Well, the pics came out how they came out Finished product. Injected with big Bob's juice, plus williams tickler rub, just a sprinkle or two overnight. Rubbed heavy with same a half hour or better before smoke, just meat on back side. Glazed with Blues Hog the lasrt 30 min. Was one of the best. I know competition stuff but we love it. The more sweet with pork the better.
Finished country style, mixed with some KC Masterpiece because came out dry. Marinated in Dale's overnight. Too long I think. Concetrated stuff and didn't read directions. a friend did this for deer jerky an just put in dehydrater and was awsome. Last pic will show shoulder right out of brine..
After 3 hrs. Raw sugar, agave necter, 3 pats of bacon grease, Tiger sauce. Both sides. I know noyhing new but hey! Look!
Same here
This is taken out of Dale,s. It is soy sauce mainly but other ingredients, garlic and onoin. Guy could make his own, maybe. But yhis was all night and just looked like jerky when pulled out, stiff and all. Next time about 4 hours.. It is frozen now gonna have this week sometime. Enjoy your day!
