Lots of folks around here been making CB lately.
So I figured it was time for me to give it a go.
Picked up a 12.5 lb Loin on sale for 1.69 lb figure if I mess it up I ain’t out to much.
Got home and started searching the CB posts to figure out what to do next. Trimmed it up a
bit it lost about 2 lbs during this process.
It felt so wrong trimming the fat off kinda like scraping the chocolate off a candy bar.
I Want to try a couple different rubs so I cut it in half.
Now for the cure I decided to go with ShooterRick’s cure recipe it sounds pretty good.
ShooterRicks’s cure recipe all rubbed in.
I let it cure for 8 days flipping bags once every day.
At the end of day 8 I rinsed them off and soaked
in cold water for 45 min.
Then put them back in the frig. for a couple of hours to dry up a little.
I decided to go with a Maple syrup and brown sugar rub on one of them.
The other got a healthy coating of Hungarian Paprika.
The only wood I had was cherry so that was what I used.
Smoked them at 225 for about 3.5 hours.
Took them to a internal temp of 160 I will probably be giving some away so I wanted them fully cooked.
If I was keeping it all for myself I would have only went to 140 then fried it before eating.
OK here it is out of the smoker. (used the ECB)
I let them rest in frig. over night to firm up more before slicing.
This is the first time I’ve got to use my slicer it worked real good.
Here’s both of them sliced up and ready for vac bags.
Thanks for looking at my CB adventure. Really it was pretty easy everyone should try it.
So I figured it was time for me to give it a go.
Picked up a 12.5 lb Loin on sale for 1.69 lb figure if I mess it up I ain’t out to much.
Got home and started searching the CB posts to figure out what to do next. Trimmed it up a
bit it lost about 2 lbs during this process.
It felt so wrong trimming the fat off kinda like scraping the chocolate off a candy bar.
I Want to try a couple different rubs so I cut it in half.
Now for the cure I decided to go with ShooterRick’s cure recipe it sounds pretty good.
ShooterRicks’s cure recipe all rubbed in.
I let it cure for 8 days flipping bags once every day.
At the end of day 8 I rinsed them off and soaked
in cold water for 45 min.
Then put them back in the frig. for a couple of hours to dry up a little.
I decided to go with a Maple syrup and brown sugar rub on one of them.
The other got a healthy coating of Hungarian Paprika.
The only wood I had was cherry so that was what I used.
Smoked them at 225 for about 3.5 hours.
Took them to a internal temp of 160 I will probably be giving some away so I wanted them fully cooked.
If I was keeping it all for myself I would have only went to 140 then fried it before eating.
OK here it is out of the smoker. (used the ECB)
I let them rest in frig. over night to firm up more before slicing.
This is the first time I’ve got to use my slicer it worked real good.
Here’s both of them sliced up and ready for vac bags.
Thanks for looking at my CB adventure. Really it was pretty easy everyone should try it.
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