Re: What's in your smoker?
I think that Berkshire pork was not so much a matter of fat on the outside as marbling on the inside.
It really seemed that it was not industrial ranched pork but some kind of good local farm pork, without
all the growth hormone. There was not much fat in that cut from what I could see. Might have made
a better ham. It had good marbling for beef, though. I am never sure how much there is in the junk
you get at the store, cause it's all the same basic color, lol. That was some bright purple pork you had there.
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