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Recent content by featherbone
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Yepper! That's what we call the ones sliced and bought from the store here, but I have never brined a pork butt either and smoked it. Seems to me that it would take on a bacony flavor and texture, but I don't know. __ Might be an interesting experience!
Hi all!, I've cured and smoked my own bacon several times and was thinking about trying something a little different. I was thinking about slicing a pork shoulder into steaks and then dry brining them for several days, like I do bacon and then smoking them in my UDS for sandwiches etc. __ ...
WOW! That really looks good! I'm new to this "Fattie " thing and wanting to try one or two very soon. Just built me a UDS and already trying to wear it out, so mize well get some Fatties going! Thanks!
Rick
Howdy and glad to be here!....I'm located smack dab in the center of the country and have been smoking all kinds of things for some time and now in the process of building my first UDS. Burnt out my food grade drum and starting to gather all of my other pieces asap. Love fishing,outdoor...