trimmed, pumped and in the brine, 1 cup brown sugar, 1 cup coarse salt, 20 cups water cure#1 , 1 Tbs pickling spice
now a fridge nap for 7-10 days
out of the brine and ready to rub
rubbed with ,1 tbs,pickling spice,1 tbs black pepper corns, 1 tbs whole corriander and 1 tbs paprika all mixed and coarsley ground
into the smoker @130 F no smoke for an hour, then raise temp to 200 and apply cherry smoke until internal of 178 F
all done smokin, a fridge nap overnight then onto the slicer
slicing away
all sliced up and ready to eat or package
test sammy,moosestrami on rye with sides of my dills and a few fresh radishes from my garden
