Going to do a bit of cooking today, yesterday about 3pm, applied my dry rub to LARGE venison neck roast. Laid all of my wood into the firebox in preparation for an early start this Saturday morning. 7:30 am, coals are ready and the roast is on the rack with some hickory chunks I soaked over night for some smoky goodness.
In a little bit, I will began to rub in the dry cure for some Maple buckboard bacon, by Saturday 11/28/20 it should be ready to smoke. Our local Brookshire Bros. had pork shoulders for a $1/lb. , I just had to try this! Big plans in the meat eating world. If this works out, future plans are for smoking up some pork belly and pork loin, you cannot go wrong with some good bacon. I love bacon, but damn the grocery store wants an arm, leg and testicle for it at the store and it is not very good bacon.
In a little bit, I will began to rub in the dry cure for some Maple buckboard bacon, by Saturday 11/28/20 it should be ready to smoke. Our local Brookshire Bros. had pork shoulders for a $1/lb. , I just had to try this! Big plans in the meat eating world. If this works out, future plans are for smoking up some pork belly and pork loin, you cannot go wrong with some good bacon. I love bacon, but damn the grocery store wants an arm, leg and testicle for it at the store and it is not very good bacon.