mr ray ray
Fire Starter
Did a 12 day 5% sea salt and cure no 2 brine. Soaked 24 hours in fresh water changing it out 3 times to remove excess salt from meat. 48 hours to dry in fridge. Cold Smoked 5 days 12 hours smoke 12 hours rest it was cold enough to leave it in smoker. After ti was done with the smoking It was left out to air dry for 1 week the temp were in the upper 30s low 40s. Turn out good taste was wonderful enjoyed the smoked flavor with my eggs for breakfast and made a great sandwich on fresh rye bread. cooked and uncooked. Eating Raw meat is your choice the European's have been eating fresh raw pork {Mett} and beef {Tar Tar }for years.
