gerygaub I already responded in an email to this but just so everyone else can see the answer as well, the fat cap won’t really pass much cure through to the rest of the belly so it is not necessary to rub it again. However, it is not going to hurt anything either so if you want to re-rub it then go for it!
Looking at cutting my own chops from a whole bone in loin. What’s everyone using for a saw.
Old biro mod. 33. Cuts meat and bone like butter. Prolly from the 50’s
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Manual powered butchers saw. Doesn’t need electricity or batteries
YooperDog And breaks down a LOT less often. The 444 is probably the saw that we see people use for this with the most success. The problem is the 444 is FAIRLY heavy duty but not heavy duty enough to use as a splitting saw. It WILL break if it is used as a splitting saw. Some commercial guys don’t care about that cause they can buy many, many of those for the price of one true splitting saw.