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Ate these Friday night but started to make them last Saturday. Brine was Charcuterie basic brine + 5 smashed garlic cloves, peppercorns, onion flakes, and rosemary.
After a 3 day soak to cure I rinsed and soaked them in water for 1 hour to take a bit of the salt off. I put them in the fridge overnight to form the pellicule. On Wednesday I smoked them at 225'F until they hit 140'F. 3 went in the fridge until Friday and the egg was brought up to 400'F to finish the 4th one for dinner that night.
Served with simple bbq beans - Heinz beans in tomato + dry mustard + molasses + diced onion. Smoked over cherry + hickory to impart some extra flavour. The reviews were great and better than I've ever gotten from a butcher shop.
Large BGE, Small BGE