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.