Last Tuesday I arrowed a tom, so Wednesday I cured the boneless breasts and smoked them Sunday. Tonight they got sliced and vacuum packed.
There is just nothing like seeing it through from the shot to the plate.
My cover brine recipe is pretty basic but I like it.
3 cups of Morton Tenderquick
2 gallons ice cold water
Stitch-pump the breasts and then refrigerate under the cover brine for three days. Stir once each day.
Rinse well and soak in fresh water for 1 hour.
Roll up the breasts meat and put in a stockinette that has been soaked in vegetable oil to prevent sticking.
Hang stockinettes on a stick and place in a 140 degree smoker with the dampers wide open for 1 hour.
After 1 hour close dampers to ¼ open and apply smoke for 5 hours.
Raise temperature to 200 degrees. Continue smoking until core temperature reaches 160 degrees.
Remove from smoker and refrigerate overnight. Slice and serve or package.