Cold smoking season 2014-2015: lamb and pork pastrama, pork jowls

Discussion in 'Other' started by atomicsmoke, Jan 5, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Pork butt cuts on the right hand side of the picture.
    The lamb portions were cut from the leg.
    I pressed them during salting to get a flat, uniform thickness shape.

    This is after 6h of beech smoke. Many more (hours) to follow.
     
    Last edited: Jan 5, 2015
  2. Looks good! Gonna have to try some of that.
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    AS, Do these have to age now ??
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Yes. Aim for 30% weight loss.
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Ready.

    Being enjoyed

    With...
     
    Last edited: Jan 17, 2015

Share This Page