Hi All,
I noticed the pork collars mentioned in another post and thought I'd have a look.
They look good, individually wrapped and very cheap!
Only thing I'd like to know is how they cook up on a smoker? I see they 'pull well', so i assume it's doable?
They look quite small so wondered if they dry out? They are quite fatty so I'm hoping not!
Failing that I'll have a go at sausage.
Are the fresh better cooking?
I'm thinking in terms of the purge you lose with frozen. You can't put that juice back.
Thanks.