- Apr 27, 2008
- 5,433
- 21
Part 1 is here.
http://smokingmeatforums.com/forums/...ad.php?t=21775
I sliced and rinsed tonight after being dry cured in Mortons Tender Quick since Sunday. No need to soak, hardly and saltiness.
I dried in paper towels and poured on some syrup and Plum jelly.
Into the smoker at 130' for and hour to dry it a bit.
Started adding smoke after 30 minutes. Temps are starting at 44' internal.
100' degrees to go and it will be finished.
Thanks for watching.
More to come tonight.
http://smokingmeatforums.com/forums/...ad.php?t=21775
I sliced and rinsed tonight after being dry cured in Mortons Tender Quick since Sunday. No need to soak, hardly and saltiness.
I dried in paper towels and poured on some syrup and Plum jelly.
Into the smoker at 130' for and hour to dry it a bit.
Started adding smoke after 30 minutes. Temps are starting at 44' internal.
100' degrees to go and it will be finished.
Thanks for watching.
More to come tonight.