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Smoked pork - Doug Ayen's Blacksmithing Blog [entries|archive|friends|userinfo]
Doug Ayen

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Smoked pork [May. 17th, 2009|07:13 pm]
Doug Ayen
Pulled Pork Perfection again. I like my smoked meats, well, smokier than most, but 10 lbs of pork shoulder was rubbed down with a secret blend of herbs and spices, then smoked for 18 hours over cherry. I rigged up some adjustments to better control the intake and output chokes, which seem to have made a difference.

The meat is very pink, which is good, and has a strong smokiness, which I like. I was able, through a slow heat ramp up, to melt off/out most of the fat, and long, slow cooking has the meat just about falling apart, while still having enough body to have a great mouthfeel. The spices are not overly strong, while being strong enough to have permeated the meat with some very nice flavors.

Most of it is in the freezer, but the first sandwich was very, very good. As are the pieces that on the cuttingboard. And the ones I'm snitching from the fridge . . .
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Comments:
[User Picture]From: perspicuity
2009-05-18 02:52 am (UTC)
that sounds awesome :)

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