How to finish my BBB ?

[roncoinc]

Followed this thread,paid most attention to last page.

http://www.bbq-brethren.com/forum/showthread.php?t=180166&page=5

used the #1,,more salt as recommended,brown sugar.

powdered smoke.

sliced of a couple slices and fried.

not as much smoke taste as i anticipated and more salty than i want.

so,i will have to rinse it i guess,,then air dry in fridge overnight for "pellicle" to form ?

can i rub it with anything at that point ??

I think i may lose the flavor of the smoke powder doing that so i plan on,,,,
smoking it a couple hours and finishing to IT of 140# ?

Today is day 11 in the cure,,due to wx here in the north east (snow) i may have to wait a couple or more days before smoking/cooking.,is that ok ?

i have access to maple sap,was thinking after slicing putting some of that on before packaging for the freezer,,thoughts ??

the meat is about 2in thick and 3lbs.

heres a pic at day 11.

Tnx for any suggestions.

 

[bwram1]

I'll be following this one...have never done any curing or anything before...certainly want to.

 

[roncoinc]

Well it actually tasted pretty good and if you like salt it would be real nice,,,but i dont like salt that much.
tasted like canadian bacon.

 

[roncoinc]

I'll be following this one...have never done any curing or anything before...certainly want to.

Looks like ya aint gonna get much to follow !! LOL
your bein the only response !

guess i will wing it and let ya know how it turns out