I have an elk hunt coming up in December so I figured I might just make some snacks and bacon to take on the trip. I went and got a medium sized boston butt from the grocery store. Instead of trying to do the whole thing, I removed the bone and separated all the individual pieces of muscle. This allowed me to remove most of the tough fat, connective tissue and silver skin. I divided the meat into 1 1/2 lb. batches, added Mortons TQ and into the bags they went. I had a pork loin in the freezer so I cut it in two and gave it some TQ also. I'm going to take these out next week, loop a bit of string through each one and hang in the smoker. I bet they'll go good with a little dijon mustard.
All cut and trimmed.
Wrapped up for a week in the fridge.
I couldn't help but brine up five cornish too. I'll smoke them tomorrow, vac seal individually and freeze for the trip.
Be some good eats at the cabin!
All cut and trimmed.
Wrapped up for a week in the fridge.
I couldn't help but brine up five cornish too. I'll smoke them tomorrow, vac seal individually and freeze for the trip.
Be some good eats at the cabin!