Use this sauce in combination with A&O Porky White Chick rub or layer with Moo Mami to enhance the umami effect. Smoke your meat low and slow or hot and fast to get the desired colour on the bark. Wrap the meat in foil or the equivalent peach paper to cook down the flavours and tenderise the bark. Add the glaze towards the end or even add some into the foil juice for maximim impact. Open up the foil 30-40 mins before pulling from the smoker and add layers of the glaze…
