We'll share soon. My problem is I just throw it all together. I get the itch to make some and take out a bunch of outside rounds to cut up. I make it and don't write down the measurements of the ingredients. The next batch is different. I wrote them down tonight
I let them sit in the fridge for a couple of days and then smoke them. I taste them along the way too. Just pull out a strip and taste raw. That way I get a feel for what the end product is and if I need to add anything I can add it B4 it hits the smoker.
I cut up and seasoned meat today and will smoke on tuesday. I have left meat to cure for as long as 7 days. 12 hrs in the smoker and they are done.
My question is why vacuum wrap? Its dried meat. freezer burn can't dry it out anymore........... although this batch probabley won't last much more than a week or 2. I can pull out a large ziplock bag( the size of a throw pillow) and its gone in a day. Hrs if I share, which I like to do