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  1. wrestler75

    Pork Loin Stuffed: Maple sausage, peaches, apple wrapped in bacon.

    I started with a 10 lb. pork loin. Then I took a sharp knife and cut a 1" slice in the middle of the side of the pork loin lengthwise. Then, I proceeded to cut it in half and unfold it like a book. I repeated the same procedure with each half. I cut them and folded them out like a book. I...
  2. wrestler75

    Pork Loin Stuffed: Maple sausage, peaches, apple wrapped in bacon.

    I started with a 10 lb. pork loin. Then I took a sharp knife and cut a 1" slice in the middle of the side of the pork loin lengthwise. Then, I proceeded to cut it in half and unfold it like a book. I repeated the same procedure with each half. I cut them and folded them out like a book. I...
  3. wrestler75

    Pork Loin Stuffed: Maple sausage, peaches, apple wrapped in bacon.

    I started with a 10 lb. pork loin. Then I took a sharp knife and cut a 1" slice in the middle of the side of the pork loin lengthwise. Then, I cut proceeded to cut it in half and unfold it like a book. Then I did the same thing with each half. I cut them and folded them out like a book. I...
  4. wrestler75

    Pork Loin Stuffed: Maple sausage, peaches, apple wrapped in bacon.

    I started with a 10 lb. pork loin. Then I took a sharp knife and cut a 1" slice in the middle of the side of the pork loin lengthwise. Then, I cut proceeded to cut it in half and unfold it like a book. Then I did the same thing with each half. I cut them and folded them out like a book. I...
  5. wrestler75

    Pork Loin Stuffed: Maple sausage, peaches, apple wrapped in bacon.

    I started with a 10 lb. pork loin.
  6. wrestler75

    230 lbs. Venison Sausage, kielbasa and Jerky

    Two guys, two days and lots of libations. We spent day one grinding 215 lbs of venison and pork trim. Set it outside (-32) temps got the meat nice and cold for another grind through a small plate. All of our sauge, kielbasa and snack sticks had 70 percent venison and 30 percent pork. Then...
  7. wrestler75

    My First Real Mcrib sandwiches for 10

    I started with one rack of baby back ribs and one rack of St. Louis ribs. Removed the menbrane on the bottoms applied a generious amount of rub to both slabs top to bottom. Wrapped both slabs in plastic and set them in the refrigerator over night. In the morning I let the ribs set at room...
  8. wrestler75

    Venison Neck Roast to die for..

    I set out to smoke my first venison neck roast in my Masterbuilt on Christmas eve. I started by warming up my smoker to 275 degrees for an hour. Meanwhile I rubbed down my neck roast with Lipton onion soup mix and beef bullion paste. After my smoker was warm I placed my neck roast in the...
  9. wrestler75

    Anyone try to hang a 28 lb. ham from there Masterbuilt 40" electric smoker? Have this guy going in

  10. wrestler75

    2" Stuffed Bacon Wrapped Pork Chop Duo!

    Guests for supper....smoked stuffed pork chop duo! Cream cheese spiced apple bacon and bacon wraped cream cheese wild rice cheddar queso. Was in a hurry so I apologize for not taking pictures from begining to end. I have always wanted to smoke some huge 2" pork chops. I took 6-2" chops and...
  11. wrestler75

    Baby back Ribs Two Ways

    Ribs two ways....pineapple honey garlic and Cajun raspberry brown sugar. Sides: smoked Mac n cheese, mixed vegetables, Asian cabbage slaw and watermelon. 2 slabs from Aldis. Removed the bottom membrane. Rubbed down and resting while the smoker heats up to 275. I put the ribs in and...
  12. wrestler75

    Hog to Ham 28 lb. Beast

    A 28 lb. fresh pork roast from a 1/2 hog I bought. Time to turn it into ham. I decided to remove the aitch (hip) bone to make it easier to inject my brine along the bone and make it easier to slice. A picture of the aitch bone removed. Will put this in brine and smoke as well. Good to...
  13. wrestler75

    Philly Cheese Brisket Zucchini Boats

    Philly Cheese Steak Zucchini Boats....Yellow and Green zuchini filled with onions, red and sweet yellow peppers, mushrooms, smoked brisket topped with garden vegetable, parmesan, mozzarella and provolone cheeses. Smoked lightly with apple wood then broiled. Started by cutting yellow and green...
  14. wrestler75

    Brisket Purely Perfect

    12 lb. Brisket Rubbed brisket down with beef bullion paste and cracked black pepper. I let it sit out for an hour. Preheated MES smoker to 225 degrees. Put a mixture of cherry and maple pellets with 3 crushed kingsford lumps of charcoal in the AMAZEN. Inserted maverick probe into brisket...
  15. wrestler75

    St. Louis Maple Sugar and spice rubbed Ribs

    Rainy Day St. Louis Ribs. 6 hours of Maple hickory smoke. Honey maple sugar rubbed with a whiskey chipotle peach glaze. Side of homemade creamy sweet carrot cabbage slaw. 8 bucks at Wal-Mart for this big slab! Tore off the membrane underneath. Rubbed it with chipotle powder, paprika...
  16. wrestler75

    Maple Pork Hocks cold smoke

    Had some small piggy's ankles from a pig I ordered! Defrosted in cold water and added to Pops brine. Added maple sugar and maple extract to Pops standard brine. Placed in the refrigerator for 5 days. Hocks cut thinly, so I thought that would be plenty of time! I did not let it sit in the...
  17. wrestler75

    Pernil Asada Mango Chili Lime Pulled Pork

    3 small pork roasts (2-3 lbs. each).  A brine of orange juice, key lime juice, coriander, cumin, Ancho Chili powder, chipotle powder, smoked paprika, curry powder, black pepper, oregano, basil, chopped garlic, chopped onion and chopped jalapeno peppers.  Cut 1" slits in roast and stuffed with...
  18. wrestler75

    Hickory Smoked Maple Bacon

    Time to put the maple syrup and maple sugar I made this spring to use in making more maple bacon. I scored a 13 lb. slab of side pork and I decided to make some maple cured bacon. I cut the slab into four pieces and placed them in pops brine for 16 days. Used a plastic container with a...
  19. wrestler75

    Beef Brisket 12 lb.Sam's Club special: My first

    Every time I am at Sam's Club I have to head to the meat section and see what they have available that I can smoke that I have not done before!  Well, this time I was drawn to a 12 lb. boneless beef brisket!  I always like to buy the meat race home place it in the refrigerator and hop on...
  20. wrestler75

    summer sausage seasoning mix for snack sticks?

    I have some jalepeno summer mix from High mountain and would like to use it to make snack sticks..  Is there any problems with this?
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