Started off with a Kobe breast plate and dry cured it for 14 days then cold smoked it last night for 4 hours. I actually made my own cold smoker using an electric charcoal briquet starter and AL dryer vent tubes.... turned out awesome.
after dry cuing it for 14 days i soaked it in fresh water for 1.5 hours to draw some of the salt out, then dried it off and covered it in raw sugar and then cold smoked it......I am slicing it up tomorrow.....
after dry cuing it for 14 days i soaked it in fresh water for 1.5 hours to draw some of the salt out, then dried it off and covered it in raw sugar and then cold smoked it......I am slicing it up tomorrow.....
