IS there anything better than lounging around all day in the hammock while some gorgeous wads of pig smoke leisurely through the afternoon? With a glass of ouzo, a faithful hound and a boy for conversation? Well, yes, an impromptu party and people to eat it!Here is a big old slab of bacon, a mite salty, but so nicely different from rashers. Then some sausages with allspice and orange peel. For no particular reason. And a shoulder roast that was butterflied several times until paper thin and rerolled, cured for only a few hours and smoked the rest. It worked fine too. The trick is a cure for a week, a cold smoke for about 3 or 4 hours is enough, then on the barbecue to cook through. Of course I'm also smoked myself. Oh, and I taste rather good.
Those look great!
ReplyDeleteHow did you cure the shoulder?
I butterflied it twice over so I had one long flap, which makes the cure get in much quicker. Then sprinkle with salt, herbs, a pinch of instacure #1, a little sugar too. Then tie up. It sat in the fridge maybe 12 hours. Then 3 in the smoker. Normally I'd cure for at least 4 days to a week. Then the butterflying isn't needed. Either way, it's basically a picnic ham.
ReplyDeleteMMM love the orange addition to the sausage. I do love the way this mix looks... I need to get a smoker. Gorgeous meat!
ReplyDeleteBread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. Roth
ReplyDeleteBreads and butter, without appeal in the drawing-room, is ambrosia consuming under a tree Rs To Gold
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