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boston butt finishing sauce

post #1 of 4
Thread Starter 
for those of you that have used it multiple times, any adjustments that should be made (i noticed someone felt that the vinegar should be cut back.) also, how long is it good for? if i make it tonight, refrigerate, can i use it sunday night? thanks in advance.
post #2 of 4
"someone" will always have an issue with "something". The semi-immortal words of Ricky Nelson come to mind, from "Garden party".

Keep indefinately... keep it cool. Enough acid content to be safe a LONG time. Cut back on the vinegar..not sure.
post #3 of 4
I don't make any adjustments to it, but I like vinegar. I would say for your first time, follow the recipe, but go light when adding it to the pork.

Since my wife likes the sauce but thinks it's too strong, we don't add it to the pork, but rather put it in a bottle on the table. People can add it as needed.

Also, I don't know the FDA's response on how long it will last, but I think "weeks" is a safe answer; I'm at least comfortable with that answer on my dinner.
post #4 of 4
I personally think the ingredient measurments are perfect, but I do like a slightly vinegar flavor to the meat. I think the biggest problem is people getting carried away with the stuff. I add a little to the meat, spread it around, then I stir everything up really well. I will continue this until I get the taste I am looking for. In my opinion this is one of the best things you can do for pulled pork, it mellows and moistens the meat. If done right you will love it. As far as how long it will last, I am not sure. I have some in the fridge that I made at least 4-5 weeks ago and I just used it last night on some pork I pulled out of the freezer, tasted great to me.
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