My meat seems OK. Smells fine. Has the right color. Just didn't firm up. So, I have it in a water bath right now since it was in its cure about 50% longer than usual.
In a little less than 2 hours, it's going to get a hot smoke.
- my culinary adventures in the rural Philippines
IMBAS Certified MOINK Baller
Equipment: Weber Kettle, Stainless GOSM,
Green Super-Fast Thermapen
Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit