It turned out pretty good. Would soak it for longer next time to balance the fact that its not simmered as per makers intentions. Mix was 5 star but need to be on guard about heat if using fresh garlic. Dont want that burnt/bitter taste. Stock & steam good option.,Thanks cowgirl.In fridge now lunch tomorrow.Would leave salt out of rub or back it off a bit. Theres a pork cut here that they now call scotch fillet used to be neck. Got my you beauty brining needle today so might have a shot at a smoked german style pork neck,apple cider /vinegar ,mustard seed,juniper berry feel as a further tune up before the big jump to buffalo. They are from raw in cure with nitrates so I might benefit from a lesson on 3lb of pork neck before 13pound of water buffalo. Thanks for input
You're welcome! Looks tasty!!