The pork butts and loin came out of the cure Friday night. I soaked them for two hours to remove as much salt as possible. (Next time I’ll soak longer).
First thing Saturday morning they went on the smoker with Hickory wood. Took them out at 145 degrees and they looked great. Tasted pretty good too! A little salty which is why I’ll soak them longer next time.
That sure looks good to me!
I’ve never made this yet but it’s next on my list. I made belly bacon before and the bacon turned out black when I fried it up. It was a little salty but edible. It turned black because I didn’t rinse the cure out good enough and the sugar from the maple syrup burned. Live and learn I guess.
Mike