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All of this is the fault of everyone on this forum for all these recipes and smokes that are just ridiculously delicious.. LOL..
I keep reading about different things you cats decide to smoke and they sound just too good not to try. The pulled pork is unbelievable as are the turkey smokes and...
Excellent info.
In the jump right in department, I have two butts curing with four pieces going to pulled ham and two pieces going to bacon. Butcher removed the fat cap on the one I had him debone for me and cut in half. The other had better bacon cut after I deboned it so its all curing. The...
Thanks Bear. This stuff is a bit confusing right out of the gate. Thanks for being so understanding and helpful dude. .
You mention in a thread about leaving the bone in and curing it and making pulled ham. Would the roast need to be injected or dry curing like the split one work also...
This thread versus the other you linked me too uses two different cuts correct? On this one you are using a shoulder cut versus the boston butt in the other one.
I understand there is some packaging difference s in what they are sometimes called but here I can get pork shoulder roasts or...
And here we go again.. Yes sir it is just too pretty not to try.
Any reason for not doing the "butterfly" on them and split them in two? Other than preference of course..
Did you leave the bone in while curing them as stated?
How does this style stand up as bacon compared to belly bacon...
I like the trimming it all around idea. I do like the taste/texture of the edge in each slice though also.
Maybe do half trimmed and half not trimmed and see what I think about them then..
I think I'm going to pick up one of the amazn smokers you cats are always using as low temps don't work...
I set the slicer on 4 and they are about like packaged cotto salami in thickness.
Was a bit concerned about going lower, but they just tear apart pretty easily by hand on this setting. It isn't tough at all and is pretty uniform even between the two different roasts
May try thinner next...
Thanks Gary. It is killer stuff dude..
I did a really small rib roast a little bit back and it came out good too. No pics as it was under siege immediately upon removal from the cooler.
I didn't freeze it after smoking before I sliced it. Just pulled it from the fridge and sliced it up as it...
Well, two weeks later and here we go..
Followed Bear's tips and my temps were very close all the way. I replaced two front hubs and did the front brakes on my Mountaineer while this was going on. Beautiful day out.
Just out of the fridge and cut to check for cure and taste test.
Just out...
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