Thank you. My next one though will be a day and 1/2 in the bucket. Upon reflection thats probably what I did with the first one, so I could get it in the smoker in two days.
Foam , The chops look superb!
Thank you Sir. I really liiked the last one. A bit hammie on the outside where all the dark meat and fat are ( my favorite), and brined in the loin making it really tender juicy. AND its still extremely affordable.Don't know how I missed this! Great smoke Kevin!
POINTS!
Thank you, its not exactly were I wanted to go, but its close enough for this smoke.Looks swell from here! Smells good too.
Ham for Easter?
Steve
Thanks, my sister and her family think pork comes from the grocery store.....LOL But they have always lived in the city. Always good toi make friends, when ya help them, they help you.Those look amazing! I love the idea of helping out the butcher too!
Thank you sir.
Sorry, Foamheart. There is too much good food in Louisiana already. You have to stop making food this good or move.
Great looking chops!
Disco
Thank Disco. I really like these.
Great looking pork, Foam. I haven't tried this yet but you are bringing me along.
Points
Disco
Yes, You don't get that hammy taste of cured. I believe the cure helps the speed the brining and when doing it for a short a time, I think it helps.Foam,
It could be the lighting, but doesn't the center look like the cure has not reached it?
Is there any particular reason for curing the whole roast instead of chops?