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Unread 06-24-2007, 08:31 PM   #5
Bentley
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Join Date: 03-14-07
Location: Culpeper, Virginia
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Try it from scratch Bro...you 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!



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