pineywoods
SMF Hall of Fame Pitmaster
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I finally found a loin to use and the time to get it started. It was partially cut so I finished cutting it and trimmed the fat and got the cure and spices applied thanks Rick for the recipe. I will post more when they get out of the cure. Oh I vacuum sealed them is that ok?
Trimmed and the spices ready for each loin
Rubbed and sealed up will turn daily
Trimmed and the spices ready for each loin
Rubbed and sealed up will turn daily