"Brooklyn1" > wrote in message
...
> On Sat, 7 Dec 2013 17:20:39 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Sat, 7 Dec 2013 08:36:31 -0800 (PST), wrote:
>>>
>>>>We are going to a potluck party next Sunday. I was going to cook some
>>>>pork
>>>>shoulder "low and slow" for it. Pork shoulder roast is on sale through
>>>>Tuesday
>>>>here.
>>>>
>>>>Should I buy the pork now, freeze it, and smoke it next Sunday?
>>>>Or should I buy the pork now, smoke it, and freeze it for next Sunday?
>>>>I thought about buying it Tuesday and not freezing it, but I don't think
>>>>it
>>>>would last till the weekend just in the fridge.
>>>
>>> A pork shoulder can be marinated for up to 5 days in the fridge, put
>>> it in a large zip-loc with a marinade of your choice and turn it every
>>> day... set in a bowl just in case it springs a leak. I do this all
>>> the time with pork loins and spare/country ribs. I typically use a
>>> citrusy oriental flavored marinade... I don't care for the typical
>>> smokey tex-mex flavor common for BBQ sauce.
>>
>>After doing that ... must it be smoked? We love the flavour of a marinade
>>but we don't like smoked food.
>
> No reason for smoking, I don't like smoked pork either, probably why I
> abhor bacon, don't like the stench of it cooking... to me a better BLT
> is bologna, lettuce, and tomato.
> If you're going to ingest all those calories this is much better than
> bacon:
> http://en.wikipedia.org/wiki/Mortadella
> http://www.tasteofitalia.co.uk/Mortadella-Bologna-IGP

I love bacon but never buy it smoked. I believe our bacon is different to
yours though.

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