or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › My 2cents on the latest pork trend...
New Posts  All Forums:Forum Nav:

My 2cents on the latest pork trend... - Page 3

post #41 of 49

What is the recipe? If you dont mind sharing.

post #42 of 49

I made some for the Christmas gathering.   First time and I went by the posts I'd seen that say to "smoke for 2 1/2 hours at 225*".  I think I should have gone a little less on the time.  I'm of the "if you're looking you ain't cooking" school of thought so to me 2 1/2 hours is just that with no peeking.  I think on my WSM 2 hours would have been better, but they still were consumed with much glee.....

 

I suggest you check them visually around 2 hours until you figure out how they run on your particular smoker the first time you make them.

 

There are several "how two" and recipe posts on here.  Just search for "pork shots" or "pork candy" and you should find them.  Short version is 1/2" section of sausage wrapped in 1/2 strip of bacon held in place by toothpick.  Then spoon a 50/50 mixture of your favorite rub and brown sugar into the little cup formed by the bacon on top of the sausage.  Some people use more sugar, more spice, etc....

 

106_2786a.jpg

post #43 of 49

The only thing I would add is to be careful what you use for the spice, if it is pre-made, check for salt, it will make these little delights turn salty on you, and no one wants that!
 

Quote:
Originally Posted by dward51 View Post

I made some for the Christmas gathering.   First time and I went by the posts I'd seen that say to "smoke for 2 1/2 hours at 225*".  I think I should have gone a little less on the time.  I'm of the "if you're looking you ain't cooking" school of thought so to me 2 1/2 hours is just that with no peeking.  I think on my WSM 2 hours would have been better, but they still were consumed with much glee.....

 

I suggest you check them visually around 2 hours until you figure out how they run on your particular smoker the first time you make them.

 

There are several "how two" and recipe posts on here.  Just search for "pork shots" or "pork candy" and you should find them.  Short version is 1/2" section of sausage wrapped in 1/2 strip of bacon held in place by toothpick.  Then spoon a 50/50 mixture of your favorite rub and brown sugar into the little cup formed by the bacon on top of the sausage.  Some people use more sugar, more spice, etc....

 

106_2786a.jpg



 

post #44 of 49

Wow!! Those things look marvelous! I'm going to make some for a New Years Eve party this weekend. So I was studying your wonderful photos. I think I have all the ingredients from the first picture my only real question is about the medication ... what kind should I put in the kielbasa? and should I add it before or after cooking? LOL. 

 

Thanks for sharing! I hope my come out half as nice as yours did.

Brad

post #45 of 49

They really are a tasty treat!  Can't eat just one!!!

 

I did mine on the Weber Kettle and they were great - 1/2 hour and done.  It's an anytime treat can even be done in an oven.

 

 

John

post #46 of 49

These look great! Awesome idea.

post #47 of 49

drool.gifOMG

post #48 of 49

Wow, they look incredible. I am adding this on with my http://www.smokingmeatforums.com/t/115488/my-take-on-the-tgi-fridays-sesame-jack-chicken-strips#post_743640 for the New Years eve party we are going to. They look so good I have too try this. 

post #49 of 49

These look awesome, what's the recipe ?

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › My 2cents on the latest pork trend...