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Old 06-24-2007, 09:31 PM   #5
Babbling Farker
Bentley's Avatar
Join Date: 03-14-07
Location: Culpeper, Virginia

Try it from scratch will really dig it!

Parted packer, most of the fat removed.

Rubbed with salt, pepper, corriander and 1 tsp. of TQ/lb of meat. Covered with water and submurged with bricks, turned every 3 days.

Wet cured for 7 days, I then cut flat in two, relized it was not completly cured. Do not know if you can see the dead center, slightly different color. Put back in wet cure for 3 more days.

Cold smoke at 95* for 12 hours.

Then cook till 195* internal.

Final product...I had a couple of my friends say it was better than Cantors and Jerry's deli's here in the LA area, I have never had a sandwich from either, but I am assuming it was a compilment!

Certified Master Judge #5382

What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."
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