Here we go again.

[AndyInNYC]

I had the time and I had the energy ...
12.x lbs from Costco. Smithfield may have prepared my belly, but I butchered it - I haven't had enough practice getting the skin off yet and each time take off way too much flesh.

Cut it in 3 pieces; the largest is 1601 and the smallest was 1420 grams.

The largest is 'standard' cure. The smallest one has lots of white pepper in addition and the middle sized one has a quarter cup of maple syrup.

I'm always surprised by how little curing salt is used for such a large quantity of meat. 4 grams for the largest piece? That always strikes me as a typo.

Plan is to double cold smoke outside (now that it is getting chilly) and then cook off in the oven where I get better temp control with all the wind we've been getting as the temps drop.

Now the waiting begins.


Andrew

 

[SmokinEdge]

I'm always surprised by how little curing salt is used for such a large quantity of meat. 4 grams for the largest piece? That always strikes me as a typo.

For 1601g piece 4g cure #1 is the correct amount.

 

[AndyInNYC]

For 1601g piece 4g cure #1 is the correct amount.

I'm aware it is the correct amount - I'm just surprised each time at how small an amount it is when mixing up the rub. My brain says it should be a much higher volume rather than this little, dinky amount sitting in the bowl waiting for the rest of the ingredients.

Andrew