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pork

  1. N

    First Baby Back Ribs cook with some questions

    First, I have a Smoke Vault 18. I bought some costco baby back ribs to cook in the rain yesterday. I attempted.to use the 3 1 1 method for an almost fall off the bone texture. I had to cut 3 bones off of the end of each rack to fit them in and I put 2 on the 2nd rack from the bottom and 1 on...
  2. jjpiv33

    Bologna

    I'm not really sure where this thread belongs, so if i need to move it please tell me. I've making a lot of sausage this summer, Venison, pork, beef and chicken. Everything from British bangers, to kielbasa, to Texas beef sausage. I am definitely getting better with my technique, but i would...
  3. J

    My cure/brine recipe

    I've done quite some research about the perfect cure/brine. I made one three years ago and have been refining it until recently when my last batch came out perfectly. You can use this recipe for anything you want to cure. I've made eisbeins, brisket, pork chops, ham, sandwich meat and even...
  4. M

    Minimum salt% in pork loin?

    First time attempting homemade bacon! I used a piece of skin on pork loin but followed a recipe for a pork belly. Recipe called for prep of a bulk cure mix - 400g salt. 200g sugar. 60g pink curing salt (6.25% NaNO3). I then weighed my meat and calculated 2.5% of this weight and used this value...
  5. WaterRat

    Grilled pork tenderloin with blackberry habanero glaze

    Hey All, Here's an easy grilled pork tenderloin that's BIG on flavor. I had this recipe from my Dad who had it from https://www.mnpork.com/porkplease/blackberry-habanero-glazed-pork-tenderloin/ Don't be concerned about the Habaneros, this is not a hot recipe. If you are super sensitive start...
  6. B

    BBQXperiment: Porkstrami

    What do you get if you make corned pork, soak it in a change of water, rub it down with mustard and copious amounts of ground black pepper, smoke it, then finish it off in an oven to internal temp 200F? Porkstrami. What are the results and conclusions? Well, it dances backwards and forwards...
  7. tedpoppke

    Rotisserie Pork Butt

    Hi, New to the forum. I have a Summit 6 Weber gas grill. And a 9.5 # bone-in pork butt that I want to grill in a couple of days. It will be 30 degrees outside and I have all day. Would like to use it on the rotisserie. Any suggestions? Ted
  8. O

    Al pastor tacos

    Seen the tacos @meskc made and had to give them a try. Needless to say they were very good. Just know next time way more pineapple. Wifes suggestion
  9. O

    Why are my pork ribs turning yellowy or greenish?

    Hi everyone, I am starting a new hobby, grilling and smoking meat, I love it. Today I bought some pork spare ribs, and they were looking delicious and a pinky color, really fresh. When I arrived home, I took them from the bag, to place them into the freezer, but I noticed that they were...
  10. disco

    Apple Sausage Pork Tenderloin

    I am not a fan of pork tenderloin. It dries out easily and doesn’t have a particularly good texture. However, the flavour is good so I decided to try it a unique way. The first problem is the shape of the tenderloin. It has a narrow tip that overcooks. They usually come in a package of two and...
  11. Dirty Nails

    Smoked Stuffed Pork Chops

    I want to give a shout out to forum user Chilirelleno! On Sunday I successfully accomplished his recipe and instructions for smoked stuffed pork chops. Due to lack of availability, I had to use Anaheim Peppers. I smoked the chops for two hours at 250 with hickory and they turned out really great.
  12. B

    Smoking multiple chunks of cushion meat

    I bought a pack of cushion meat from my local restaurant supply store. (It's the cut called the "picnic ham" [which isn't a cured ham] which is boneless and skinless. I use them for making pulled pork BBQ as well as sausages. The question is, how long should I budget for smoking time? Is it "1...
  13. psdcarlos

    Ribs are a bit too fall off the bone

    Hello folks, I recently smoked up 3 racks of baby back and they turned out great. I did however want them to hang on the bone a bit more. They were sliding right off and I wasn’t able to cut them individually. By the way I use a Traeger 22 Pellet Grill. Again, the ribs were great, meat was...
  14. phantom krankor

    Al Pastor (Another one)

    Hi all, Short story, then to the recipe. Since I haven't had a bigger get together the last few months, I wanted to do something a little different for a smaller group, so I starting looking up "rotisserie"/doner type recipes. Ended up with Tacos al Pastor as my pick. Some of my learning...
  15. disco

    Armadillo Eggs in the Shell

    If you haven’t heard of Armadillo eggs before, they are a cheese stuffed jalapeno wrapped in sausage and smoked. While they are very tasty, I decided they would be better with a seasoned crispy crust. Welcome to Armadillo Eggs in the Shell! I used my OFG Breakfast Sausage for the sausage but...
  16. P

    Howdy From Tennessee!

    Hey all! 35/f from middle Tennessee, here! Finally upgraded from a cheap $15 charcoal grill to a pellet smoker! I didn't do so hot on the brisket, it was wayyyyyy too tough. Had much better luck with beer-butt chicken, baby backs, and burgers, and tonight I'm trying out pork shoulder, cooked it...
  17. sharryn

    Can't wait to smoke this recipe! Jalapeno Popper Stuffed Pork Loin

    So, I copied this recipe from a Facebook post and made it in my gas oven a few months ago. It was amazing! Now that I have a new Kamado Joe, I want to smoke it and season it with a rub to do it up right. So, without further ado... JALAPENO POPPER STUFFED PORK LOIN Stuffed with bacon...
  18. T

    How to pre cook pork ribs?

    Hi guys, i'm really new at smoking, i started doing this about 1 month ago, and I started a little business in my town of smoked brisket, pulled pork and now i'm trying to smoke some ribs. Since the restaurant is just delivery service or pick up and go i really need to figure out a way on how to...
  19. jayd4wg

    Brown Beer Pork Chops with Chopped Kale Salad

    Normally I like to use thicker boneless chops for this...but we had these in the freezer. Credit where it's due, this marinade is from Sam the Cooking Guy on Food Network. 4-6 Thick Boneless or bone in Pork Loin Chops 1 bottle of brown beer (I like Sams Brown Ale or Honey Brown) 1/2 cup soy...
  20. R

    Pork Shoulder complete

    So I did a ten hour smoke with Hickory and Cherry. I wanted to mix up my own rub with sweet paprika instead of spicy hungarian paprika. Added a slather of mustard because I always add mustard on my london broils so why not? Then I tried out the Dr Pepper spray friends had mentioned and it gave a...
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