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January 2019 Throwdown Voting.
Congrats to all, you did a fantastic job! They all look great.- link
- Post #14
- Forum: SMF Throwdowns
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Bone in Pork Loin 99 Cents
Local Kroger here had the same sale last week I got three, one to make breakfast sausage and two for the freezer. Should have picked up a couple more. -
Maple Breakfast Sausage
Made this tonight Disco and the wife likes it. She said she can taste the little bit of heat but she likes it. I also like it and will make more of it. It just so happens Kroger has pork shoulder for .99 a pound right now. Thanks for the recipe. Link -
Best Tool to Pull Pork
I just use two forks or my hands (once cool enough). I find this works the best. -
Maple Breakfast Sausage
Hello Disco, Question for you the recipe calls for 1 ml – 1/4 teaspoon – 0.9 grams – 0.04 oz ground dried chipotle I know this is not a lot but does this add any heat or is it just for flavor? I would be making this for my wife as she likes maple sausage but does not like any heat. Thanks Link -
Maple Breakfast Sausage
This looks fantastic! I will be trying this. Thank you. -
Lonzino with Umai bags
This may be true but mine will not last long enough to go bad. -
Lonzino with Umai bags
With this I put in an airtight container. It won't last that long. I like it as an after work snack with some smoked cheese. -
Lonzino with Umai bags
Ok, the second piece hit just over 43% weight loss today so I sliced it up (no smoking too damn cold herr for that. High of 14 today.) The texture is dryer snd the flavor is fantastic. Thanks gor the recommendation. -
Why not, right?
I would use it for sure. Give it a try Got to be good. Then we will all know. Link- link
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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Lonzino with Umai bags
Thanks, It took just over three weeks for it to hit 31%. Going to let the second piece go one more week and see where it ends up and if there is a big difference or not. -
Lonzino with Umai bags
I had purchased some Umai Bags and misplaced them (getting old) but recently stumbled upon them. Pork Loins were on sale so I figured I would give it a try. I had followed the recipe provided with the Umai bags and watched their video on YouTube a few times. This is two pieces that started at... -
70th Birthday & 50th Anniversary Dinner at Bear Jr’s House (Surf & Turf on the Egg)
Congratulations to you and your wife. Also Happy Birthday. Link- link
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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New Orleans Cream Style Red Beans and Rice...(posting at the urging of Disco)
That looks fantastic! Thanks- link
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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I had a stroke
Here is hoping for a speedy recovery. Take care of yourself.- link
- Post #14
- Forum: General Discussion
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Pork snack sticks.
So every year I make a goody bag for the guys I work with. It was well received this year. It consisted of the following: 1 - Bag of snack sticks (from above) a dozen each 1 - bag of homemade marshmallows 1 - bag of homemade Toffee (about 8oz) 1 - jar of pink Himalayan sea salt with hot pepper... -
UMAI Lonzino
I am doing the same recipe right now. I just finished the te week cure and put them in the Umai bags on Friday. Now the three week wait. As for your question I do not think the cure time will be too long. But I am no expert. Hopefully one of the guys that do this often will answer. Good luck... -
Pork snack sticks.
Yes, it was two butts, 15 lbs of meat once I removed the bones. I used a hickory seasoning I purchased at a local meat market, added my own cure. I ground it with a small plate then stuffed. I like the 16mm casing as I find it yo be the perfect size for snack sticks, plus you get more sticks... -
Pork snack sticks.
Started getting my stuff ready for the christmas gift for the guys in my department. Step one. 15lbs of hickory snack sticks. Ground it up added the seasoning and cure. Stuffed them in 16mm collagen casing. Let them sit overnight then cut them into 7 inch sticks. Smoked them to an internal temp...
