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Tube bacon...
2000 grams bacon, ground twice through a 3/16" plate. 500 grams pork butt, ground once through the same plate. The two mixed together along with 15 grams dark brown sugar and 8 grams coarse ground black pepper. Fry test... this is some good stuff. Stuffed into 32/35 hog casings and... -
Bird and beans
Brined the chicken (5% salt + 3% sugar), rubbed it and left it in the fridge on a rack overnight loosely covered with cheesecloth. In the smoker with cherry wood at 250 F to 160 F internal. The beans are white beans with tomato sauce, mustard, vinegar, Worcestershire, brown sugar, pork rub and a... -
Question about a bologna recipe.
I'm planning to give the Len Poli bologna recipe a shot. The recipe calls for 3 lbs. beef, 2 lbs. pork and 1/4 lb. liver. It says that if you don't want to use the liver, replace it with bacon. My question is, does anybody know the purpose of the small amount of liver in the recipe? My (possibly... -
Sausage of Pain silliness...
We have a running thing at work where one of us will occasionally bring in something of extreme heat with the goal of getting co-workers to admit defeat. The only rules are that it has to be edible (meaning it has to taste good) and it has to be an actual food item that we make, it can't just be... -
Jerk pork sausage...
Well, I have to jump in somewhere with my first (other than the roll call) post. Nothing fancy, but I made some jerk pork sausages just for fun. The unlinked portion at the end was rolled into a coil after I cut it loose from the rest. I plan to toss it on the grill with a smoke packet. I... -
Hello, eh...
I'm Larry. I'm a restaurant cook from northern Ontario, Canada but the entire extent of my smoking experience and usage is at home. Since the suggestions for this initial post mentioned experience level, I'd say I'm a confident amateur. I have a lot of years in restaurant kitchens so I'm very...
