yo Bear, hope you're out there.... I've got mt rounds drying in the frig, getting ready to smoke tomorrow. I've also got some elk backstrap that they butterflied to 1/2 inch thick that I've cured for 3 days. Question is, at what point / temp should I add them to the smoker along with the rounds?
Sorry I didn't get this, but I think I got you on PM.
Need little help Please!
I am trying to do this beef and here is what I have; #1 instacure Kosher salt 5lb eye of round. I would like to do dry cure instead of wet. I been reading, and the more I read the more confused I get. Yes I do have Masterbuilt smoker Propane and electric.
Thanks in advance!
I don't do Cure #1, but if you want to use Instacure for Dry Cure, you have to find out how much to use & what to mix with it before rubbing it on, because the amount is so minimal by itself that it's hard to spread over the amount of meat it's supposed to cure. If you find that out, you can do everything else just like I did on this Smoke, or you could get some Tender Quick & follow the whole thing exactly.