i will soak, slice and test fry a piece later
i should smoke it this afternoon. any tips?
i think i will use apple/ cherry and take it to 160*
? temps?
? estimated time on smoker?
Please ignore all spelling errors and typos my pet monkey does all of my corespondence
Looks perfect... except..why'd ya slice it that way? Normally you do "rounds"- across the grain. Might make for some funky curling going on in the pan...no effect on flavor of course.
and why would anybody kill a baby lion only 2.5 lbs
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GO GATORS.
Raymond Cato
MOJO SMOKEHOUSE BBQ TEAM.
125 Gallon Stickburner yet to be named
BBQ GRILLWARE STAINLESS CHARCOAL
2 ecbs
bbq pro offset
18.5"WSM
22" WSM
22" WEBER OTS
smoked meat member #57
rich i cut it in half and then stood it up so as to be able to get a better pic
the pic does look funny but it is now 2 1 1/4 pound pieces
i cut it right through the middle to see if it cured all the way
Please ignore all spelling errors and typos my pet monkey does all of my corespondence
Good luck and you seem on the right track. After reading this and getting $32 of loin on sale for basically $12, I figured I needed to get off my butt and finally try this as well.
You're way ahead of me
Pete
Large BGE
Char Broil Tru-Infrared Commercial series
rich i cut it in half and then stood it up so as to be able to get a better pic
the pic does look funny but it is now 2 1 1/4 pound pieces
i cut it right through the middle to see if it cured all the way
You could have cut it thru the middle across the grain and ascertained the same information. Regardless... nice work, sir!
Put a bit-o-smoke on it and revel in the joy of home made bacon!
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