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Ahhh ok. Didn’t know that. I normally just use my own rub but figured I would start using up some of these commercial rubs that people give me.

Vernor’s is pretty unique. My wife swears by it when she’s got an upset stomach.

Vernor’s is a very “Michigan” thing. It’s a type of ginger ale. It’s great in a Boston cooler and worked well in this sauce, but I don’t usually drink it (I don’t drink soda much).

Would you be willing to share that handy spreadsheet?

My buddy in Texas sent me some Buc-ees BBQ rub to try so I slathered a butt with mustard and rubbed it up I smoked it over maple wood at 255 until IT was 170, then foiled it and added some Vernor’s for that Michigan twist. Made a finishing sauce out of the juices, Vernor’s and mustard All...

Wow, that’s really high! I don’t think I’d be going for it at that price either.

Dang man, that’s a great looking cart and full smoker! You are going to be eating well!

Hey Boykjo! I got my casings from Butcher Packer and didn’t have any issues. I hope that helps. http://www.butcher-packer.com/

Have you checked the local farmers market? Even if they don’t sell it there, there farmers usually all know each other and know who has what.

Putting a little kick in it would be great! Though I don’t think my missus and little one would approve. Maybe next time I’ll make two batches...

Sure, no problem! The amounts are now in the original post.

Just got a hog processed and I needed to clear out some pork from the freezer, so I decided to make breakfast sausage. I still had some maple syrup left over from bacon making, so I used that to give it some sweetness. The seasonings laid out for 10lbs of sausage: 1 c Grade B maple syrup...

Wow, that looks great, man! You absolutely knocked it out of the park. Great post!

There needs to be a special class of mail just for bacon to help people get their fix :emoji_laughing:

Stubbs, it’s actually maple sugar. It looks like brown sugar, but instead of being from cane, it’s made from maple sap. It has a super strong maple flavor instead of just being sweet/caramelly like brown sugar. If you can’t get it around your area, I think Butcher Packer sells it. It’s awesome...

Since moving, I’ve now gotten regular access to awesome pork from heritage breeds raised on the farms around me. I got this particular pork from Mastodon Farms and it is head and shoulders above the sidepork I used to get from the supermarket. I hadn’t made bacon in a couple years but when I got...

Haven’t been around much for the last couple of years but decided to start smoking more and posting again. Here’s me getting my toes back in the water. 14.5lb packer with my rub on it. Ended up separating the point and flat to make it fit in the smoker a bit better. After 10 hours over...

Wanted to throw a question out to Michiganders. Does anyone have any experience with Messina Meats in Shelby Township?

Looks good enough to eat! I'm munching on the same, for me baby backs don't come close.

Will do a post showing a process for making carne seca (marinated, smoked/cooked, dried beef) but wanted to share a simple way I use it. Equal portions (I used about 1/2 cup of each): Tomato, onion, bell pepper -- chopped Carne seca -- rough chopped into bite size 1 tsp chili powder A dash...