We ran out of CB and ham slices almost a month ago. On 5-4 I divided 5 1/2 loins in to Pop's brine. 1/2 ham and 1/2 CB. I pulled them tonight and rinsed them. They are now forming a pellicle on my smoker shelves and sitting on my sausage drying racks. I'm getting smarter about this but only a little at a time. I've been cutting the loins into quarters and using 4 shelves. This time I cut them into thirds and was able to get all the pieces on 2 shelves. 2 less shelves to clean.
Here they are CB on top.
This going to be a full bore smoking weekend. I'm getting these on early tomorrow so these get done around noon and them some loin back ribs are going on for supper. A few hours after that 2 butts are going on for Sunday afternoon delight. It will be leftovers after that.
I'll post some pictures of the smoke tomorrow.
Here they are CB on top.
This going to be a full bore smoking weekend. I'm getting these on early tomorrow so these get done around noon and them some loin back ribs are going on for supper. A few hours after that 2 butts are going on for Sunday afternoon delight. It will be leftovers after that.
I'll post some pictures of the smoke tomorrow.
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