93vpmod
is One Chatty Farker
I cured some CB using the Morton's Tenderquick dry method that I found in a thread from Cowgirl. Trimmed the loin down to 4lbs., cured for five days, rinsed and water exchanged multiple times before smoking.
Now on the UDS-trying to stay close to 225 as I take it up to an IT of 155* also sprinkled with a little black pepper and some SM Season All.
I plan to let it rest, place in the freezer for a short time to make slicing easier. I am looking forward to Eggs Benedict tomorrow morning!
My smoker crutches that allow me to work and smoke!
Now on the UDS-trying to stay close to 225 as I take it up to an IT of 155* also sprinkled with a little black pepper and some SM Season All.
I plan to let it rest, place in the freezer for a short time to make slicing easier. I am looking forward to Eggs Benedict tomorrow morning!
My smoker crutches that allow me to work and smoke!