my big effort
my big effort
Hi,
Just a photo of my big effort to make some taste smoked pork hindleg parts, it's also an effort( to me anyway) to actually get to show off something I made and am proud of.
The taste was great, salt after soaking was to my liking and the smoke flavour brought back childhood memories.
Jan.
Just a photo of my big effort to make some taste smoked pork hindleg parts, it's also an effort( to me anyway) to actually get to show off something I made and am proud of.
The taste was great, salt after soaking was to my liking and the smoke flavour brought back childhood memories.
Jan.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Jan, you ol' showoff!
That is incredible color and finish on that incredible hang! If that stuff tastes just half as good as it looks, then you'll be in porkie heaven this week! How about of photo of some sliced open? What kind of wood are you using? Good goin' pal.
Best Wishes,
Chuckwagon
That is incredible color and finish on that incredible hang! If that stuff tastes just half as good as it looks, then you'll be in porkie heaven this week! How about of photo of some sliced open? What kind of wood are you using? Good goin' pal.
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!
CW,
I am definitely NOT showing off. Most members have more experience than me. The colour and flavour is most important to me, as this is what I grew up with.
Photo's couldn''t be taken as all the smoked goodies disappeared rather quickly in a large cooler, all arranged and overseen by my 2 little grand sons.
For sawdust and smoking chips I use Red Gum, straight from the mill. I just like the taste. The next lot I will smoke with European beech just to activate my braincells and for memory sake.
Regards,
Jan.
I am definitely NOT showing off. Most members have more experience than me. The colour and flavour is most important to me, as this is what I grew up with.
Photo's couldn''t be taken as all the smoked goodies disappeared rather quickly in a large cooler, all arranged and overseen by my 2 little grand sons.
For sawdust and smoking chips I use Red Gum, straight from the mill. I just like the taste. The next lot I will smoke with European beech just to activate my braincells and for memory sake.
Regards,
Jan.
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA