Ran out so time for new batch. Last time I went half and half and seemed a bit dry. This time 5# venison, 7# pork butt.
12 1/2# batch of Curly seasoning this time.
Just used KA for this small batch.
Seasoning mixed and packed in saran wrapped 8x8 tins and fringed overnight to cure.
Racked and probed following morning.
MES 40 heated to 200° and settled back in at 140° for 1 HR
Temp raised to 150°for 1 hr, with 1/2 tray of LJ Competition Pellets
Temp raised to 165°, rolling along and progressing nicely.
9.5 hrs , loaf temps to 150°, fridge overnight.
Sliced , tastes very good. Not near as dry as half and half mixture.
Vaccum sealed
12 1/2# batch of Curly seasoning this time.
Just used KA for this small batch.
Seasoning mixed and packed in saran wrapped 8x8 tins and fringed overnight to cure.
Racked and probed following morning.
MES 40 heated to 200° and settled back in at 140° for 1 HR
Temp raised to 150°for 1 hr, with 1/2 tray of LJ Competition Pellets
Temp raised to 165°, rolling along and progressing nicely.
9.5 hrs , loaf temps to 150°, fridge overnight.
Sliced , tastes very good. Not near as dry as half and half mixture.
Vaccum sealed