Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
When breaking down the last berkshire pig I bought, my wife happen to walk by while this was sitting there, she said "that looks cool, why don't you just keep it like that?". Well it was less work, so I kept those long bones on. That thing was eating up a lot of freezer space so I was more than happy to put it into play this weekend.
I really enjoy the pork flavor from these pigs, so I kept things simple with just salt, black pepper, and a little sage.
Into the smoker at 275 with cherry wood for the smoke. Ramped up the temp a bit at the end to put a bit of a crisp on it. Thin end was 155 and thick end was 145 when I pulled it off to rest.
Sliced and put on a platter. I wish I could have gotten more/better pics, but the Easter rush was on and this was just a part of the deal..........
Had one left at the end of it all.
Turned out quite well, the large bones were kind of a PITA, but it was fun. I wish I would have kept the skin on.........maybe next time.
Thanks for lookin".
I really enjoy the pork flavor from these pigs, so I kept things simple with just salt, black pepper, and a little sage.
Into the smoker at 275 with cherry wood for the smoke. Ramped up the temp a bit at the end to put a bit of a crisp on it. Thin end was 155 and thick end was 145 when I pulled it off to rest.
Sliced and put on a platter. I wish I could have gotten more/better pics, but the Easter rush was on and this was just a part of the deal..........
Had one left at the end of it all.
Turned out quite well, the large bones were kind of a PITA, but it was fun. I wish I would have kept the skin on.........maybe next time.
Thanks for lookin".
