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Unread 12-30-2007, 09:21 PM   #17
SmokeInDaEye
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Just finished trimming some "pork cushion meat" I found at the store yesterday. Seems to be parts of a boneless shoulder and the 9.75# bag contained about 9 odd pieces. After a little trimming of fat and silver skin, I actually wound up with 7 fairly consisted pieces, shaped sort of like mini pork roasts. Plan to inject, rub, then cook them to about 200* unless someone knows better?

My pork bellies are done curing and will cook the cushion meat and bacon tomorrow. Should be interesting.
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Last edited by SmokeInDaEye; 05-15-2012 at 11:17 AM..
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