- May 30, 2018
- 497
- 680
The loins have been curing for eight days so today it’s time to get things going. The loins aren’t super thick as they came from a doe.
They were rinsed off and dried off the best I could. They will sit in the fridge till Friday afternoon uncovered till they are smoked. They are definitely cured all the way through and the taste test went well with no salty taste.
They will be smoked on my pellet grill but the lowest it will go is 178-180 degrees. My question is should they be seasoned now or wait till they go on the cooker? The results will be coming this weekend after they are smoked:)
If I’m doing anything wrong please shoutout. I’ve read Bearcarver recipe about a few hundred times:D
More to come!
They were rinsed off and dried off the best I could. They will sit in the fridge till Friday afternoon uncovered till they are smoked. They are definitely cured all the way through and the taste test went well with no salty taste.
They will be smoked on my pellet grill but the lowest it will go is 178-180 degrees. My question is should they be seasoned now or wait till they go on the cooker? The results will be coming this weekend after they are smoked:)
If I’m doing anything wrong please shoutout. I’ve read Bearcarver recipe about a few hundred times:D
More to come!