chad
somebody shut me the fark up.
I did up a cured pork loin and about 2 pounds of beef jerky using High Mountain's buckboard cure (for the loin) and Original blend cure for the beef jerky.
Both turned out great. I did the loin by recipe - 10 days, etc. and smoke according to directions.
I did the jerky (top round) by recipe - cured for 24 hours and then smoked at 200 for several hours. Nice and chewy with mild flavor. I may try their Mandarin Teriyaki in a later batch.
I coated the pork with raw sugar before cooking and it gave just a hint of sweetness.
So far the results from the cures has been great. I still have some butt bacon from last week and now the loin. The jerky is going fast!!
Both turned out great. I did the loin by recipe - 10 days, etc. and smoke according to directions.
I did the jerky (top round) by recipe - cured for 24 hours and then smoked at 200 for several hours. Nice and chewy with mild flavor. I may try their Mandarin Teriyaki in a later batch.
I coated the pork with raw sugar before cooking and it gave just a hint of sweetness.
So far the results from the cures has been great. I still have some butt bacon from last week and now the loin. The jerky is going fast!!
