OldUsedParts wrote:How many days under the salt, S.D.
7 days. Roughly 24 hours to air dry, then smoke.
Moderator: TBBQF Deputies
OldUsedParts wrote:How many days under the salt, S.D.
Swamp Donkeyz BBQ wrote:We are done. Smoked it with apple and hickory to an internal temp of 135. let it cool for a few hours, then sliced it up. I wound up having to hand slice it because it was too wide for my slicer. The boys said, no more store bought bacon. It turned out awesome! Here's the final pics, plus a pic of the best partners I could ever ask for.
Ready to come off.
Boots wrote:Swamp Donkeyz BBQ wrote:We are done. Smoked it with apple and hickory to an internal temp of 135. let it cool for a few hours, then sliced it up. I wound up having to hand slice it because it was too wide for my slicer. The boys said, no more store bought bacon. It turned out awesome! Here's the final pics, plus a pic of the best partners I could ever ask for.
Ready to come off.
Donk, those boys look sturdy, Dad's feedin 'em right. Also, please provide my compliments to the younger, he's definitely wearing the right shirt. And the Home of the Noble Men of Kyle is only a short drive from your place, when the time comes.
Return to “Sausage and Cured Meats”
Users browsing this forum: No registered users and 24 guests