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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


  • makismakis Posts: 81
    I forgot the bacon....
  • ChubbsChubbs Posts: 6,925
    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: 15,986
    Very nice looking pork.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • gdenbygdenby Posts: 5,935
    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.

    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


    Caledon, ON


  • calikingcaliking Posts: 11,105
    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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