I've read a number of threads on using fatback (already cured, smoked, or rendered) but I haven't seen any on on how to smoke fatback yourself, and I can't find any recipes/instructions online. I have a few slabs of uncured fatback (about 3lbs each - from my local pig guy) that I'd like to smoke (not render) that I can then cut up and have cubes on hand for soups, beans, etc. Any advice on how best to do this? Temperature at which to smoke? How long? Internal temp to shoot for? Thanks for any advice.
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8/25/13 at 8:01am