Wet cured for a week with some cure pumping into the butts.
Air dried overnight.
Placed in 140F smoker without a smoke til internal temp 104F.
Adding cherry chips smoke and bumping smoker temp to 175F til internal meat temp reaches 131F.
Letting meat release extra smoke for an hour.
Meat is vacuum sealed and placed in Sous vide at 158F for 3 hours.
Air dried overnight.
Placed in 140F smoker without a smoke til internal temp 104F.
Adding cherry chips smoke and bumping smoker temp to 175F til internal meat temp reaches 131F.
Letting meat release extra smoke for an hour.
Meat is vacuum sealed and placed in Sous vide at 158F for 3 hours.