ADJWIS Cure #1 will still be plenty active against odorless pathogens like botulism so the sniff test will be sufficient
What's your next Meat Project?
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cdavis that’s awesome! Sounds like your going to have a great finished product. Let’s us know how the smoke goes.
@deepwoodsbutcher on Instagram
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
cdavis Good luck Charley! I know you won’t need it cause ti’s just gonna be awesome!
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Dave in AZ I can sure see the difference. I can’t wait for the taste test
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
bocephus yeah the days aren’t going by very fast.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Deepwoodsbutcher I can’t thank you enough for your pictures and explanation of boning out the porkbutt. I watched a few YouTube videos on it and it took them awhile to get it done and they made a mess out of them in my opinion. I just pulled up your picture and followed your lines and was done in a flash. The first one I removed the Copa or whatever it’s called. The second one I basically just cut in half. Got 2 big slabs about 2 inches thick. They looked like 2 small pork bellies. Thanks again.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Denny O said in What's your next Meat Project?:
cdavis Good luck Charley! I know you won’t need it cause ti’s just gonna be awesome!
I sure hope so. The wife is a little skeptical at this point. I told her to wait and see.
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
cdavis Dazzle her with your brilliance, Charley!
Then you won’t have to baffle her with your bs!
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
cdavis That’s awesome! So glad it was helpful
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Denny O I like your style
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
My pork loin is ready for the smoker today. First try for Canadian bacon. I trimmed half and left the fat on the other half. I’ll see what the family likes best. Smoking to IT of 145 to 150.
Wish me luck. -
kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
cdavis looks good Charlie. I bet it will be great, but good luck anyway
hey vegetarians, my food poops on your food!
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
cdavis Anxious to see the finished product. Bet it will be great.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
cdavis Let us know how it turns out.
Life is a Garden - Dig it.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
cdavis Let us know which is prefered. Both look very good.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
cdavis looks great Charley! Nice smoker hanging setup. I look forward to hearing which they like better, and how untrimmed one is. I kinda dislike trimming all that nice fat off myself!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
kyle thanks
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
wdaly pics will be coming.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
lkrfletcher will do.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
bocephus thanks. Might try to slice it tonight when I get off work.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Dave in AZ I think the wife will prefer the trimmed one. I think the rest of us will prefer the other. We’ll find out hopefully tonight.
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