mx579

quote:

---

Patin burger. Acadian Poboy on Verot. The best of the best.

---

Does this place have tables inside?

Sounds good but Fat Pats is pretty much a sports bar and kind of hard to do with kids. I have never tried the other 2. I'll probably go to one of those tonight. Thanks

#winning

Nunu's. I use a little extra salt with it because it's a bit hotter than most mixes.

Will do. I have no shortage of ways to use up the butts lol. Lots of sausage. I'm thinking of a smoking them over a couple days, 8 hour smoke then rest then another 8 hour smoke using hickory, cherry, maple pellets.

Holee shite
The instructions say 1 tsp of cure #1 per 5 pounds meat. TQ is not the same as cure #1.

I made my smoker out of a dishwasher :nana:

Just Starting

I have a freezer full of butts so I thought I'd give buckboard bacon a shot. I have made belly bacon and it turned out well so I'm hoping this is just as good.

Here's the pork roast after I deboned and split it:


And here they are sealed up with the cure. I used a simple cure mix of salt, cure #1, brown sugar, and cbp:




I'm actually thinking about smoking one to a higher temp and making pulled ham with it...

That's it for a couple weeks

I love the orange shite in the clear plastic tub :lol: Homemade is on my bucket list

That makes alot more sense :lol: although I like it the color of milk chocolate

Tomatoes in Jambalaya?
Sometimes you feel like a nut, sometimes you don't