Cured smoked backstrap

[dfkoon]

Looks good.

I did some cold smoked bacon last year. On a cool day, I used smoking tubes (with pellets) in the box for smoke. Put a big Buccees bag of ice in the horizontal chamber and hung the bacon in the vertical chamber. Worked really well. Not a lot of babying.

Of course the best day for cold smoking was during the deep freeze we had last year. I had the smoke going for that and the chamber never got above freezing.

[RobinHood]

Got 6 backstraps curing in the fridge for Saturday morning




Sent from my iPhone using Tapatalk

[brokeno]

Looking good

[RobinHood]

Doing the 6 today



Sent from my iPhone using Tapatalk

[Icedown12pk]

You don’t heat them again to serve correct? Just room temp? Essentially slicing thin and making something like jerky?

[RobinHood]

You don’t heat them again to serve correct? Just room temp? Essentially slicing thin and making something like jerky?

Yep, I’ll slice these up after they cool down a bit, then vacuum seal a handful in bags for future snacks. Eat at room temp.


Sent from my iPhone using Tapatalk

[RobinHood]

3 done. 9 more to go



Sent from my iPhone using Tapatalk

[iamgoo78]

Looks good! Gonna give this a try!

[RobinHood]

Finally got around to slicing all them up. Turned out great.





Sent from my iPhone using Tapatalk

[Nash Thornton]

Im curious to try some cured meat, especially venison cured. Motivating!

[J.B.]

This is a great way to do venison and I highly recommend making venison reubens!

[Hardware]

Tagged!!

[Rubi513]

Looks good!

[davidpark06]

This looks good, gonna have to try this

[Bowhuntnman]

Man! That looks good!!


Sent from my iPhone using Tapatalk