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Recent content by milkman55

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  1. milkman55

    Smoked Al Pastor for Cinco

    Had a 4 lb pork butt and partially froze it to make it easy to use my meat slicer to get uniform thickness. Marinated overnight and smoked at 225f for 6 hours to 145 f. Bought a special pan with a spike to hold the meat in place. The smoked pineapple was a great compliment. Recipe used-...
  2. milkman55

    Pork Pinwheels

    I found this on a Facebook post and wanted to try it. I used a pork loin and cut into strips, pounded lightly with a meat mallet, seasoned with Jeff’s Rub and rolled up with a strip of thick slice bacon. Smoked at 220f for about 2 1/2 hrs to 145f internal. I glazed with peach sauce at 130f...
  3. milkman55

    Costco Alert

    Costco pork loins $8 off per package. These net were $3.64 and $4.16 I made two 3 lb loin roasts and four package of pork chops for the freezer.
  4. milkman55

    Braided Pork Loin - Peach Glaze

    So I made the braided pork loin again today. I added about 10 slices of bacon across the braided loin to help retain moisture and add flavor. I smoke it on my Traeger pellet grill for 4 hrs at 180f and then cranked it up to 350f for 30 min once it got to 130f internal. That crisped up the...
  5. milkman55

    Pork Tenderloin Rolls

    I saw a YouTube video where they were making pork tenderloin rolls with bacon, but it wasn’t a smoking cook. So I adapted that to the smoker. I cut a two tenderloin pack into six strips cut lengthwise. I cover with plastic wrap and pounded them flat with my meat mallet. I seasoned with my...
  6. milkman55

    Chile Relleno Sausage

    I made a batch of Chile Relleno sausage today from a video on Smokin’ Joe’s Pit BBQ YouTube channel. Chile Relleno is one of our go to meals at our house and this was a chance to pair the Poblano Pepper and Mexican Cheese with a nice pork/beef sausage mixture. Everything stuffed and goes on...
  7. milkman55

    Braided Pork Loin - Peach Glaze

    It was very moist. I did spritz it with apple juice a couple of times before it got to 120f internal. Then I glazed it with the peach sauce at 120f and again at 130f. Important to not let it get above 145f finish temp or it starts to get dry and tough. When you prepare the pork loin, make...
  8. milkman55

    Braided Pork Loin - Peach Glaze

    Have not posted much in a long time, but I thought this latest smoke was worthy of sharing based on the reaction of all who came to dinner tonight. I bought a Costco pork loin on sale and decided to smoke it with a peach glaze. I had never smoked a loin previously and wanted to make sure it...
  9. UMAi Curing Experience

    UMAi Curing Experience

  10. milkman55

    UMAi Curing Experience

    I bought the starter kit from UMAi to give cold curing a try. I started with some Bresaola and Capicola. I just sliced these after the Bresaola had been in the frig about 6 weeks. The Capicola took about 8 weeks to achieve 40% weight loss. Great flavor on both. I just put a 5 lb rolled...
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    IMG_0800.JPG

    • milkman55
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    • Album: UMAi Curing Experience
  12. IMG_0799.JPG

    IMG_0799.JPG

    • milkman55
    • Media item
    • Comments: 0
    • Album: UMAi Curing Experience
  13. milkman55

    A-Maze-N: direct from website or Amazon?

    I order direct also because there frequently is a special running. I have found his products for sale in the ACE Hardware store right up the street from my house. They didn't have all the pellet options, but did sell the AMNPS and the tubes as well.
  14. milkman55

    Pickled Brussel Sprouts!

    My batch turned out great. Two questions. Has anyone thought about maybe steaming them 5 min before picking to make them a little less crunchy? After about a week in the jar, the brussel sprouts had a slight grey cast. Anything that can be added to keep the color from turning? The taste...
  15. milkman55

    Pickled Brussel Sprouts!

    Making these today and going to add the onion you suggested. Everything goes better with onion, especially pickled stuff. I will get a baseline before I consider other ingredients like cardamon. I used it in my Wolfgang Puck Squash soup and cardamon makes that recipe. We love brussel sprouts...
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