Potted pork - an "East of the Iron Curtain" approach
- Thread starter atomicsmoke
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Time to refill the pot.
Used only ribs and smoked sausage this time....from a side of pig i got this weekend.
After cooking in fat meat falls off the bone
Meat picked
Bones saved for broth
Meat and sausages
Used only ribs and smoked sausage this time....from a side of pig i got this weekend.
After cooking in fat meat falls off the bone
Meat picked
Bones saved for broth
Meat and sausages
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Hello from Ohio
- Started by TheBettyCrocker
- Replies: 37
- Roll Call
-
Bang for your buck steaks.....
- Started by Hijack73
- Replies: 27
- Blowing Smoke Around the Smoker.
-
Firebox for Weber kettle
- Started by speedmetal
- Replies: 23
- Other Builds
-
Accurate oven thermometer?
- Started by chef k-dude
- Replies: 22
- General Discussion
