After changing my last batch of BBB to Tasino (Philippine style Bacon) for a party I am back on track.
Started with 8.15lb. Pork Shoulder
[GALLERY=""][/GALLERY]
Skinned removed the bone
[GALLERY=""][/GALLERY]
This is a thick one I plan on 18 days to cure.
[GALLERY=""][/GALLERY]
Be back in 18 days Thanks for stopping by.
Started with 8.15lb. Pork Shoulder
[GALLERY=""][/GALLERY]
Skinned removed the bone
[GALLERY=""][/GALLERY]
This is a thick one I plan on 18 days to cure.
[GALLERY=""][/GALLERY]
Be back in 18 days Thanks for stopping by.
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