One of the first posts on this site was all about Kurobuta pork. If you are familiar with Kobe or Wagyu beef Kurobuta is the pork equivalent. Kurobuta pork comes from Berkshire hogs which tend to have more fat and marbling than the standard hogs that are common here in the United States. I have eaten […]
Meat Smoking Times and Temperatures
Seems like half my Facebook wall is people tagging me in posts about meat or bacon. I hope that doesn’t come off as a complaint because I think it is awesome. Anyway, a friend of mine shared a nice graphic showing smoking times and temperatures for a number of different meats: Smoking Times and Temperature […]
