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The Old Fat Guy’s Guide to Smoking Meat For Beginners

I have written a guide to smoking meat aimed at new smokers. It does have great recipes that would interest an experienced smoker, too! If you would like to learn more or purchase a copy, check here:

The Old Fat Guy’s Guide to Smoking Meat for Beginners

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2 Responses

  1. Good hot afternoon!

    Our local Superstore had an amazing deal on pork picnic roasts. $1/pound! Bought several I did.

    Do you have any recommendations how to turn these beauties into smoked hams? They are quite large. My temptation is to brine them like you recommend for back bacon. I think this may work. Maybe inject then with the brine? Then smoke after curing.

    This is relatively new to me. I have followed your instructions for both wet and dry cure back bacon and every time I have been super happy with the results.

    Morden, MB

    1. The problem is if the roasts are bone in. It is very difficult to get brine close to the bone, even if you inject. The only way to get a good cure on a roast is by injecting a brine, they are too large to surface cure. If there is a bone in the roast, I don’t try and cure and just do pulled pork, buckboard bacon, char siu pork, etc. You can also debone the roast and tie it back into a roast shape.

      If you really want to do it bone in, there are several posts online about injecting along a bone.

      Either way, remove the skin if it is still on.

      Make up enough wet cure brine to cover the roast. Inject brine in every inch or so at the start of the cure period. Afer 5 days, reinject with the brine. Reinject again after 10 days and cure for a total of 14 days. Smoke to an internal temperature of 150 F.

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