Cured smoked backstrap

[Toddcaster]

Going in the smoker tomorrow with some. Can’t wait to try it!

[RobinHood]

Going in the smoker tomorrow with some. Can’t wait to try it!

Post the finished product [emoji106]
These took a total of 7 hours. 4 were cold smoking under 125°, 3 hours after I cranked up the heat to get the meat to 160°-165°


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[Toddcaster]

I put up 15 lbs of summer sausage this week my third time with high mountain seasoning mix. Everyone I share it with raves about it.

[Toddcaster]

Turned out pretty good. Can’t figure out how to post pics. I let it go the full 4! Hours. Probably on do 3 next time and remember to put the smallest back strap furthest from the heat source. I did everything in my masterbilt electric

[RobinHood]

Turned out pretty good. Can’t figure out how to post pics. I let it go the full 4! Hours. Probably on do 3 next time and remember to put the smallest back strap furthest from the heat source. I did everything in my masterbilt electric

Glad they turned out good for ya [emoji106]


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[flywise]

Yep, Im doing that

[aguinn84]

Once you've sliced it, do you throw it in a zip lock in the fridge? Freeze it? How do you keep it for long periods of time?

Thanks. Looks amazing.

[Howdy]

Looks quite tasty.

Thanks for sharing.

[RobinHood]

Once you've sliced it, do you throw it in a zip lock in the fridge? Freeze it? How do you keep it for long periods of time?

Thanks. Looks amazing.

I vacuum seal a handful in each bag and freeze



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[kruppa24]

Looks amazing

[JWalker08]

I completed a batch today and it turned out real good. After curing for 3 days I used salt, garlic, a little uncle Chris’s and coarse pepper

[Bowhuntnman]

Looks tasty!


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[RobinHood]

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I completed a batch today and it turned out real good. After curing for 3 days I used salt, garlic, a little uncle Chris’s and coarse pepper

Nice! [emoji106]


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[3ChordTruth]

Now that is sure looking tasty.

[Kingfisher789]

What part does the cure play in that process since you bring temp up after the cold smoke?