That small piece may not be there if you bought a boneless loin. If you went with a full loin with bones, I think it would be there. It's usually part of the chops. Then your butcher could bone it for you (or you could do it), leaving that piece attached.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
It's on the smoker and doing it's thing.
I ran into a small mechanical difficulty early on. I thought 1/4 chimney of lit charcoal would get me hovering around 180F. It didn't. It stalled at 156 and barely ignited my chips. Another 1/4 chimney and we're cruising along at 200F right now with the WSM throttled back some. Close to my target temp of 180...
The slab was 36F when it went on and is 90 right now. More than halfway home, but I don't want it done too quickly. Not before it can suck up a lot of smoke and hopefully not shrink much by cooking slower.
__________________ Give us this day our daily bacon.
Makin' Bacon!pacanisMy first attempt at making my own bacon :pig:
I will start this week long process by showing the pics from last night.
The pork belly.
The rub, or cure.
Sugar- 1/2c + 3TB
Kosher salt- 2TB + 2tsp
Pink curing salt- 1-1/2tsp
Placed in a lasagna pan and rubbed all over.
And then placed into a ziploc bag and back into the pan.
This will now be cured for seven days in the refrigerator.
During this time it is supposed to prodice liquids which will be "massaged" back into the belly so the cure stays evenly distributed.
To be continued...3 stars