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Few good cooks

Last weekend the weather was a bit better and I thought some cooking was in order. I had in the fridge a very strange cut of pork; a back.... That's right a back. It was the top of the animal, with some very tender meat, skin on and it weighted 9 lb. Also I had some bacon curing for ten days or so so I smoked it today. Half was cured with maple syrup and half with peppercorns in the cure. Both turned out great since the belly was from a mangalitsa pig

Comments

  • makismakis Posts: 81
    I forgot the bacon....
  • ChubbsChubbs Posts: 6,841
    Nice!! :@)
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Solson005Solson005 Posts: 1,911
    That is some good looking pork  =P~
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • henapplehenapple Posts: 15,916
    Very nice looking pork.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • gdenbygdenby Posts: 5,590
    O.K., its not polite to not share. The bacon pics made me want to bite. Just get ready to pack some up, and send to me.
    :-j

    They all look good, but which was the best?
  • Really interested in the pork back roast. Did it have ribs in it? I'll look up the cut number but I wouldn't think there was enough meat on the back to make a roast without them. Thanks

    Steve 

    Caledon, ON

     

  • calikingcaliking Posts: 9,660
    That bacon sounds really good. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • makismakis Posts: 81
    The ribs, as well as the two loins were on the cut. Enough to give lunch for four with a very crispy rind.... Bacon is great too
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