I went to Sam's Club over the weekend, and spotted a "Beef Prime Whole Top Butt Cov" in the meat case? I was wondering can this be cut down to smaller tender parts...perhaps steaks and kabob meat? I bought a "Round Sirloin Tip Roast" from Sam's awhile back to make kabob meat, and it...
Thanks for sharing! You made me interested in making Canadian Bacon. I do have a question though. What's the difference between this recipe and the one in your signature line: "Bonless Smoked Pork Chops/ Canadian Bacon?" Do you like one over the other?
Thank you for your input!
I'm getting ready to buy my first smoker. From reading the threads on this forum, I'm thinking of purchasing a Smoke Vault 24". I'm curious if the Vault is capable of doing a "Cold" smoke? For I would like to try to smoke some cheese.
Thanks for your help!