The meats of my labor...

[POP A SMOKE]

Oh yeah...

30 day dry age at the split.. half of it goes back in for another 30 days next to the Prime Rib...

6 cures going on at the moment... Strips, Prime Rib, Lomo, Prosciutto, Chorizo and Lonzino.

Good eats

tonight.

 

[SmokinVOLfan]

That looks amazing. I bet that prime rib is going to be killer!

 

[POP A SMOKE]

Ready for heat...

 

[POP A SMOKE]

 

[POP A SMOKE]

Like friggin butter....

 

[SmokinAl]

Those steaks look fantastic!
You have a great setup for curing!
Al