A few weeks back my butcher had their special reserve prime rib on sale if you took a family pack. I got my family pack uncut.
I got it home and it told me it was too young to die, so I set in the fridge and allowed it 18 days of growth. Never got above 40 degrees, I put some salt in the track to help draw it out.
No I didn't weight it in and out of the fridge although I can tell you its was definately lighter. I don't own any of those devils toys called scales, someone always wants you to stand upon 'em!
During my Bacon frenzy yesterday I took it out, trimmed it and rubbed it wrapped it and returned it to the fridge. I forgot to take a picture but you got the idea.
Off to the smoker we go;
9:30 AM starting temp of meat is 50 degrees, smoker set at 230.
10:30 IT @ 74, realized wasn't gonna make it for lunch, bumped up to 250. Added another shot of pecan.
11:30 IT @ 120, passed on more pecan this time. Think I may make it! Mom's "Boy Scout" beans have been slow cooking since 8 AM, the house smells wonderful!
Edited by Foamheart - 6/30/13 at 12:31pm