The other day I was able to purchase pork butts at 1.29 USD per pound. I sliced a pound off for the loukanika and Nancy wanted a roast, so before I took the roast I sliced the skin side of the butt and removed a slab about an inch and a half thick. Then I cut the roast.
The slab I rubbed with salt, cure and brown sugar and stuffed it into a zipper bag and into the fridge it went to be turned every day for a week and then a rinse and drying and onto my make shift smoker for about 5 hours with this result:
The taste is superb . I think that I could have allowed more time wiith the cure but this is pleasantly mild. Not too sweet, light on the salt, and better with the smoke than I can purchase
The wonderful, versitle pork butt
The wonderful, versitle pork butt
Ross- tightwad home cook
Re: The wonderful, versitle pork butt
I'm happy to hear that you've found a source of good quality pork.ssorllih wrote:The other day I was able to purchase pork butts at 1.29 USD per pound. I sliced a pound off for the loukanika and Nancy wanted a roast, so before I took the roast I sliced the skin side of the butt and removed a slab about an inch and a half thick. Then I cut the roast.
The slab I rubbed with salt, cure and brown sugar and stuffed it into a zipper bag and into the fridge it went to be turned every day for a week and then a rinse and drying and onto my make shift smoker for about 5 hours with this result: Image
The taste is superb . I think that I could have allowed more time wiith the cure but this is pleasantly mild. Not too sweet, light on the salt, and better with the smoke than I can purchase
I've been staying with a friend in the states on business and he's been working with some pork shoulder that's very low quality, loose muscled with soft slimy fat and no flavor.
I didn't point out the problem because I wasn't specifically asked my opinion, but It's definitely very bad.
I'll ask to confirm the source, but I think that it was Wayman's, Werman's, Wegman's or something similar.
Sven
Du är allt blåögd du.
- Chuckwagon
- Veteran
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Well you got me hooked ol' pard. I'm curing some right now and will smoke it if I can wait another couple of days for it to cure. It looks great. I'm going to try it with some Rocky Mountain Red.
Best Wishes,
Chuckwagon
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!