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post #1 of 2
Thread Starter 
I went with my wife to Wally World for groceries today and ran across boneless pork sirloin roast all trust up in butcher string. Being on sale I started thinking maybe boneless ham. Any ideas let me know while I think about brining or dry rub or dry rub and inject. LOL I know this isn't where ham comes from but what the heck.
post #2 of 2
Rick, I did a butt that way but the thread is gone.icon_sad.gif



Just don't put the pepper on. That is what I did on the second one and it tasted like deli ham, yummo.

Good luck!
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