A friend gave me a wild Hog he killed last weekend. So here we go.
Jalapio's and seasonings all mixed up
i use smoked sausage seasoning from a butcher supply here in Mississippi its really good i use it in all my smoked sausage deer pork all of it
and cure #1
here is my meat
7lbs wild hog
6lbs pork butt i didnt have any pork fat
came out to 12lbs of meat
1.9oz hot peppers
i put in 2.5 cups dry milk to hold in mioster
the fry test was really good
added in 1lb of high temp chedder cheese its all i had
sorry didnt get pics of stuffing it
in frig over night to dry some
in to my modded MES 40 inch smoker
1 hour at 110 degrees to dry out some more
after the first hour i set my PID to ramp up 10 degrees ever hour for 4 hours
i finish in a water bath
smoker doing its thing didnt get a pic of it but i love my master built cold smoke kit i use it for everything
i will post more pics when all this is done
just as a side note i did pulled pork yesterday for pulled pork sandwitches today for the game tonight
Stay tuned more to come
Thanks for looking
Jalapio's and seasonings all mixed up
i use smoked sausage seasoning from a butcher supply here in Mississippi its really good i use it in all my smoked sausage deer pork all of it
and cure #1
here is my meat
7lbs wild hog
6lbs pork butt i didnt have any pork fat
came out to 12lbs of meat
1.9oz hot peppers
i put in 2.5 cups dry milk to hold in mioster
the fry test was really good
added in 1lb of high temp chedder cheese its all i had
sorry didnt get pics of stuffing it
in frig over night to dry some
in to my modded MES 40 inch smoker
1 hour at 110 degrees to dry out some more
after the first hour i set my PID to ramp up 10 degrees ever hour for 4 hours
i finish in a water bath
smoker doing its thing didnt get a pic of it but i love my master built cold smoke kit i use it for everything
i will post more pics when all this is done
just as a side note i did pulled pork yesterday for pulled pork sandwitches today for the game tonight
Stay tuned more to come
Thanks for looking