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Had a 4 lb pork butt and partially froze it to make it easy to use my meat slicer to get uniform thickness. Marinated overnight and smoked at 225f for 6 hours to 145 f. Bought a special pan with a spike to hold the meat in place. The smoked pineapple was a great compliment. Recipe used-...

I found this on a Facebook post and wanted to try it. I used a pork loin and cut into strips, pounded lightly with a meat mallet, seasoned with Jeff’s Rub and rolled up with a strip of thick slice bacon. Smoked at 220f for about 2 1/2 hrs to 145f internal. I glazed with peach sauce at 130f...

Costco pork loins $8 off per package. These net were $3.64 and $4.16 I made two 3 lb loin roasts and four package of pork chops for the freezer.

So I made the braided pork loin again today. I added about 10 slices of bacon across the braided loin to help retain moisture and add flavor. I smoke it on my Traeger pellet grill for 4 hrs at 180f and then cranked it up to 350f for 30 min once it got to 130f internal. That crisped up the...

I saw a YouTube video where they were making pork tenderloin rolls with bacon, but it wasn’t a smoking cook. So I adapted that to the smoker. I cut a two tenderloin pack into six strips cut lengthwise. I cover with plastic wrap and pounded them flat with my meat mallet. I seasoned with my...

I made a batch of Chile Relleno sausage today from a video on Smokin’ Joe’s Pit BBQ YouTube channel. Chile Relleno is one of our go to meals at our house and this was a chance to pair the Poblano Pepper and Mexican Cheese with a nice pork/beef sausage mixture. Everything stuffed and goes on...

It was very moist. I did spritz it with apple juice a couple of times before it got to 120f internal. Then I glazed it with the peach sauce at 120f and again at 130f. Important to not let it get above 145f finish temp or it starts to get dry and tough. When you prepare the pork loin, make...

Have not posted much in a long time, but I thought this latest smoke was worthy of sharing based on the reaction of all who came to dinner tonight. I bought a Costco pork loin on sale and decided to smoke it with a peach glaze. I had never smoked a loin previously and wanted to make sure it...

I bought the starter kit from UMAi to give cold curing a try. I started with some Bresaola and Capicola. I just sliced these after the Bresaola had been in the frig about 6 weeks. The Capicola took about 8 weeks to achieve 40% weight loss. Great flavor on both. I just put a 5 lb rolled...

I order direct also because there frequently is a special running. I have found his products for sale in the ACE Hardware store right up the street from my house. They didn't have all the pellet options, but did sell the AMNPS and the tubes as well.

My batch turned out great. Two questions. Has anyone thought about maybe steaming them 5 min before picking to make them a little less crunchy? After about a week in the jar, the brussel sprouts had a slight grey cast. Anything that can be added to keep the color from turning? The taste...

Making these today and going to add the onion you suggested. Everything goes better with onion, especially pickled stuff. I will get a baseline before I consider other ingredients like cardamon. I used it in my Wolfgang Puck Squash soup and cardamon makes that recipe. We love brussel sprouts...

The external chip tray you pull out about 1-2". Make sure the internal chip tray is empty so it doesn't fire in addition to your AMNPS smoke box. The mailbox mod mentioned is completely different where you place the AMNPS in a rural mailbox and attach it with vent duct. Really useful for...

Nice looking rack! I bought the same thing at Costco maybe six months ago and Sous Vide the rack. It was awesome, but my Costco has never had the pork rack since and when I ask they act like I don't know what I am talking about. Not sure when or how Costco decides to carry these. Nice cut of...

After a six hour smoke at 130f moving up to 180f using hickory pellets in my AMNPS. Pulled at 155f IT and cold shower. Going into fridg until tomorrow and then vac sealed.

I found casings at my local butcher shop where they sell a quantity for $15 they say will stuff 100 lbs. These are packed in a salt solution in a plastic bag. It looked like a world of casings when I usually make 5 lb batches. I cut off six 18" lengths for my andouille and left the rest in...

I looked at the most common brands, mostly the LEM models. The most important thing to me was all metal gears and obviously a good value. The VIVO is all metal and the finish is very good for the price point. It does have plastic stuffer tubes which some of the more expensive ones come with...

I had made about 5 batches of different sausage with my KitchenAid grinder/stuffer before I sprang for a stuffer. After a little research settled on the VIVO stuffer off Amazon for $107. I tried it out on the NOLA andouille sausage today and wow what a difference. It made quick work of 5 lbs...

Why was that the last cheese you will ever make? My neighbor has one of those cheese caves converted from a freezer and makes all kinds of artisan cheeses. I am making my first Capicola and Bresaola with the UMAi bags today.

They make 2 gal Zip Loc Freezer bags. I use them all the time for large cuts like pork belly.