good....it wasnt the best cut....one end was pure fat but a local farmer gave it to me along with a nice boneless butt and a 7lb chicken(not the one in the pic).. i had loaned him a generator during that derecho storm a couple weeks ago.....he had a reefer trailer full of frozen chickens that just came from the butcher. the leaner end is fantastic and the skin is nice and thin....i used smokehouse maple rub. side bar: the advantage to buying whole pork belly is for me this. average pork belly 18lb 13-14lb after skin off(i like it that way) cut into 3-4 sections or however you like now you can pick the best section for special occasion and the rest for bacon or burnt ends/drunk friends
Nobody bbq's on Tuesday??? You guys are slackers. Any ways I'm excited to try this brine....usually make my own. They's rub is great ..so I'm guessin the injection stuff is great too...I'm gonna brine with it and see.
Dont like the flavor...they had some sort of citrus stuff in them....dont like fruit with muh meat!!! Lol
Cooked some of my hunny's venison last night. Processor added bacon for the fat...... Can't even tell it was a buck. Smoked/grilled with mesquite pellets.
We made a repeat customer happy yesterday. Delivered him a load of hickory, pecan and cherry for his big smoker.
I smoked a brisket overnight. I would guess it was 10-11 lbs. It took about 9 hours. I'll have to post pics of the final product after it is done resting and I unwrap it.
I like to take the new bottle and dump about a quarter of it into the empty bottle then top up the new one with turbinado sugar and mix....that way I can use it more aggressively and not be too salty.
