most people quit at the whim of their spouse, girlfriend, boyfriend, parents, or other person who holds some significance in their life, quitting becomes difficult because the smoker didn't really want to quit at all. They were just fine with their smoking habit. They enjoyed it. And by trying to quit when you don't really want to, it creates a whole world of problems because you end up not channeling as much energy into it as you should.
So what is the secret to successfully stop smoking without having to deal with any of the negative side effects? First, you have to want to quit yourself. Second, you have to have the support of those around you. It can be extremely difficult to quit when many other people are still smoking near you. And third, you need to use some kind of natural anti-smoking assistant that can help you deal with your addiction as though it was never there to begin with.
Article Source: http://www.articlesbase.com/health-articles/why-it-is-not-as-difficult-to-stop-smoking-as-you-think-it-is-462124.html
About the Author
If you have tried to stop smoking in the past but failed there is still hope. Thousands of people all over world have successfully quit smoking with the #1 quit smoking program on the internet. To find out how they did it go to: http://www.easyquitsmokingprogram.com
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Looking for a sweet pickle brine recipe for smoking venison. Does anybody know of one?
Using Sweet Pickle Cure: Put pumped leg in a container such as a crock, barrel, sealed wooden box or a stainless steel container, or in a USDA-approved plastic container that is intended for food products, such as containers used in the restaurant trade. Do not use other metal containers.
Add water to cover the meat. Remove the meat and add enough salt to the water so an egg will float, measuring as you add. If you do not have a specific pickle cure recipe, add sugar to equal ½ the amount of salt used. Add commercial cure to pickle according to package directions.
Put leg into pickle. Let stand at 38 °F for three days per pound of meat (45 days for 15 pounds meat). If temperature becomes warm and brine becomes ropey (slimy) remove meat. Wash the meat. Boil and skim pickle or make a new one. The new pickle should be as strong as the original.
If space is a limiting factor, it might be advantageous to bone out the wild game. Keep the pieces of meat as large as possible and then use one of the procedures described above for curing. Smoke after curing is complete
what is the best brine for smoking a trout?
I would use a dry cure instead of a brine:
3/4 lb salt
1 lb dark brown sugar
1/2 cup minced lime zest
1/2 cup minced lemon zest
pack the trout in this mixture and refrigerate for minimum 24 hours
When the trout feels stiff and dry, you know it is complete and ready for smoking
What is your favorite brine for smoking Steelhead or Salmon?
What is your favorite recipe for smoking Salmon or Steelhead? What type of chips do you prefer?
SMOKED FISH
BRINE:
1 gallon water
1 1/4 cup canning salt or kosher salt
1/2 cup brown sugar
1/2 cup lemon juice
1 tablespoon onion salt
1 tablespoon garlic salt
when I smoke salmon, I usually do it in fillets rather than steaks and I let it sit in the brine for 8 hours. remove from brine pat dry….now this step is totally optional but it is really good….melt a stick of butter and brush it on the salmon and sprinkle heavily with dill weed. place in the smoker and smoke it for about 4 hours. I like to use apple wood (milder flavor) or mesquite and hickory (stronger smoke flavor).
hope this helps!
Brine solution for smoking wild game?
About 14 days ago I put 2 goose breasts in a brine solution of brown sugar and Morton’s Tender Quick. Tender Quick is sodium nitrate and sodium nitrite. I’m supposed to let it soak in the solution for 24 hours, then put the meat on the smoker. Due to circumstances beyond my control, I have not been able to smoke the meat. It’s been sitting in the fridge in a ziplock bag filled with the brine solution for about 2 weeks. Is it still OK to put on the smoker?
Unfortunately the meat is probably spoiled you need to toss it. The most meat should be left raw in a brine is 3 days – raw in the fridge untreated 24 hours.
Brine recipes for smoking salmon?
I have a little chief smoker and Ak copper river red salmon. I don’t want to experiment with brines and ruin/waste my fish. So if someone who has experience and success smoking salmon with the little chief smoker please recommend a brine recipe. Thank you everyone for your input.
salt , brown sugar and water is what I use, sometimes throw some rosemary in when doing fish