Custom Baits - Forum
Fishing News and Reports => Fish and Wild Game Recipes => Topic started by: ctom on 04/23/23 13:29 UTC
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Pork shoulder, boned, cured with brown sugar and Morton's Tenderquick and smoked to a delightful color. Its cooling now before hitting the fridge for a couple days to mellow before slicing.
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That looks good. After you slice that Tom, do you use it like bacon and fry it or do you make sandwiches out of it? We do pulled pork with Boston Butt in the south.
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I cook it like regular bacon but because most of the fat cap has been removed, a little butter when frying the leaner pieces helps.
Once in a while I'll grab a smaller butt to smoke and pull.
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Man that looks good, but I bet it elevates the blood sugar! LOL
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Here's the smallest piece ready for the fry pan.
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Nice
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I see bacon all over that. It looks good.
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I'll be doing this again soon. Super good bacon. Not very salty nor too sweet. Smoke level is just perfect.
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You're really killing us here buddy!!