After 10 days a curin, here be the newest CB I done:
Outa the cure, rinsed an some cracked black pepper added. Goin ta the smoker next.
After smokin at 225°, coolin down so we can slice it.
Here we are on the slicer, sure does make quick work outa it!
Vac bagged an ready fer the freezer!
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Outa the cure, rinsed an some cracked black pepper added. Goin ta the smoker next.
After smokin at 225°, coolin down so we can slice it.
Here we are on the slicer, sure does make quick work outa it!
Vac bagged an ready fer the freezer!
__________________