FLBentRider
New member
Start with a Sirloin from Sams
Trim and section, each section no thicker than the 3 inches.
I didn't get a pic of them in the cure, but I added cure#1, Brown Sugar, Pepper, Garlic and Coriander and put in a zip bag in the fridge for 1 week, overhauling daily.
after 1 week, the meat should be much firmer.
Rinse off the cure and spices, soak in the sink or other large container of water for 30 minutes.
Allow to dry to a tacky surface in the refrigerator overnight.
Add the rub, pressing into the meat:
3 TBS. coriander seeds (4 TBS. if you don’t have white peppercorns).
2 TBS. black peppercorns
2 TBS. yellow mustard seeds
1 TBS. white peppercorns
2 TBS. of granulated garlic
On the MAK with BD Pecan pellets - one hour on SMOKE and then 225F until the IT is 150F
To be continued...
Trim and section, each section no thicker than the 3 inches.
I didn't get a pic of them in the cure, but I added cure#1, Brown Sugar, Pepper, Garlic and Coriander and put in a zip bag in the fridge for 1 week, overhauling daily.
after 1 week, the meat should be much firmer.
Rinse off the cure and spices, soak in the sink or other large container of water for 30 minutes.
Allow to dry to a tacky surface in the refrigerator overnight.
Add the rub, pressing into the meat:
3 TBS. coriander seeds (4 TBS. if you don’t have white peppercorns).
2 TBS. black peppercorns
2 TBS. yellow mustard seeds
1 TBS. white peppercorns
2 TBS. of granulated garlic
On the MAK with BD Pecan pellets - one hour on SMOKE and then 225F until the IT is 150F
To be continued...