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Vension/pork Snack sticks using Morton Tender Quick
Hello, I would like to make Venison/Pork snack sticks and use Morton's Tender Quick for the first time. The Venison was already mixed with Pork at 90/10 and I am going to add a little more Pork to make it 80/20. Any help would be appreciated. Thank you in advance. John- johnthemc
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- Replies: 2
- Forum: General Discussion
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First Pork Belly Bacon
Hello All; I am asking for some advice. Bought 10.75lbs pork belly yesterday. I removed the skin, square it off and cut into 3 pcs. I made a rub of the following; 2 1/8 tsp.- pink "Internal Curing Salt" from Pittsburgh Spice And Seasoning Co. Sea Salt @ .25 oz per pound(2.75 oz) Brown Sugar...- johnthemc
- Thread
- Replies: 13
- Forum: Hot Smoked Bacon
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Advice on Kielbasa
I want to smoke a deer meat and pork kielbasa and I need advice. I have them ready to hot smoke in a master forge smoker and I don't know how long and at what temps. I read a lot on this forum and a lot a people said IT at 150 but I thought it was 160 for pork? Can anyone guide me with this, I...
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