03-04-2008, 06:45 PM
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#6
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somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
Originally Posted by Sledneck
I foodsaver it for the cure
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So do I, but I don't suck all of the air out, just most of it....
Quote:
Originally Posted by yelonutz
Get the bone out. Then mix the TQ 50%/50% with brown sugar. Rub all over the butt at the rate recommended on the Tender Quick package. Wrap in a few layers of plastic wrap then place into a plastic zip lock bag. Squeeze out as much air as possible. Put into the fridge at about 38 or 40 degrees for about 10 days. Rinse and soak as others have mentioned. Before smoking I inject mine with a 50/50 mixture of apple juice and maple syrup. Smoke with a light wood like apple and enjoy. NUTZ
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Last time I slathered it with maple syrup and cracked peppercorns... BIG HIT!!!
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!
Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
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