- Aug 27, 2008
- 5,170
- 409
This could prove to be a lesson learned. As I was checking through pics, I realized that I got distracted when my SIL and Nephew dropped by while I was measuring cure and seasonings after weighing the meat. Take a close look at the pics and see if you can find my boo-boo.
I picked this up yesterday at a reduced price (bargain buy), as it was 2 days from the sale date. I didn't want to wait to get it sliced and curing, as the risk of it going bad grows with everyday that passes, so to the slicer we went. I won't be able to smoke and dry it until my next days off work, so 5 more days to wait.
This is done with my Pepper Jerky Seasoning Recipe found here:
http://www.smokingmeatforums.com/for...ad.php?t=82503
The Sirloin Tip, with the 2 main muscle groups separated trimmed:
Weighing the trimmed and sliced sirloin to calculate the cure/seasoning amounts:
Bagged, labeled and ready for cure in my new meat fridge:
Find a discrepancy anywhere?
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I'll find out how this works out. It could prove to be quite salty...
At this point, I think I'll let it go for the 4 days cure, soak in fresh water for about 15 minutes to draw some salt out, drip dry and re-season lightly after tossing onto smoker grates...that should work out OK.
Thanks, wish me luck!
Eric
I picked this up yesterday at a reduced price (bargain buy), as it was 2 days from the sale date. I didn't want to wait to get it sliced and curing, as the risk of it going bad grows with everyday that passes, so to the slicer we went. I won't be able to smoke and dry it until my next days off work, so 5 more days to wait.
This is done with my Pepper Jerky Seasoning Recipe found here:
http://www.smokingmeatforums.com/for...ad.php?t=82503
The Sirloin Tip, with the 2 main muscle groups separated trimmed:
Weighing the trimmed and sliced sirloin to calculate the cure/seasoning amounts:
Bagged, labeled and ready for cure in my new meat fridge:
Find a discrepancy anywhere?
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
I'll find out how this works out. It could prove to be quite salty...
At this point, I think I'll let it go for the 4 days cure, soak in fresh water for about 15 minutes to draw some salt out, drip dry and re-season lightly after tossing onto smoker grates...that should work out OK.
Thanks, wish me luck!
Eric