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Who's making what today?

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04-29-2015, 16:14	#11
cbtengr Area Commander Join Date: Apr 2011 Location: Midwest Posts: 2,847	Cured Smoked Loin My first attempt, I had a 3.5 pound piece of loin that I have been curing in the fridge. Put it on the smoker this morning, tried to maintain a low temp of 140 degrees for a long slow smoke, pulled it off the smoker after 6.5 hours. Very happy with the results. Sliced Loin.jpg __________________ The only reason some people get lost in thought is because it's unfamiliar territory.
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