Pellet Fan
Recipe Section => Deli & Charcuterie => Topic started by: Darwin on January 02, 2018, 09:09:48 PM
-
Time to get a bit of smoking done while the weather is nice. Dry cured with Morton's Tender Quick and sugar for 10 days. Cold smoked with Hickory pellets for 6 hours. Heat added to an internal temp. of 145. Will get vacuum sealed in the morning while the cheese is being smoked. :cool:
-
I should have done that with the pork loin I bought for $0.99/#.