Okay, it’s pork day

Okay, it’s pork day. Seventeen pound of ham (two hams) going into the brine and thirty-plus pound of dry-brined pork belly, now also known as bacon, going into the smoker. And two pork butts going into the smoker to become pulled pork.

I put up my recipes for wet-bringing pork ham and hot smoking bacon so I can follow them and fix them to be what I actually do!

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