Made some Hawaiian smoke meat. It’s different than traditional mainland bbq but is fully smoked.
Smoker: WSM with thermostat and supply fan for temp control.
Half ring of Charbroil charcoal with chunks of mesquite. Don’t take kiawe or guava wood where I live.
Strips of pork shoulder in a weakened (with water) soy sauce and sugar mixture for 18 hours. Ginger and garlic added post soak.
225f for 4.5 hours
Will freeze much of this for family. We eat it like bacon in that we defrost, slice then fry crispy.
by winkers
5 Comments
Beautiful!
Looks Fantastic !
I saw smoke meat in the Cook Real Hawaii cookbook the other day. Hadn’t heard of it before and now here it is!
What’s it called?
Forgot to mention that my recipe is unusual because it’s less sweet and salty than most others. I’m trying to play with it so it’s ’smoke forward’. The original recipes sometimes use tenderquick and don’t use water in the marinade. Also common to use dried Hawaiian chili pepper.