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I like doing turkeys this way when I have the time as it makes for a more relaxing Turkey Day for the chef as most of the work in done a day or 2 beforehand. Also I think you make the best use possible of all of the bones for stock.
The bigger the bird the easier this is to do. I start with a...
Been feeling a little under the weather the last few days so I'm just getting around to posting these. I did a wet cure with molasses, brown sugar, sallt pepper and paprika. Cured for about a week. Here are the slabs ready for the smoker.
I let them dry in the smoker at about 100o with no...
This dish is typically done with veal shanks but since I was the recipient of about 30lbs of fresh pork hocks a while back I used some of those. I'm in the process of curing about 12lb of hocks to smoke so I decide to use a few fresh for this.
I dredged them in seasoned flour and browned them...
Wow, those do look good. I've never heard of Beirocks before but they do remind me a little of Michigan UP(upper peninsula) pasties.
Nice to see ya again Jeanie, saw your new pup on your blog, what little cutie!
Hi Jeanie! Have no idea if I'm doing this right. I got an email notification about the bulletin board message so I'm hoping I'm responding correctly. Always a pleasure to be your victim!
You can but that cut really doesn't have a high enough fat content and will probably be kinda dry by the time you get it up to pulling temp. I might suggest curing it and smoking some canadian bacon.