I’ve been wanting to do this for so long “Thanks Bearcarver for the idea” so the other day these rounds caught my eye and I knew it was time. I got them home and double checked the butcher’s weight “been doing that lately” and it was spot on. I got my brine and cure ready. First I put the rounds in a container and covered with ice cold water and pulled the rounds back out. Next I added ¼ cup of Lawry’s seasoning salt and ¼ cup Old Bay and mixed it up really good and took a taste, perfect amount of salt and flavor, next added 1 tbs.of garlic juice and the correct amount of cure #1 for the meat and rounds back in the container for a 14 day soak. Now out of the brine and cure I gave them a rinse put them on a rack and into the fridge for a few hours to drain and tighten up. After a fry test “That Rocked” I dusted them with garlic and onion powder and cold smoked them with hickory dust in the trusty AMNS for 5 hours. Back in the fridge till tomorrow. Now for the finale, I hot smoked them with a small piece of Mesquite that was soaked to almost double the weight “24 Hrs” and took them to 135 and put them in a container and straight to the fridge to meld for a day before slicing. My only regret was not making more. Enjoy !
After five hours of cold smoking with hickory.
Now for the hot smoke with mesquite.
Dry.
Soaked.
BEARVIEW !!!
After five hours of cold smoking with hickory.
Now for the hot smoke with mesquite.
Dry.
Soaked.
BEARVIEW !!!