Brined five days. Rubbed and smoked for a few hours. It was stupid good.
Step by step please!
Man that looks good.
Water, kosher salt, peppercorns, garlic, pink curing salt, mustard seed, bay leaf, pickling spice. Brined for five days, moving it around a bit every day. Took it.out of the brine and rinsed off all brine and patted dry. Took my mortar and pestle to some peppercorns and coriander and rubbed it into the meat as well as some paprika. Smoket it at 225-250 for 3-4 hrs. Look for an internal temp of 140. Mine actually got away from me and was more towards 165. It's kind of forgiving with the brine and the pink curing salt helps keep that pretty color.
I want to try that. I corned one last year and it was great.
What cut?
Sea Ark 1542 w/ Yamaha 40
Xpress 16 w/ 50 Hammer
War Eagle 15 w/ 30 Hammer
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"Sometimes you gotta grab the bull by the horns and the women by the tits and take charge in your life" - General Patton
"I'm very drunk and I intend on getting still drunker before this evening's over."
- Rhett Butler
Oh hell yeah.
I don't need my name in the marquee lights....
Do you have enough left over for one sandwich?
That's on time...
Looks great.
Last edited by uga_dawg; 04-09-2019 at 07:26 PM.
May have to try that one Will, nice.
My feelings are a little hurt, it's okay i still like you.
Yay
Damn looks good
How much curing salt did you use , certain amount per weight ???
I will be doing that next season. Looks fantastic!
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