› Forums › Smoking Meat (and other things) › Pork › Loins & Pig Candy
New Posts  All Forums:Forum Nav:

Loins & Pig Candy

post #1 of 17
Thread Starter 
Bought two small pork loins. Also got 5 lbs. of thick sliced (1/4") slab bacon, $1.29 lb., looks good, have not opened it yet.
Then I saw Dutch's sausage stuffed loin. Happen to have a fatty in the fridge. Think I will use it and try stuffing one.
I'll rub the other and make some mahogany sauce.
Gonna make pig candy out of the bacon.
Smoking tomorrow. Pics to follow.
Weather really changed, temp. dropped, possible SNOW flurry tonight! That just ain't right! Long as it's not windy it will be a good day to smoke.

post #2 of 17
You guys are always doing things that make me go ... huh!
First of all ... what is mahogany sauce? And how would I use it?

Just curious in Canada!

post #3 of 17
looking forward to seeing this....PDT_Armataz_01_24.gif

i know about the sudden weather change... ribs and the makings of pastrami were suppose to go on smoker yesterday.... snow and very strong winds...very cold

tomorrow they are going on the smoker any
post #4 of 17
See this post by Dutch for info.

Take care, have fun, and do good!


post #5 of 17
Look forward to some pics of the pig candy. Been wanting to try some myself. Are you going with just brown sugar, or do you have another plan?
post #6 of 17

Pig Candy????

Ah, dessert. I love Pig Candy. Now that you have mentioned it, I'll have to smoke some with my Easter Hams!!!!
Smoke On!!!!!!
post #7 of 17
Thread Starter 
25 mph north wind, gusty, increasing as the day goes on, 26 deg., occasional flakes. Even with a piece of "building tin" for a windbreak it is really hard to keep the temp. up in the 'ol geezer ECB. PDT_Armataz_01_02.gif
Think I will try it Saturday! WAIT! Can't do that, doing the KCBS BBQ judge cert.! Sunday, Easter loin!
Anyone who has not checked out KickAssBBQ's site should. I make his pig candy with just dark brown sugar, smoke it with hickory, and it is delicious. Makes you lick your fingers. It does not last long. Try it and you will be hooked. Need to find some good thick cut country slab bacon.
post #8 of 17
Thread Starter 
Well, finally got around to doing a bit of smoking, though NOT what I had planned. Jane spent last week in IL on business and is in Charlotte this week on business. Hard to just smoke for one.
I had 4 small pork loins, marinated two (teriyaki) and rubbed two. Marinating was a waste, the two I rubbed are great. Made some baked beans & creamy cole slaw, I'm eatin good.
Made 3 pans of pig candy. It's all gone. All I can say is try it, you WILL like it.
Weather is still the pits. Windy. Rained all day and into tomorrow. Possible SNOW again Saturday! Supposed to warm back up to 70's midweek.
Pics of pig candy before and after smoking, and loins after smoking.
post #9 of 17
Gotta try me some of that pig candy soon. Looks great Mike!!PDT_Armataz_01_34.gif
post #10 of 17
Thread Starter 
Smoke it with hickory for great flavor.
post #11 of 17
Smoked some pig candy Saturday, with apple and cherry. Made 1# and was it good.
post #12 of 17
I am fascinated with this Pig Candy. Looks simple and GOOOOD! I have used the search function but didnt have much luck locating any details on exactly what the process is .......... someone please help ......... I WANT SOME PIG CANDY!

.......... PeculiarMike .......... BTW....... Everything looks great!
post #13 of 17
Sounds great Mike - looks good too. I guess I know what we'll all be doing soon! PDT_Armataz_01_11.gif
post #14 of 17
Thread Starter 
Amazing how simple and how good! It does not last long! PDT_Armataz_01_18.gif
post #15 of 17
Thread Starter 

Pig Candy Info.

Here is info. on making Pig Candy -

Go to Ed's website -

Pig Candy and more there.
post #16 of 17
I am going to have to try that!!! That looks awesome!!!
post #17 of 17
If I have room with the chicken and babybacks, (i may need a bigger smoker yet!), I have some thick sliced bacon just waiting to be turned into pig candy. It looks similar to the recipe where you wrap small hotdogs in bacon, pin with a tooth pick, place in pan , cover with brown sugar, annd bake in the oven. I bet they would be good in the smoker too. They make for one great snack.

The pig candy, do you eat it hot or cold? Or does it not last long enough to get cold?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork › Forums › Smoking Meat (and other things) › Pork › Loins & Pig Candy