When I first posted this I was asked for pictures by our recipe guru. So here goes:
This is the last of the Berkshire/Duroc blend that my neighbor and I raised free range from piglets.
Before removing the fatcap it was 7.2 pounds After removing all but a thin layer it was 6.215lbs.
This it with my rub on it at 3PM
It has been fully covered with rub wrapped in foil and gone back into the fridge to let the salt do its thing and the other herbs and spices there thing. You can see the fat I removed sitting beside it. It was pure white almost not worth throwing away but could have used in making lard.
Well ya'll have a happy 4th and enjoy what ever ya cook.
This is the last of the Berkshire/Duroc blend that my neighbor and I raised free range from piglets.
Before removing the fatcap it was 7.2 pounds After removing all but a thin layer it was 6.215lbs.
This it with my rub on it at 3PM
It has been fully covered with rub wrapped in foil and gone back into the fridge to let the salt do its thing and the other herbs and spices there thing. You can see the fat I removed sitting beside it. It was pure white almost not worth throwing away but could have used in making lard.
Well ya'll have a happy 4th and enjoy what ever ya cook.
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