Back bacon

[Electric Miner]

My latest project. Boneless pork loin, wet cured, and unsmoked.

[sltm1]

EM, we just got a Traeger smoker/grill, any tips on keeping the outside of the meat moist? I end up with a coating of rawhide on occasion...especially chichen.

[valforgettaboutit]

Daaaamn well that looks nice

[Electric Miner]

EM, we just got a Traeger smoker/grill, any tips on keeping the outside of the meat moist? I end up with a coating of rawhide on occasion...especially chichen.

Some people like the rawhide. It's called bark. However, If you are talking about long smokes, let the internal temp of the meat get up to the first stall. The first stall is where the internal temp of the meat stops going up for a long time. It's usually around 150 degrees to 165 degrees. At that point, you tightly wrap it in two layers of aluminum foil for the rest of the smoke. Naturally, once it's wrapped, it will not take on any more smoke flavor, but by the time it reaches the first stall, it's taken on all the smoke it needs.

[sltm1]

Thank you mucho !!!

[Electric Miner]

The stall is caused by the water evaporating out of the meat. Keeps the meat cool. When you wrap it, you hold that moisture in, which makes for moister meat and kills the bark.

Wrapping is standard for competition smoking, because it also speeds up the cooking process, since you don't get the stalls if the moisture can't evaporate. Just make sure the foil is tight against the meat.

[Mad Dog Stafford]

Keep this good stuff coming Miner!