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Every now and then I have my butcher order something called pork trim. This is usually a 6-8 lb sealed bag of pork meat parts. Ends of loins, trim they dont want to mess with, but they will grind this into sausage. But ALL good eating. I freeze it solid still in the bag. Prior to cooking I remove from the bag still frozen and apply the rub. Helps some to rub the frozen lump with olive oil first... makes the rub stick better. Put this lump in the smoker at 250 with applewood. Open the door after 3 hrs or so and insert your temp probe in the middle of this lump, then close the door again. We cook this till it hits 180, then remove from smoker and put it on a platter. Its ready to eat just like this!

Bob

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