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The usual results will be a moister more flavorful meat. I like to inject with brine too. Sometimes example at Thanksgiving I brine my turkey...
All I have to say about that is !YUM!
My favorite smoke pork butt is injected with brine + garlic and onion powder Then basted with pesto so, so , so tender and moist ---- best ever!
Shelf life on frozen meat/pork if it is fatty 6 months. If vacuum pack could last longer. Be careful about giving pork to dogs some breed such...
another website http://menuinprogress.com/2011/11/homemade-coppa-capicola.html
also Pinterest has a lot of information on whta to do it [MEDIA]
If you want to smoke put a pan of water in smoker and smoke it low and slow to 180 degree internal temperture. It is cured so may be a bit salty
What time is dinner? LOL!:)
Now I am going to have to try making bacon. To share or not to share that is the question. Do I eat it all by myself or share?
Have you tried putting a pan of water inside your smoker while smoking your meat? My smoker has a pan built into for just that and I use 1 to 2...
Recipe looks great! Just smoked a fresh picnic pork roast I am definitely going to try this in the next couple of days!
That is a thing of beauty! Thank you for sharing the recipe.
That is not an electric smoker? That took ALOT of effort to accomplish that if not. Looks great, amazing!
That was a feat in itself smoking in those kind of temps! Kudos!:)