Had thIs deboned pork butt in brine for 9 1/2 days. Basic brine with water, salt, sugars and Instacure No. 1, along with a spoonful of molasses and a pinch of applewood seasoning from the spice store. Smoking with cherry. Gave it a good coating of cracked pepper. Gonna paint it with a little mix of honey and maple syrup after a while.
Cooking it on the plum SSP, which has become my everyday workhorse. Will take it to 150 internal, then let it mellow overnight in the fridge. Tomorrow I’ll put it on the slicer.
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Topic: Buckboard (hillbilly) bacon (Read 891 times)
