The beef cheeks should be cooked today. They’ve been sitting seasoned and uncovered in the fridge since Friday. I am unable to smoke them today. Should I leave them uncovered until tomorrow? Or cover them? Or throw them in the sous vide until tomorrow and simply reseason them when ready to smoke? Or do something else entirely?
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Draznnl If you are going to smoke tomorrow, simple plastic wrap will be fine, imho. I think I ended up going a day longer than expected, too. I can go back and check.
I wouldn’t be afraid to just leave them as they are for another day. That time in the fridge binds the rub to them like nothing else I’ve found. There’s so much connective tissue in them they shouldn’t be dry.
Uncovered. If anything it will help the rub adhere. Being cured, they will hold on to plenty of moisture even if they look dry going into the smoke sauna.
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