Author Topic: Whatchya smokin (Read 156211 times)

Scenic

This is normally the time of the year I like to smoke bacon. It's easier to keep the smoker temp down. Fun projects that eat well.

Bobberineyes

Thinking back in believe i used pink cure with pops brine for Canadian bacon and tender quick for the dry brined bellies. I'd hafta find my notes but guessing the bellies were in the fridge 6 or 7 days.

Scenic

Pops brine is a super user friendly brine that works for about everything. I use it as a base for a lot of things. Yes I believe it has a table spoon of #1 per gallon of water.

LPS

Yup that is what I read too. A bottle of it will last a life time if you don't lose it.

Bobberineyes

4.5 pound pork shoulder butt, thought I'd try something different and rub it down with Worcester sauce first before the mustard and seasonings. Momma smuggled this seasoning back from Texas, we'll see i guess, I am spritzing it with an apple juice concoction. Might as well wear the shirt to boot!