Smoking pork.

wl_kb3

Fire Starter

Original poster

Jan 11, 2008

57

10

Erskine,MN

• Feb 29, 2008

• #1

My buddy recently butchered some pigs and we are going to smoke some hams and bacon. Any good ideas in what to brine them with or any special techniques to doing pork. Also what Temp? I have smoked lots of chicken before but never any pork. Any thoughts would be great. Thanks

 

ajthepoolman

Smoking Fanatic

OTBS Member

Jan 1, 2006

811

11

Topeka

• Mar 1, 2008

• #2

I have never brined pork before, but mine already comes cut up and vaccum sealed. Is pork as naturally salty as the stuff in the store?

 

smokin' joe

Smoking Fanatic

Oct 8, 2007

711

10

Wilmington, Delaware

• Mar 1, 2008

• #3

Do a search for brine recipes there are a bunch throughout this site. Then go to roll call and give us your specs

...Welcome aboard in advance!!!

You will enjoy your time here.

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• Mar 9, 2008

• #4

If you have any roasts I would make some pulled pork. You can't go wrong with pulled pork.