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Pig Peckers, Fattie and lots of snow

post #1 of 36
Thread Starter 
Was searching different smoked this and that sites on the internet when I came across pig peckers, I realized I had never made them so figured I would give it a try.

Before the smoke begins I want to share the work shoveling out the path to the smoker.
I used to store it on my porch but recently moved it out to where we store the mowers and other machinery.
As most of you know and many others experienced our part of the country got a LOT of snow recently.
Here's my path-started out the front door heading away from the house over towards the field...

Make a right by the compost bin...

Keep straight and to the left of the winter rye, it's down there somewhere...

Make a left by the blueberry bushes and then a right after the next compost bin...

Looking out...

I was told several times I was crazy for digging out that path just for some smoked meat, but damn that! A little snow, or flood, or end of the world will keep me from smoking.

Now...on to the food.

First the fattie.
Only option the store had was Hatfield sausage, personally I use JD sausages but this will have to do.
Mixed minced garlic and chipotle rub with the sausage.
Tossed some shredded mozzarella, fried garlic, Italian seasoning, extra oregano, crushed red pepper flakes (not shown) placed on plastic wrap, squeezed into a firm log and into the freezer for 10 minutes.
Split the sausage, cheese in, seal and more rub on top.

Now the peckers.
A raw breakfast sausage link wrapped in bacon and rolled in brown sugar and cayenne pepper, and of course I did some with chipotle icon_wink.gif

2 are regular brown sugar one with cayenne and one with chipotle, the other is Brownulated sugar with cayenne, it is supposed to be free flowing large granules of brown sugar but unfortunately has very little brown sugar flavor to it.

Cooked the bacon slightly before wrapping

Into the smoke, 225-250 over oak.

Little blowout on the fattie...they say it is a very common thing and I shouldn't feel like less of a man because of it icon_redface.gif

Pulled fattie at 165 and peckers when they looked good, 2-2.5 hours.

Peckers and a few slices of pig candy

Pig peckers were great, smoky, meaty, bacony, sweet with some heat. But they are definitely something I won't make often.
Sausage wrapped in bacon coated in sugar...now that's healthy!

It may not be good for the heart but is definitely good for the soul PDT_Armataz_01_12.gif

Now I'm out the door to throw a chuckie and a honey chipotle turkey breast on PDT_Armataz_01_34.gif
post #2 of 36
I had nver heard of "pig peckers" unitl now either. Nice looking fattie as well.

Points for that setup up in the snow there. points.gif
post #3 of 36
Man those pig peckers look good. I've got to try those.
post #4 of 36
Whew, I was sure glad to see that "pig peckers" were sausages. From the guy who once tried black eggs I thought for sure all the snow was making you really venture into some new territory.

Very interesting way to roll up a fattie. Never would have thought of that on my own. Looks ooey, gooey and tasty. Cheese and sausage is a great combo nearly everytime.

Now, let's talk about that path to the smoker. How dang far is that? Great description, had me laughing the whole time even though I was feeling bad for you. Looked like you shoveled all the way to NYC.

points.giffor going through all the hassel for some smokey goodness and for showing us something new.

One question. Any thoughts of that shed being moved closer to your house as soon as the snow goes away? LOL
post #5 of 36
Brother I am gonna give you points just for dealing with all that snow



Aint no way in this world I would have done it, I love smokin as much as the next guy, but I aint shoveling that much snow to do it

BTW......Nice looking food also biggrin.gif

PS....most of us Texans hate the snow...in case you were wondering biggrin.gif
post #6 of 36
Across the yard
Around the compost
A'through the rye To the smoker we go!!

Fire it up!! gotta give you points.giffor perseverence, brother! That was some kinda shoveling!

I gotta try the PP's. Can't wait to have the mother-in-law over and offer her a pig peckericon_smile.gif.

post #7 of 36
Thread Starter 
Thanks everyone. I almost gave up half way but I had bought the meat and was itching for some smoke so the thought of the TBS kept me going.

Dude, not sure how far it was. I actually thought about measuring so I think I will.

That shed wouldn't set properly around the house due to its size and a couple of pine trees close by on the side and back but I am planning on a smaller one just for the smoker and some electric/tv in it that will fit properly.
Don't have to get permits if it isn't permanent and no concrete was poured, damn City...
post #8 of 36
I forgot to add

post #9 of 36
I have never heard of pig peckers either also. I was alittle scared at first but then as I scan forther down the better I felt to. But then after seeing the trouble you have just to smoke I wish yousome of our warm weather that will allow you to move your smoker down to the house. Your fattie is so good looking too. I like your choice of fillings too. PDT_Armataz_01_37.gif
post #10 of 36
thats dedication. looks good to me especially on a cold day. watch that pooch. i think he may have some evil in him,lol.PDT_Armataz_01_12.gif
post #11 of 36
FIU, when I saw the thread title, I had to check it out. Pig Peckers, LOL. Well I'm glad I did. I think those are something that I will need to make as well. They have that corkscrew thing going on, just like a real pigs pecker, only their not a foot and half long LOL. By the way, is that in your backyard, or did you move to the Arctic LOL. More coming our way tonight and tomorrow, and lots of freezing rain, oh I can't waitmad.gif.
post #12 of 36
I never thought I'd say this Jim, but I'd love to have one of your peckers in my mouth right now. PDT_Armataz_01_23.gifPDT_Armataz_01_05.gif Nice job. points.gif
post #13 of 36
Thread Starter 
I think I need to run a cord out there, I cuddle up next to the firebox to keep warm, 33 out right now so not too bad.
Had to put a towel on top of the smoker to keep the temps up.

Trying to catch up on the site while running back and forth to tonights smoke.

Oh, measured and from front door to there was 208'
post #14 of 36
Thread Starter 
Ahhhhhhhh HAHAHAHAHA........
Oh man that was good, I didn't expect that. icon_mrgreen.gif
I can't stop laughing icon_mrgreen.gif
post #15 of 36

Wow....... how did we not see this coming
post #16 of 36
I'll have to make some, I would rather have my own peckers!biggrin.gif
post #17 of 36
You sure are dedicated to the craft. Great looking smoke, gonna have to try those.

ps: please send some of that snow my way

post #18 of 36
Looks Great, Strange Name but Great...PDT_Armataz_01_37.gificon_mrgreen.gif
post #19 of 36
If there is a Hall Of Fame, or a best of, on this site, you got it.

Well done, looks good.

If I knew how to give points you would have them.
post #20 of 36

Nice Smoke

Now that's what I call dedicated to the craft.

I'd have given you points.giffor just getting to the smoker. That incredible qview of the peckers and other stuff also deserves points but I'm limited to just once per person. Very nice over the top qview and smoke. Thanks for the Post.

I hope you have the position of the smoker punched into the memory of your gps in case it snows like that again.
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