Made some yesterday at it was terrific! Very much like ops’s
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Cured smoked backstrap
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Originally posted by rjs68 View PostCould you use this same process for a roast, if I would let it rest for 4-5 days to give the tender quick and sugar more time to penetrate the thicker cut of meat?
I would think so. The cure time would depend on the size of the meat.
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Originally posted by Rupert View PostI want to give this a try! After the 3-4 hours of smoking at 120, what do you crank up your temperature to to get it to 160-165 degrees? Is it still low and slow?
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Originally posted by Outback View PostI was thinking 300. Planning to cold smoke on my RecTeq using the smoke tubes then turn it on to 300 (unless the OP suggests another temp) to finish. Shouldn't take but an hour or so.
300° will work fine. Whatever it takes. I usually run my pit at 275°-300°
Hopefully I’ll be able to do this in my neighbors smokehouse this year so I won’t have to babysit the pit so much.
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Originally posted by Rupert View PostI want to give this a try! After the 3-4 hours of smoking at 120, what do you crank up your temperature to to get it to 160-165 degrees? Is it still low and slow?
Try to keep it below 120°. I watch and try to keep it as close to 100° as I can. You want lots of smoke, but not much heat during the first 3-4 hours. When the temp got above 100° or 110°, I’d open the firebox door to let it calm back down.
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