I seem to recall reading a post where someone said that they let their CB dry in the fridge overnight before smoking. And to go along with that a friend of mine asked me if I knew that I should be doing that as well. I've read every CB post I could get my eyes on here and another site and can only recall reading this once. My first batch of CB was not dried overnight and it came out great. So is this really necessary? My other question is that if the meat developed a dry skin, wouldn't that inhibit the smoke penetration?
Let me know what you experts think! I have two 3lbrs curing since 1/20 that I am planning to smoke on Saturday so if this is the case, I will need to pull them out of the vac seal tomorrow.
Thanks guys.
Dave
Let me know what you experts think! I have two 3lbrs curing since 1/20 that I am planning to smoke on Saturday so if this is the case, I will need to pull them out of the vac seal tomorrow.
Thanks guys.
Dave