I won a whole pork loin in a raffle, so I decided to cure and smoke it. I cut it into 6 roughly equal pieces and tried 3 different flavors. 2 have brown sugar, 2 have maple syrup, and 2 has a texas bbq dry rub that I like.
After curing, forming a pellicle before smoking.
After smoking. It was right near 0f, so I cranked up the smoker to 250f, it took about 3-1/2 hrs to get to 160f it.
I used a slicer that I’m confident is every bit of 45 years old. Anyone remember these?
Packaged for the freezer.
Our charcuterie board for Christmas will be a little bit better this year than some others.
After curing, forming a pellicle before smoking.
After smoking. It was right near 0f, so I cranked up the smoker to 250f, it took about 3-1/2 hrs to get to 160f it.
I used a slicer that I’m confident is every bit of 45 years old. Anyone remember these?
Packaged for the freezer.
Our charcuterie board for Christmas will be a little bit better this year than some others.
