Breaking down the boars this AM. Me and the guys are trying three different rubs/binders to see what we like best for texture and flavor. Three hams, each with its own rub went in at 0800, ribs went on at 1100... trying to line them up for a 5'oclock pull test.
We're trying it this way first w/o brining it. See what we think and probably brine the next set. Should have ~20# of sausage.
We're trying it this way first w/o brining it. See what we think and probably brine the next set. Should have ~20# of sausage.
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