Pork shoulder

I trimmed the fat and pre cut connections to the bone before smoking a Pork Shoulder roast with only pepper and salt.

I shaved white oak firewood for the smoke. The electric smoker only got up to 250-270.

• 2 hrs on lowest rack undisturbed, checked temp,

• Smoked another hour before wrapping in foil for an hour.

• Turned off the heat for several hours before bringing it in for a tasting.

New Years morning I made use of leftovers in a simmering cast iron skillet with teaspoon of olive oil, a teaspoon of grass-fed butter, rice, smoked pork shoulder, diced bread, and asparagus tips.

may you have a healthy and prosperous New Year!

Beef Ordering Is Open

We transported some cattle this week to a recommended processor. We’ll select the cuts this weekend after reviewing their options.

Ground beef, ribeye, NY strip, brisket, skirt & flank, roasts and ground beef are a given. Beef cheek and tongue, like brisket will be in limited supply. If we can get the cut for Osso Bucco we will. It is basically a cross cut of the shank (or soup bone). It has outstanding flavor and can be prepared for smaller meals.