just loaded the smoker right at about 40 #
cured for 10 days in my vacuum sealed brown sugar dry cure recipe
let sit open for 24 hours after a good rinse.
some pepper coated some plain.
cherry /apple smoke for probably 12 hours or more @ no more than 90*
I pull it when I like the color...
I had 2 boneless turkey breast in the freezer, that I had previously cured for turkey pastrami.
It was seasoned with coriander and black pepper before freezing.
I sous vide cooked it for 4 hrs @ 147*yesterday let it cool overnight and sliced this morning.
melt in your mouth do die for...
I just got an Anova Sous Vide immersion cooker for my Birthday after a professional Chef friend recommended it.
I want to tell you! if you want tender! juicy , succulent entrees this is it!
would like to hear comments form anyone else that has experience with them. I'm just getting started...
I haven't posted in a while, I have been smoking just no time to post!
I figured this one was worthy of taking the time to post.
I dry cured this for 10 days, belly bacon and a couple pieces of buck board.
gave it 8 hrs. of apple wood smoke, with a touch of pecan. going to slice it up later...