I kinda cheated and used carnie asada. It was fattier the I wanted and the thickness varied allot, but I was real easy. Trimmed the fat from the edges marinated overnight smoked @ 150* 5-7 hours depending on the thickness.
Drying for one hour on the racks, also when I sprinkle on the pepper.
Thinner pieces five hours.
Thicker pieces 7 hours.
Drying for one hour on the racks, also when I sprinkle on the pepper.
Thinner pieces five hours.
Thicker pieces 7 hours.