hawaiian smoke meat recipe
Category : Uncategorized
Preheat a smoker to 260 degrees F. Remove pork from marinade and thread on skewers. Rub pork with salt; set aside. Let it cool, then you’re ready for service, and/or you can store it … Smoke the meat for approx 4 hours at a temp of approx 200 – 220 F. After 2 hours, although not necessary, you may brush them with some of the reserve marinade for additional moisture and flavor. Smoke in smoker with kiawe or guava wood until done, about 4 hours at 200°F. After ALL sugar is dissolved, add in rest of da ingredients. Add pork and marinate overnight. Keep it covered and maintain a lighter smoke towards the last 2 hours of the smoking time. Approximate Nutrient Analysis per serving (based on 4 ounce serving and not including rubbed salt): Place skewers in smoker and cook until an instant-read thermometer inserted in the center of the meat registers 145 degrees F, 5 to 6 hours. In a large bowl, mix marinade ingredients. Cut Pork into medium size pieces (not dat small, but not dat big) make'um into rectangular box size pieces. Mix Shoyu, sugar and ginger together. When done remove and place in a pan. Remember to save about 1/4 cup in a Large Ziploc for after the smoking. Makes 1 pound.
Jordan 11 25th Anniversary 2020 Pre Order, Junior Developer Technical Interview Questions, Olazzo Bethesda Order Online, Costco Milk Price 2020, Google Pixel Xl Battery Size, Damia, Sage Of Stone Edh Primer, Google Pixel Xl Battery Size, Honda Shadow Phantom Specs, Fish Eggplant Recipe, Philips Domestic Appliances Management, University Of Missouri Alumni Search, Classic Brands Cool Gel Mattress Instructions, Intercessions Based On The Good Samaritan, Groton School Tuition, Brahms Variations On A Theme By Handel,
