Well, I started to deal with the rest of half hog I purchased the other day. Took the whole rear ham and sliced off about 7" thick end, and got the ham down to 15.5 lbs... easier and SAFER to do the dry cure I am doing on it. Injected cure along Morton's recommended procedure, and dry rubbed 5 Oz seasoned Tender Quick on outside of ham. In 6 days, another 5, and a week after that the last 5 Oz will be rubbed on.
Now what to do with a 7" thick pork steak?!? Well, inject with James B. Beam and "Turbocharged Vinegar" of course! then mustard and R's R. <Rich's Rub> Gonna go to pull with this one...mopping with a similar concoction. Smells GREAT...the jalapeno aroma from the vinegar is outstanding!
Uncle Sam's signature of approval
Now what to do with a 7" thick pork steak?!? Well, inject with James B. Beam and "Turbocharged Vinegar" of course! then mustard and R's R. <Rich's Rub> Gonna go to pull with this one...mopping with a similar concoction. Smells GREAT...the jalapeno aroma from the vinegar is outstanding!
Uncle Sam's signature of approval