Smoked Pork Neck

Dawnl

Cured a pork neck for 8 days (pink salt, kosher salt, black pepper and brown sugar), turned every day.  Rinsed and dried for 2 days in the frig then onto the grill indirect @ 200 for 4 + hours till it hit 150.  Basted 3 times with maple syrup, holy sh#t, it tastes to die for.  Forgot to say I used cherry for the smoke.  Did brussel sprouts in the house, bacon, garlic, sherry and maple syrup also did eggplant with mushrooms, shallots, extra old cheddar and tomato sauce.  A good start to this weeks meals.  Had a great time cooking today    And a very lazy, hot fire in the wood stove tonight.

dldawes1

interesting...this pork neck thing that I've never heard of from here in the sticks !!!!!

I'm so far behind...I haven't even egged a coon yet...but I'm fixin to !!!!!

Looks good,

Donnie

Dawnl

Hey Donnie, was going to wait a couple of days to slice the pork neck but it called to me.  It is maple syrup sweet with a hot black pepper after taste.  So good it never hit the fry pan.  Taking some to work for the boss then will freeze the rest.  The neck is an extension of the shoulder butt, not as fatty as the butt!  Now cook a coon for christs sake, have been waiting for it!  I could have sent you one or two last night, they raided my compost bin and were sitting right in it.  GD coons!

theyolksonyou

I'm imagining a buckboard bacon like flavor. Sounds awesome.

+1 on waiting on the coon

SGH

@dldawes1‌
Brother just some friendly advice. That coon will be much better "stewed" down rather than grilled or smoked. I know we all have different tastes, but this one time is where the prevailing preference for most is far and away in favor of stewing rather than smoking. Coon has a real "off" taste if you will. Most do not enjoy the taste of coon as is. Hence the stewing. Just thought I would share.
@Dawnl‌
The pork looks wonderful my friend. Excellent job. Also sorry for hijacking above.

Dawnl

No worries @SGH.!

Dawnl

Thanks @theyolksonyou!  Not sure what a buckboard bacon like flavor is, being from the great white north  

theyolksonyou

Buckboard bacon is bacon from the shoulder. Leaner than pork belly.

http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html

dldawes1

@DAWNL...I don't think there is an inedible part on a pig !!!!!

I've been wanting to try some pork belly in some collard greens, but haven't found any local yet. 

Pork neck....I might just have to ask around...maybe my butcher can come up with some...after all, he had turkey ribs, when I asked >>>> that was anew one on me !!!!!!

@SGH...You are probably correct. I may smoke/roast the coon in a pan type cook. I just don't know...but I am very anxious to eggsperiment !!!!!

Thanks to both,

DD

Little Steven

Dawnl said:

Hey Donnie, was going to wait a couple of days to slice the pork neck but it called to me.  It is maple syrup sweet with a hot black pepper after taste.  So good it never hit the fry pan.  Taking some to work for the boss then will freeze the rest.  The neck is an extension of the shoulder butt, not as fatty as the butt!  Now cook a coon for christs sake, have been waiting for it!  I could have sent you one or two last night, they raided my compost bin and were sitting right in it.  GD coons!

They will arrest you for cooking coon in the Big Smoke. Besides the city ones don't taste good. I'd be happy to trap or shoot you a strawberry fed Caledon one.