Used Kutas' Great Sausage Recipes and Meat Curing (which is remarkably close to a '70's Missouri Conservationist magazine recipe). However, I was out of soy sauce so I used this recipe to make a substitute.
Today is also the smoke day for some bacon I've had curing. I'll be using Pecan and hangin the bacon and jerky from the Expandable Smoking Rack.
I used 3 lbs of thinly sliced top round.
This should take all day.
Today is also the smoke day for some bacon I've had curing. I'll be using Pecan and hangin the bacon and jerky from the Expandable Smoking Rack.
I used 3 lbs of thinly sliced top round.
This should take all day.
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