I'm beat. When we were in North Carolina last week, we stopped at the Nahunta Pork Center where Vivian Howard gets the pork for her restaurant. I bought a couple of pork picnic shoulders and spent today turning half of one into bratwurst and the other half into smoked pulled pork. The picnic cut has a lot of skin, too, so I'm trying something new - pork cracklins'. They're finishing on the grill right now.
This is all for later in the week. We're having steak tonight
Prep:
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First grind:
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Smoking the shoulder and cracklins'.
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