Now i just need a meat slicer!!!
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Well i cured it for 7 days with some brown sugar, salt, maple syrup , rosemary, fresh garlic, and thyme oh and whole black pepper corns. in about a gallon water with some cure#1. i really don't follow any type of recipe. well then i smoked at 150 for about three hours then up to 190 till it reached internal temp. of 155.
that's about it
- 14,478 Posts. Joined 3/2009
- Location: Atlantic Beach, RatTown, FL
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You can get a nice boneless shoulder but WHY??? I would just get a shouder and filet it. You can save abunch of money that way. Or you can get a butt and it even easier to cut the bone out. Now I do really like the canadian bacon you have made there. I have never thought of putting it into the weave sox thou. Great Job