I followed the instructions with the MTQ and some extra brown sugar that Mr. Correll laid out in the epic post above. I turned the belly every 24 hours during the cure. After 6 days I decided to rinse it to prepare for smoking. As I was finishing the rinse, I noticed a small spot that must not have been cured completely. It was softer and pinker. I wasn't sure what to do. I decided to proceed wiith the smoke. That's when I found out that a 3 layer snake with apple wood chunks was not enough to get my 22 wsm over 160. The meat only got to about 120 in 6 hours, so I pulled it and wrapped in foil and got it to 160 in my oven. I then immediately chilled then refrigerated it. I have some concerns about safety.
Any advice?
Any advice?