Re: [CH] Coffee and "Bacon"
Dave Drum (dirty_dave@chillicooks.org)
Wed, 15 Jul 2009 18:18:31 -0500
Dana H. Myers wrote:
> =Mark wrote:
>> Oh, I was actually referring to pork BBQ. The butt needs to reach
>> 185-190 and
>> maintain it for 1.5 to 2 hours in order for the collagen to render
>> down into
>> gelatin. A sliced pork roast is one thing, but being able to do
>> pulled pork
>> butt requires low _and_ slow... (yeah, I do brine).
> Doesn't it get a bit "hammy" after brining?
Depends on how long you brine it and what you use in the brine.
--
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From Uncle Dirty Dave's Kitchen
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