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Recent content by bobbyk
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The consistency was thicker than patè, it stayed together when you sliced it. We never fried it, just ate it cold as a snack. The flavor was more liver like
I know it's regional and it goes by many names. Hatfield made it commercially forever, but the discontinued it. It was a fully cooked liver pudding ring. It was cased like a sausage, but the casing wasn't edible. I'm looking for a copycat recipe if anyone knows what I'm talking about.
Hey all. I have 2lbs of top round marinating for three days now. With work I just don't have the time to get it in the smoker. I did use cure in the marinade. It should stay good for a few days in the fridge right?
10lb bone in picnic from Walmart, rubbed, injected, and relaxing until it's morning date with the smoker.
Just in hit with maple smoke
After 15 hours at 240* it finally hit 190 IT. Look at that gorgeous bark. I could barely get it off the grate it fell apart so easy.