Then with a "Sugar Bacon Cure" I rubbed it into the 4 quarters and 2 boneless butts
Then for about 14 days I would turn them over each night in the fridge.
Then I rinsed and hung the quarters in my smoker overnight. One butt I didn't like the looks of so I just tossed it. Chalked it up to my 1st time and better safe than sorry.
The ambient temp outside was about 43-45 degrees which is why I went ahead and hung in my smoker overnight to dry.
After allowing to sit in the smoker overnight I smoked at 145 in My FEC 100 for about 4 hours. Then I turned it up to about 200 degrees. I intended to take it to about 150 however I actually took it to about 163-165.
After smoking I placed the quarters and the butt in a large bag. Then I placed ice in the bottom of a cooler. Then the bag. Then filled the rest with Ice.
These are photos after completely cooled and ready to cut.
I pulled out my 12" Berkel slicer and sliced away until complete.
Here is the finished product....
Was it worth it? After tasting, I wish I had an area big enough that I could do it all the time. But I had to use a small part of the fridge and do some work arounds.
But in the end. It was worth it.
Thanks for all the support Mr. T and Vicki B.
Briggsy