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Thanks everyone!

I'm keeping it refrigerated since I know the fat can go rancid. I raised lard hogs so it's hard to get any lean meat off them. I still like to experiment. I saw meat prices in the store the other day. They are crazy. I

Yes, I looked up the sub for it so I used the right amount, thanks. It does look like bacon. I cut off as much fat as I could but this pig ate well. 😁

Hey there. Thought I'd drop an intro. We have raised our own meat and I started learning how to smoke a few years ago. I use a masterbuilt electric smoker with an attached box to cold smoke. I hope to one day get a traeger and learn how to smoke with that. We mostly do pork, but I've done...

I know this is old but I made this recipe and wanted to say thanks! Everyone loved it. I used boston butts since my husband loves loin too much to use on jerky. Lol. We raised ours pigs so it looked the least fattiest. I subbed pink cure because I didn't have tender quick.