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I was wondering how many of you use Berkshire pork for your smoke and what ever you cure ?
The more i read up on them the more i want some...do you all order your Berkshire pork from the butcher or from a local store ?
Yes...7 to 10 days and it was cured , everyone that tried it thought it tasted like ham prosciutto. And I agree we should protest for better hogs !!! Hell with being politically correct ,lets eat good !
True fully the more I read and learn I am thinking of buying some Berkshire pigs and raising them just so I have some old time pork available to do all this..... Pork is too lean today, it is not like the old days even pork chops taste different. They breeding the swine too lean and it is...
Lol you better find a place with a smoker....All I know is if I don't get back to work soon , its hard to tell what all i am going to smoke. ihave been laid off too long !
I too had to order my lid from weber, cause this time of the year Big lots aren't carrying those grills anymore. But I was too impatient to wait til next year, so I ordered my lid from weber. Maker sure you check on what end the lid fits the best on the barrel, they are not the same.
I was thinking what to do with my smoked butter and I came up with added it to my smoked cream cheese and making a smoked alfredo sauce !! So I cold smoked some loose sausage and added garlic , onion and a red pepper with some broccoli.
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