jestridge
somebody shut me the fark up.
- Joined
- Dec 28, 2007
- Location
- annville ky
Also when green beans come in would cut a hunk off and cook it with garden vegetables
Here is another in progress pic. I took the bacon out to check the internal temp. It's at 135F so it shouldn't be much longer.
Wow, very interesting. The cooked meat is not what I was expecting at all but I am very interested to see more. One thing I am wondering about your father's method and even yours is whether he would continue to add the S&P rub or was the initial rub or two enough? I see you transferred and re-rubbed once on the second day. Did you have to do that any more? Thanks for the great story and interesting thread.