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Savory Stuffed Pork Loin
Boy does that look tasty! Great job. Kind of new to the smoking thing and I am enjoying trying new things, a stuffed pork loin will be going onto my list of things to try. -
Time for a Breakfast Fatty
IT 167, ready to come out! Bacon started to come undone on ends about 1 hr into the smoke so I grabbed a few toothpicks and did a little mending. No leaks! Yeah. And the money shot, Cheddar is melted but not a runny mess. I love the courser ground pork sausage over the store bought... -
Time for a Breakfast Fatty
- maplenut
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Time for a Breakfast Fatty
Been wanting to make another fatty for a long time now. Just bought an A-Maze-N pellet smoker and figured what better way to break it in by smoking a fatty and a breakfast fatty at that! I already had some sausage patties in the freezer that I got from a local butcher shop, so I grabbed 4... -
Spring beef jerky (canadian style)
Looking good. Might be better though with some good old Pennsylvania Maple Syrup!!- maplenut
- Post #5
- Forum: Making Jerky
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Last weeks brisket Q view
Looks awesome. I think a brisket will be my near future. -
Canadian Bacon Time
Could not wait any longer, broke out the ancient meat slicer. Still waiting for my vacuum sealer though. I do know what I will be having in the morning! -
Canadian Bacon Time
I guess slicing my canadian bacon will have to wait. Still waiting for my vacuum sealer to arrive, I guess they do not want to deliver it in this snow that we are getting. -
Canadian Bacon Time
Here is the finished product. Well at least till I slice them! The 2 lighter colored pieces came out at 5:30pm with internal temps of 148 and 151. The other 2 pieces took a little longer. I pulled them out with internal temps of 146 and 148 at 7:45pm. So total time is 10 hours and 45 minutes... -
Canadian Bacon Time
About 6 hours into the smoke. Internal temp is 129, bumped smoker temp to 170. Looking really good.
