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It’s that time of year. I helped my friend slaughter two hogs to put up for the winter and I returned with the hogs’ heads — so it’s time to make head cheese. I brine the heads first to cure them after removing the eyes and brains (a tomahawk works great for that). Then I smoked the heads for...

I tried the EQ method for the first time with this half loin. I must say, I think I’m a convert! Basic cure of salt at 1.5%, cure #1 at 0.25% and sugar at .75%. Smoked at 275F over pecan and apple under IT 140F. Let rest and wrapped.

I picked up this smoker from a neighbor for $600. It was in good shape but I scoured off what rust there was, gave it a good cleaning and a fresh coat of high temp enamel. This was my first time running it after a test burn. I smoked a brisket, a chuck and two racks of StL ribs. The brisket was...

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...

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...

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?

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...

I wanted to bang out some cold cuts for my lunches and Hiller's had top round on sale so I decided to make some pastrami and corned beef. I prefer to use top round or eye of round for lunch meat as it seems easier to slice on my slicer. After its cured ill cut it in half and do one half as...

Had a day yesterday when I really didn't feel like doing much, started out planning to do something creative for lunch and it turned into more a full blown dinner. Sorry for poor pics. All good things start with bacon. Last slab of my hickory/maple from this summer. Tbone seasoned with...

First batch finished curing after 24hr and time to get it drying/smoking. I'm doing this batch with hickory. I made this batch a bit sweet and hot by adding in some sugar/maple syrup and hot sauce instead of Worcestershire. curing Loaded onto racks In the smoker First batch is done and...

My buddy and I took/processed this 185lb buck this week. We took 30lbs and decided to make summer sausage and jerky, but to stave off hunger pains while doing so, we cranked out about 2lbs hot Italian sausage that we hot smoked with cherry and then finished on the grill to crisp up the casings...

Me and my buddy Corey decided to prep for a cold Michigan winter by making some liver sausage. We are using Rytec recipe liverwurst. Without further ado, the sausage-making: The pork and tripe. The seasonings and cure. Grinding. The liver. Ground and mixed. Will...

Soaked some japs from the farmers market overnight in milk, stuffed with cheddar/cream cheese and topped with the maple/hickory bacon I made this summer and then popped them into the smoker at 275 over cherry. Didn't get a lot of photos of the process as I had a lot of things going on. Did...

Got 2lbs venison, 2lbs beef and 1lbs pork. Venison is from last year and I need to use it up. Meats mixed together, with Sausage Maker summer sausage seasoning and instacure and fermento. Ready to sit for 48 hours.

Had our godson's parents over for our weekly get together. We were at our house this time so I decided to through a brisket on. Don't have prep pics but I rubbed it down heavily with Billy Bones rub, which is a little sweeter than normal. Put it in at 8am at 235 with hickory, foiled it at...

I usually only make bacon once a year around the holidays to give to family and friends as gifts, but this summer folks who ran out early raises such a hew and cry that I broke down and made another batch. Just did 30lbs (25 after trimming) to tide them over. Got the needed items laid out for...

Had some friends over yesterday so I decided to whip up a batch of brat wontons. THey are super easy to make and are generally crowd-pleasers (at least my crowd). Brats taken out of the casings, eggwash, beer, cheese and wonton skins. Cheese added. Cheese mixed in with a healthy splash...

What type of Russian sausage? I've never had any but would  be curious to know what seasonings went into it. If it was a bush pig did you add any extra fat? Has a nice rustic look.