After cutting and deboning the butts I had some pieces that weren’t really big enough to slice so I said why not make bacon.
I didn’t get any pics of raw meat but close your eyes and just imagine a deboned pork shoulder. Now there are 8 chunks after cutting.
Now with your eyes still closed, imagine putting the following ingredients in a bowl, Worcestershire, hot sauce, garlic and onion powders, cayenne black pepper and salt. Last but not least some brown sugar. Mix all that together and put in a ziploc overnight.
Once your smoker is up to temp, out the chunks of meat on meat hooks and hang.
Open your eyes now and here is where We stand.
About 2 hrs of smoke and heat on the pieces. Some of the smaller ones Should be getting done soonish but there are several that will take awhile.
Using the smoker tube (thanks Ted!) in my Bradley. Much better, thinner, smoke than when I tried to cold smoke.
Anyway, I will slice a bit up for everyone to see once it’s done.
Here’s a pic of the meat in the smoker.
