So I removed all the fat and cured it according to the directions, thickest part was about 2.5 inches and has cured in the fridge for nine days. Soled in ice water for thirty minutes, changed the water and just completed a fry test. Here are my pictures of what it looks like after curing. Smoking them early Saturday morning again using the bear carver method using pit masters choice in my AMZNPS. It's gonna sit in the fridge until then dry and uncovered.
post #1 of 4
11/7/13 at 6:33pm