Sorry no pics of the curing, but used the usual process with Mortons Tender Quick & brown sugar ! 1/2 oz MTQ & 1 TBSP of brown sugar per lb of meat !
This is after 13 days cure, rinsed & soaked for 1/2 hr... Patted dry, cut in half & seasoned with CBP, onion powder, garlic powder & a couple pinches of paprika !
In the MES for bout an hour at 130*
With all the smoke, visibility is terrible ! Not sure the picture shows just how thick this stuff is ! I know some of y'all are going thru the same... This is a pic of the field across the road !
Loaded the AMNPS with pecan dust after an hour & here we go ! Not sure ya can see the TBS, but it's there....
Will update as we go !