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It's been about 11 days drying...this weekend I apply a light cold hickory Smoke then back into drying cabinet till meat has lost 30% of it's green weight...I'll post more photos as I go along!
Looks really good! What kind drying cabinet do you have? What wait loss are you aiming for? Please don't forget to update us with new pics when you slice it...
Pushok... I just use my smoking cabinet with a hot plate underneath I adjust heat to 50-55 degrees ... I keep it in my garage as it's too cold up here in The Catskills of NY. Weight loss of 30% of original green weight is the target.
Actually it's just a Cheapo Smoke Hollow cabinet.... When I smoke the Soprasatta this weekend I'll use my A Maz N 12" tube to apply cold smoke...hickory pellets. I'll post more pics then!