- Oct 3, 2009
- 122
- 10
I do not have High Mountain available locally, searched for a recipe on line to make myself and found this.
per pound
1 tbl cure
1 tsp brown sugar
1 tsp garlic
1 tsp onion
1 tsp CBP
Bone in butt @ $.89 per pound. Removing the bone was painless and took very little time with a sharp blade.
Two weeks of doing the backstroke in the cure while in the fridge.
After the smoke of cherry / hickory mix, back in the fridge wrapped for 24 hours.
Sliced, success!
I apologize for poor picture quality, I need to stop taking photos with phone.
per pound
1 tbl cure
1 tsp brown sugar
1 tsp garlic
1 tsp onion
1 tsp CBP
Bone in butt @ $.89 per pound. Removing the bone was painless and took very little time with a sharp blade.
Two weeks of doing the backstroke in the cure while in the fridge.
After the smoke of cherry / hickory mix, back in the fridge wrapped for 24 hours.
Sliced, success!
I apologize for poor picture quality, I need to stop taking photos with phone.