Ok. So here's the flavors. Cajun, maple cajun, teriyaki, and original. Personally, cajun is the best- but HOT. I like to get half a pound of cajun and half of teriyaki to cut the heat. It's $21.99 a pound sliced- now you understand my motivation to make at home.
3 days ago I bought a 1.35 pound tri tip. I cured with the #3 cure. The pink salt, using about a tablespoon of cure. I also poured a little maple syrup in the zip lock bag. Refrigerated for 2 days and a few hours.
Rinsed and coated with a cajun seasoning. I smoked at 225 on my weber bullet for 3.5 hours.
After I pulled it off I wrapped in foil and refrigerated. I cut into an hour. Very ver good.
I need to refine the seasoning as I put
To much on. It was caking on me.
Tastes great. Needs skittle more chili powder to spice it up.
Here's my question: how can I get more water out of the piece of meat. Using my bullet. Or do I have to get a
dehydrator. It needs to be a little more dry. I cooked till 157 degrees. Will smoking it longer take more of the water out?
I have also tried using the Morton's tender quick but it did not cure it as well as the pink salt. I would guess the nitrates had something to do with this.
Thanks for any direction on the moisture level.
