dry cured and cold smoked boneless pork butt

[dernektambura]

this is my journey in to making dry cured and cold smoked boneless pork butt...
salt cured for 3 weeks at 4% salt amount of pork total weight...then cold smoked for two weeks at 18 deg C (60 F) temp....and dry cured for 60 days...

 

[ravenclan]

this is my journey in to making dry cured and cold smoked boneless pork butt...
salt cured for 3 weeks at 4% salt amount of pork but total weight...then cold smoked for two weeks at 18 deg C (60 F) temp....and dry cured for 60 days...View attachment 387469 View attachment 387470 View attachment 387471 View attachment 387472 View attachment 387473

that looks wonderful !!!!

points for sure!!!!!

How in the world did you smoke it for two weeks?????

 

[SmokinAl]

Wow!
That is spectacular!
Al

 

[dernektambura]

that looks wonderful !!!!

points for sure!!!!!

thank you sir...it is old, southern slavic way of preserving meat my grandpa teach me...

 

[SonnyE]

Wow, that sure looks good!

That really puts a new depth on the Term: Low and Slow.

God Bless your Grandpa for making sure the Old Ways were handed down!

 

[dernektambura]

Wow, that sure looks good!

That really puts a new depth on the Term: Low and Slow.

God Bless your Grandpa for making sure the Old Ways were handed down!

Yes, now it is my turn to hand down tradition to my 3 year old grandson....

 

[SonnyE]

Yes, now it is my turn to hand down tradition to my 3 year old grandson....

Absolutely! If they like the taste, teaching how to achieve it can be a Life Lesson!
It is for you.

 

[motolife313]

Looks great!! How the heck did you smoke it for 2 weeks?

 

[dernektambura]

Looks great!! How the heck did you smoke it for 2 weeks?

@ 18 C (60f)..First two days 8 hrs smoke, after that intervals of 3 hrs smoke and 21 hrs resting inside smoke house for the rest of the days...resting time: just seats in smoke house with vents open on light air breeze...