I finally convinced a friend of mine to buy a crockpot. (He should have gone with a smoker, but he lives in a condo with no access to the outdoors without a walk) He was asking me what he could make and I suggested that he does some pulled pork. I have never personally done it in a crockpot, but I know people who have. Anyway, a local store had butts on sale (sale.....right....I was getting them for half this price last year) I showed him where the store is since it isn't really common place. It's a small store at a large meat purveyor. What I didn't realize, was that they were selling them in 2 packs. Of course, I'm not going to make him take 18# of pork, so I split it with him. I'm trying a couple of new things that you people have inspired me to try.
Tasso and Buckboard Bacon. I still have bacon from the belly that I smoked a while ago, but you can never have too much.....right?
Here we go. The victim
I boned out, split, and vac packed the one for my friend, so that is why I have an extra bone.
Sliced half of it into about 2 inch wide strips and split the other half down the middle. Tasso blend in back and brown sugar, TQ, BP in front for the buckboard.
Rubbed and in to the fridge more a rest.
I plan on doing the Tasso this weekend and the buckboard next weekend.
I am going to cold smoke the Tasso for a long time before hitting it with heat. I have about 6# of cheese that I want to do this weekend also. Does anyone see why I wouldn't be able to put the meat and cheese in the smoker together? Of course I would put the cheese on the top....... I have done salmon and cheese together and there was no carryover, so I would think it would be OK.