[CP_CALCULATED_FIELDS id=”18″]
1. Cure for 10 days with only salt and InstaCure #1 in ziplock, turn and massage each day
2. Wash with cold water, pat dry, place on grates and in the fridge overnight
3. Glaze with spices:
Balsamic vinegar glaze with black pepper
Honey or maple syrup with sriracha and bomba
Tajin spice
4. Back in the fridge, wrapped in plastic, overnight
5. Smoke at 200″ until it reaches 150″
2. Wash with cold water, pat dry, place on grates and in the fridge overnight
3. Glaze with spices:
Balsamic vinegar glaze with black pepper
Honey or maple syrup with sriracha and bomba
Tajin spice
4. Back in the fridge, wrapped in plastic, overnight
5. Smoke at 200″ until it reaches 150″
Shoulder Pork Chops
Marinate overnight.
Add salt, a little olive oil
Smoke to 150″-155″ with a little applewood