Gimmethecash
is one Smokin' Farker
It’s been in my garage mini fridge for ~12 days since I received it (packed with dry ice and very frozen). That fridge runs pretty cold (you can see some light ice crystals on the inside of the bag) and I’ve been waiting for a) the meat to thaw and b) proper weather, which has finally come. It gleaked a little red juice from a pinhole in the bag, smells normal.
I’m thinking about trimming/salting & peppering tonight, and putting 275* smoke to it by 6AM tomorrow in my stick burner, then moving it to my “outdoor oven” (AKA electric smoker sans wood chunks) when it’s time to wrap. I might not even wrap, given that the air stays fairly moist in there, with very little airflow.
I’m also considering cutting it in half before or after applying smoke, then vacuum sealing the pieces and dropping them into a sous vide water bath for a day or two. Flamethrower afterwards to freshen up the bark.
I’m thinking about trimming/salting & peppering tonight, and putting 275* smoke to it by 6AM tomorrow in my stick burner, then moving it to my “outdoor oven” (AKA electric smoker sans wood chunks) when it’s time to wrap. I might not even wrap, given that the air stays fairly moist in there, with very little airflow.
I’m also considering cutting it in half before or after applying smoke, then vacuum sealing the pieces and dropping them into a sous vide water bath for a day or two. Flamethrower afterwards to freshen up the bark.