Oregon Rifleworks
Gun Deals
J&B Firearm Sales
Low Price Guns
Advertise on Northwest Firearms
Southwest Firearms
Buster Beaver Cerakote
Simply Triggers
HighLine Firearms
Sporting Systems
Defensive Arts
Messages
6,779
Reactions
1,273
From this

DSCN0637.jpg

Into the brine for 5 day, take out and soak in water for an hour, dry, then coat with honey and maple syrup all over, rubdown with your favorite pork rub and then into the smoker for 8 hours, let cool 1 hr and then eat.

View attachment 201426

View attachment 201427

View attachment 201428

View attachment 201429

View attachment 201430

View attachment 201431

View attachment 201432

View attachment 201433

View attachment 201434

.88 lb x 9.5lb = $8.36

Bacon will be done tomorrow.
 
Messages
801
Reactions
1
Trade you for my Mac N' Cheese! I'm not even much of a pork eatter, but I'd eat that!
 
Messages
6,779
Reactions
1,273
I did hot smoke it, it is a Little Chief smoker so who knows what the temp was. I smoked it for 8 hours adding new chips once an hour and flipping it every 2 hours, it cooked it to an internal temp of 150 degrees, then I took it out and wrapped it in tin foil and let it rest on the counter for an hour to become moist.
 
Sporting Systems
Cerberus Training Group
Let Freedom Ring
Advertise on Northwest Firearms
Copeland Custom Gunworks
Southwest Firearms

Upcoming Events

Oregon Arms Collectors January Gun Show
Portland, OR
Wes Knodel Gun Shows
Chehalis, WA
Wes Knodel Gun Shows
Redmond, OR

Latest Resource Reviews

New Classified Ads

Top