Originally Posted by Melt In The Sun
You're gonna need more beer than that.
Heh... Yeah, alcohol will be involved.
I butchered one (literally) into 3 nice roasts and several smaller ones that will make steaks and or ground meat. One roast is in a brine. I'll inject another and experiment a little.
Removed as much of the silver skin as I could on the whole one. It'll get a different injection and everything in the smoker gets a layer of bacon.
We'll see how it goes. If I remember I'll take pics along the way and post them.