I added some maple syrup for flavor, so it's a bit brown. I also used a vacuum bag. Not sure how that'll work out, but if anyone has any advice about it, please feel free to tell me how I'm doin it wrong ;)
More pics in 12-14 days :)
FYI - putting the cure in the vacuum bag and sealing the meat in (after injecting of course) worked GREAT! No Ropey cure, no messing with it other than to flip the bag every day. The meat stayed submerged the entire time. Easy to do and I'll definitely do it again.
I'll take a pic or two tonight when I get home, but I was wondering, how long is too long to let it sit out of the brine to form the pellicle? I took it out of the brine intending to start smoking it on the 26th, but now I may not be able to actually start smoking it until the evening of the 29th. And it already has a good pellicle on it.
Could I either put it in a ziploc and hold it in the fridge (freezer?) or can I just let the pellicle grow till Friday and smoke it then? Will it be OK? It is good and cured. I left it in the cure until the 25th. (Started it about a month ago)
No answer to my question, but I decided to put it in a ziplock till tomorrow afternoon when I can start smoking. I'm keeping it cold enough it shouldn't ruin, I'm just worried the edge will taste funky. No way to know till I try it...
You should be good to go! After curing and smoking, you should have about a 2 week shelf life in the fridge; after that it can mold and/or get slimy; freeze before that happens. Thank you so much for trying it!
It looks good. Pop's brine works every time. I have also dry cured it. I always smoke it to 150° so I don't have to cook it later. I got the last bag out of the freezer yesterday and was thinking I need to cure some more.