There was a German guy who used to sell proper proper bacon like this in Durban. Stopped a while ago. I still miss it.
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The Smoking Thread
- Thread starter RanzB
- Start date
Where did you get such nice thickness ribs from?
These were from Food Lover's Market.
This was my first smoking attempt, a pork shoulder was came out not bad at all but I must admit there is a lot of room for improvement.
Get the the heat right, my expertise is braaiing with wood, making a hot fire for quick result. So this long and slow process using charcoal is new to me.
The smoking wood, I soaked some oak chips in water but maybe it would have been better adding them dry. I also think I added maybe too little woods chips.
So this weekend I want to try pork ribs using the 3-2-1 method.
Thanks for sharing - it does look like more smoke could have been used.
When I started out I also used wood chips but had better results using them dry as opposed to soaked. If you can, rather ditch the wood chips completely and go for wood chunks.
Keen to see your future cooks.
Wood Chunks – Into The Woods
intothewoodsza.co.za
Second try with the smoker, this time with pork sausages and again a pork shoulder but deboned. I tried to follow the 3-2-1 method but only got the 5 (3-2) hours when the pork was already over done and took it off.
Better than my first try but some practice still needed to prefect it.
Better than my first try but some practice still needed to prefect it.
ninjaman509
Senior Member
Excuse my ignorance but are you not trying to make pulled pork out of the shoulder? Why is it sliced like a roast?
As above, are you going for a pork shoulder roast? Pork shoulder is usually used for pulled pork. You're taking it too high for a pork shoulder chop and too low for pulled pork.
longboy
Honorary Master
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Those German dudes sure do know their meats well. I gotta admit that.
Bacon is the easiest thing to make.
It's not the easiest. It's not difficult, but it is time consuming.
It might be a lengthy process, but flipping a ziplock bag once a day for a week*, followed by a three hour smoke, isn’t particularly time consuming.
*size matters
Doing the slices was not bad. My ignorance, next time.
ninjaman509
Senior Member
I was genuinely curious, not trying yo put you down it's just not something I've seen before with smoking shoulders.
If it tastes good it tastes good
Just because it's unconventional doesn't mean its wrong
My latest smoking results, tried to use the 3-2-1 method. Should have done the last hour a bit longer but because my heat not great at end. Personal favorite, the pork belly.
Pork Roast
Pork Belly
Pork Rib
Pork Roast
Pork Belly
Pork Rib
I still need to perfect my use of the wood chips.