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  1. herrjaeger

    Apple Butter on Boston Butts

    Ham and Apple butter; two favorites. Have you ever tried soaking/marinating ham in ginger ale before baking? I save the pan drippings and cook leftover ham with green beans and potatoes the next day and the ginger ale/ham drippings really add flavor. I can imagine with smoke and Apple butter...
  2. herrjaeger

    Apple Butter on Boston Butts

    Thanks, guys. I was surprised how little it took to cover the butt-I think it actually covered the meat more easily than the mustard I usually use, and the bark taste was very good. I ate lots of Apple Butter as a kid in PA, not so much in recent years as I no longer live near an apple growing...
  3. herrjaeger

    Ref; Pork Butt Ham/Tasso

    Even without seafood being easily available, it’s excellent in bean soup, and many gumbos are made without seafood using chicken, duck, turkey, and sausage. Great cold weather food.
  4. herrjaeger

    Apple Butter on Boston Butts

    When smoking BBS, I’ve usually used mustard on them before applying a dry rub. For awhile now, I’ve been thinking about using Apple Butter instead of mustard, since apple flavors go so well with pork traditionally. I did a search here before trying it, and I didn’t find any previous posts for...
  5. herrjaeger

    Ref; Pork Butt Ham/Tasso

    I’ve been making my own Tasso for a couple of years for myself and a couple of friends who are from LA, mainly because it’s hard to source outside of LA and shipping costs are frequently excessive. I use the butts, cut in slices as described above, maximizing exposure of the meat to the spices...
  6. herrjaeger

    Greetings from Australia

    Welcome aboard!
  7. herrjaeger

    Hello from Lancaster County, PA

    Welcome aboard Wendy!
  8. herrjaeger

    New from Utah

    Welcome aboard, and enjoy!
  9. herrjaeger

    I can't replicate this quality, nor for the price

    That's amazing!
  10. herrjaeger

    Cant decide on which smoker to get.

    Newbie here, and recently bought the WSM 18 after spending a good bit of time on these forums reading reviews as well as posts about smoking projects that I'd like to try. The WSM 18 seemed to fit the bill for what I want to try. I've used mine 3 times so far for Pork Butts and Canadian Bacon...
  11. herrjaeger

    Canadian Bacon and Dried Beef (cured & smoked)

    Thx!
  12. herrjaeger

    Canadian Bacon and Dried Beef (cured & smoked)

    Bear, Thanks for the advice. It's reassuring to know that you haven't had that happen in that long a time, so I expect if I follow the Steps you've outlined the odds of it happening should be low. By the way, I was talking to my brother ( who lives a bit west of you near...
  13. herrjaeger

    Canadian Bacon and Dried Beef (cured & smoked)

    Bear, Dry curing question-you may never have encountered this, but using your Dry Curing Step By Step process with TQ, if the cured meat does not appear to be pink in the center, what would be your next step? I thought I'd ask this now rather than wait until it happens some day. Thanks. Mike
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    • herrjaeger
    • Media item
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    • Album: Canadian Bacon
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    IMG_0820.JPG

    • herrjaeger
    • Media item
    • Comments: 0
    • Album: Canadian Bacon
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    • herrjaeger
    • Media item
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    • Album: Canadian Bacon
  17. Canadian Bacon

    Canadian Bacon

  18. herrjaeger

    Canadian Bacon and Dried Beef (cured & smoked)

    Bear, I finished smoking my first Canadian Bacon this am on my WSM, and they turned out beautifully folowing your Step By Steps. Being that the tenderloin was small to begin with, it took less time than I expected. It tastes as good as it looks! Thanks again for the help. MikeIMG_0821.JPG...
  19. herrjaeger

    Hot Bacon Dressing (Pennsylvania Dutch)

    i " enchoyed" that! Really an inside joke of sorts, with typical dry PA Dutch humor. I don't know if you've ever heard any of the Professor Schnitzel bits back in the 1950's-60's, but my grandparents loved listening to him on the radio, at the Kutztown Folk Festival, and I think they must have...
  20. herrjaeger

    Hot Bacon Dressing (Pennsylvania Dutch)

    I live in Charleston SC, but originally hail from PA Dutch country, and was pleasantly surprised to run across this posting about hot bacon dressing, one of my favorite Dutch condiments. We still use my grandmother's recipe , which is similar but with a small amount of grated onion and dry...
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