Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
So easy and so good. I don't believe that smoking is the norm, but it sure adds a nice touch to it.
Best way to describe the cut of pork around here is probably to just say to use the money muscle.
Hit them with a rub of sea salt, sugar, crushed red pepper, and cure#1
I vacuum packed them, but just a ziploc would do, then into the fridge for a couple of weeks.
After a couple of weeks, remove from the package and rinse with water. Hit it with a rub of crushed red pepper, black pepper, coriander, fennel, and anise. Then off to the smoker.
Ran the smoker around 200 for an hour or so then upped it to 250, held it there until the IT of the meat hit 155.
Had to crack it open to take a look.
Begging to have a little bit sliced
.......and since I just happened to have some homemade bread around.....bread, swiss, ham, smoked turkey, capicola
More swiss and a quick trip to the broiler and a bit of pepper.
I put the top on it and cut it in half but in my feeding frenzy, didn't get a pic. :icon_blush:
Good stuff. If you are looking to get your feet wet in the charcuterie world, this is easy and doesn't require a chamber set up. Highly recommend it. :becky:
Best way to describe the cut of pork around here is probably to just say to use the money muscle.
Hit them with a rub of sea salt, sugar, crushed red pepper, and cure#1
I vacuum packed them, but just a ziploc would do, then into the fridge for a couple of weeks.
After a couple of weeks, remove from the package and rinse with water. Hit it with a rub of crushed red pepper, black pepper, coriander, fennel, and anise. Then off to the smoker.
Ran the smoker around 200 for an hour or so then upped it to 250, held it there until the IT of the meat hit 155.
Had to crack it open to take a look.
Begging to have a little bit sliced
.......and since I just happened to have some homemade bread around.....bread, swiss, ham, smoked turkey, capicola
More swiss and a quick trip to the broiler and a bit of pepper.
I put the top on it and cut it in half but in my feeding frenzy, didn't get a pic. :icon_blush:
Good stuff. If you are looking to get your feet wet in the charcuterie world, this is easy and doesn't require a chamber set up. Highly recommend it. :becky:
