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Pork Sausage
Used a good recipe from the site, and it turned out pretty damn good, used a lot of sage in it, but worth it. Pork Sausage · 8 oz. Salt · 2 oz. Black Pepper · 1 oz. Sage · 12 tbl. Red Pepper Flakes 4 oz. per 8 lb. pork shoulder after cubing... -
Bacon - Again
Tried something new, I vacuum sealed the pork belly with the cure of course and just wanted to see if it would work as well as using the 2 gallon bag method and turning everyday. Appears to have worked well, don't know if any other have tried this or not. Sliced and ready for the freezer and... -
Fresh Kielbasa
Wanting to smoke some kielbasa and need some info on time and temp. This is from Costco and in link form, but fresh. Thanks -
Wood and Smoke Guide
Just thought I would put this up for general information.- badbuck
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- Replies: 4
- Forum: General Discussion
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Bacon - Pepper Crusted Pork Belly
Memphis Wood Fired Grill / Smoker and BACON. Pepper Crusted Pork Belly 1/2 cup Kosher Salt 1/4 cup Brown Sugar (packed) 2 tablespoon coarsely ground black pepper 1 tsp Pink Curing Salt 4 lb pork belly, skin off Combined the kosher salt, brown sugar, black pepper and curing salt until...- badbuck
- Thread
- Replies: 7
- Forum: Hot Smoked Bacon
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Brisket on Memphis Wood Fire Grill / Smoker (Pellet)
My first brisket on this Grill/Smoker... It is great at keeping the temp just right and if you have an IPhone, then there is an app for it too, just not for Android - Yet. My way: I use Head Country Rub made in Ponca City, OK. Rub dry mix into brisket. Let chill in the refrigerator for 24... -
Smoked Pork Chops
I have done this three times now and each time .... Perfection: I have used a good marinade that takes the place of the brine for now, but use what you like...I cut it down for just one...small cast iron skillet and there is just me to cook for, dog doesn't get any of this... [if gte mso... -
Baby Back Ribs on Memphis Wood Fire Grill
Just smoked three sides on the new grill / smoker....amazing...and delicious. What I did: Day before they were seasoned with Head Country Rub and spicy mustard and then in the refrigerator for 24 hours to season up, after removing the membrane of course. Started the smoker at 200 and then...
