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Here Piggy-Piggy Brine, Hawg Heaven Rub: 2 Butts, Recipes, Q-view (#1 sliced, #2 pulled)
Right on, Eric! Funny you should point out the difference between bone-in and boneless. Just today I spent a not-so fun hour removing the scapula from a thawing pork butt, splitting it into two hunks. One got a modified salt pork dry cure, while the other is in a heavily modified corned beef...- charswifterie
- Post #43
- Forum: Pork
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howdy
Here is a picture of my top of the line, high end smoker...- charswifterie
- Post #2
- Forum: Roll Call
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Here Piggy-Piggy Brine, Hawg Heaven Rub: 2 Butts, Recipes, Q-view (#1 sliced, #2 pulled)
Wow. Very nice. How long did you brine this? With no pink salt, does this cause it to penetrate less? Your photography skills make this into food porn! hehe John- charswifterie
- Post #41
- Forum: Pork
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howdy
Hello! I just joined up because I've started curing and smoking meat this year, and it's becoming a bigger and bigger deal with each project. To date, I've done up 3 kassler Rippchens, a pastrami, and I have a deer corned rump and a modified salt pork curing right now. I have the most...- charswifterie
- Thread
- Replies: 10
- Forum: Roll Call
