I found a good price for pork shoulder -- $1.99/lb. so I picked up two. We have been out of BBB for a while, and I have been distracted by other projects as well as work.
I boned them and butterflied them and added TenderQuick dry cure, pepper, and brown sugar. I have tried other various spices and liquids; however, I did not notice much difference one from another, so I thought I would just keep this batch simple. Each piece was weighed individually and the appropriate TQ amount was added and worked into every nook and cranny of the cuts. We've got a total of 9.5 lbs curing.
Here they are all rubbed up and FoodSaver sealed for their nap.
These are not very thick, so a 7 day cure should be adequate. Sound about right, Bear? I will probably smoke them next weekend.
I recently read about folks using an electric soldering iron inserted into a can full of wood dust to generate "cold smoke." I'm thinking of giving this method a try next weekend. I just couldn't keep the smoker temps in the range I wanted during the last batch. I'll let y'all know how it works out if I attempt it. Stay tuned...