A 15 lb butt...really? That must have been one big piggie that came off of!!! Or is it a whole shoulder at 15 lbs?
I agree though, cure it and cook it to 160* or so. I do buckboard bacon all the time. It does remind me of ham a bit, but not quite the same.
[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain
- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB