I recently deboned a butt and cut in half horizontally. I cured using Mortons TQ, brown sugar et al and vacuum packed for 10 days turning daily. Rinsed, with one change of water, and smoked at less than 200F for about five hours to an internal temperature of 140F. I refrigerated overnight and sliced (knife) earlier today. I have pigged out on bacon and egg sandwiches and bagged four pounds for freezing. I am very happy with the results and thank everyone for all the tips posted here.
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2/4/10 at 4:42pm