Re:Boston Butt – Your Next!

Ron,
You never had an aged ham from a smokehouse or a “country” ham or bacon? Those are cured by the age old rubbing down with salt, hanging in a temp controlled smokehouse and slowly smoked. It is the same basic principle…moisture relase and the salt and/or sugar along with the enzymes do their thing. Nice to see someone else enjoys making pulled pork…try doing that Sous-vide!LOL.

Barry