Cured a piece of pork loin in Pop's brine for about 2 weeks. Took it out of the brine, rinsed well, then into the fridge overnight to dry and start forming the pellicle.
Out of the fridge, feeling sticky
Bagged up ready to go in the MES. Anybody know where I can get a small quantity of smaller bags?
MES warmed up 140, ready to go. Using a mix of apple and pecan pellets in AMAZN.
TBS coming out at 142 degrees. Left at this temp for 2 hours, then bumped up to 150 for two hours, then up to 200 to finish to IT of 145.
Money Shot!! Dad Gum that's some good eatin'!!
Thanks for lookin'...