Ron Frost TVWBB Fan Sep 30, 2013 #2 Those look great! Can you post some more details on the cure and smoke (ingredients, times)?
C ChrisJ New member Sep 30, 2013 #4 The brine was from the Charcuterie book and it was brown sugar, kosher salt and pink salt. I cured for about 36 hours and smoked them for about 2 hours at 225-250 to an IT of 180.
The brine was from the Charcuterie book and it was brown sugar, kosher salt and pink salt. I cured for about 36 hours and smoked them for about 2 hours at 225-250 to an IT of 180.
