pork

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  1. K

    Smoked gammon/ham exterior very dark

    I have decided to make a gammon/ham for Christmas this year, so I made a test one recently and had some friends over for an early Christmas dinner. We call it gammon on my side of the world so I will refer to it as gammon from now on :emoji_grin: I used the equilibrium dry-cured method and...
    • Kyleblun
    • Thread
    • gammon ham pork
    • Replies: 6
    • Forum: Pork
  2. C

    Pulled pork for 45 people

    I am committed to doing pulled pork for 45 people on my Traeger timberline 850. How many butts should I do (or Lbs?) ?
  3. jjpiv33

    Need help - what's the best maple season

    Killed a good size boar this weekend. Got a request to do some maple breakfast sausage. I'm torn between AC Leggs, or PS Season. What's yalls opinion.
    • jjpiv33
    • Thread
    • boar breakfast sausage hog hunt maple pig pork sausage wildpig
    • Replies: 10
    • Forum: Sausage
  4. cronocide

    6 lb. butt smoked last night.

    I grabbed a small 6 lb. pork butt from Sam's the other day for a meal this weekend. I tossed it on the smoker at 225* yesterday about 1:30pm. It hit 160* internal about 7pm. I put in into a foil pan with a stick of butter and topped with foil. It finished at 202* internal temp when it was smooth...
    • cronocide
    • Thread
    • pork pork butt smoking
    • Replies: 4
    • Forum: Pork
  5. BXMurphy

    Finally, Top Round Perfection

    I haven't smoked a lot on the SmokeFire. My first efforts were discouraging and I'm trying to lose weight. Again. Top round was on sale and I had a hankering. I bought a nice four-pounder and rubbed in some SPOG. Wrapped in butcher paper, it went into the fridge for a good night's sleep. Next...
    • BXMurphy
    • Thread
    • beef pork roast
    • Replies: 19
    • Forum: Beef
  6. DinnerIsComing

    Apple cider vs. apple juice brine

    I was reading Jeff's "Smoked Pork Crown Roast" recipe (link). In the recipe, he instructs that the crown roast needs to be brined in "Apple/Honey Brine for Pork Crown Roast" and he gives that recipe as well. My question is how does the use of apple cider vs. using apple juice make a difference...
  7. beerich

    Pork Shoulder Rotisserie

    Well, bought a pork shoulder. Put it on the rotisserie on my Napoleon. Next time I'll take the bone out and truss it up tight so that it's even. Basted it with some Diana's Honey Garlic BBQ Sauce, every 15 minutes for the last hour. It turned out pretty good, for a cheap piece of meat.
  8. bmudd14474

    Pulled Pork for the nephew w/qview

    As the title says I cooked PP for our nephews birthday celebration. First off I hate people that work in the meat department when they think they are butchers but they are really stocking clerks. So I go to a local store to get some butts that are on sale. Found them but they weren't cryo packed...
    • bmudd14474
    • Thread
    • butt pork pulled pork
    • Replies: 25
    • Forum: Pork
  9. gmc2003

    Pork Tenderloins - Kettle Style

    Well, another week of vacation has arrived, and with it came New England's version of Texas weather. 90+* heat with high humidity. Needless to say, the beer pole got a good work-out. Let's start this thread off: Broke out a couple tenderloins for the Misses and I. One coated with...
    • gmc2003
    • Thread
    • beer pole charcoal baskets kettle pork tenderloins
    • Replies: 44
    • Forum: Pork
  10. N

    Pork Shoulder

    I defrosted a pork shoulder to check out if the firmware for my GMG is working for a longer cook. I have a mesh network at my house and it was a problem. I am on a prototype firmware and had to see how it works for a longer cook. I cut the shoulder into two pieces, I just wanted more surface...
  11. Daba's BBQ

    I am having a fire management issue while cooking today's pork butt - advice needed, please

    7/14 - 8:23 am EST Good morning everyone I am in the process of smoking a 5-pound pork butt. I placed it on the grill around 7 am after the temps hit around 275-285 degrees. It has now been cooking for 1 hour and 20 minutes. I am using three probes. One in the pork and the other two monitoring...
    • Daba's BBQ
    • Thread
    • fire management lump charcoal pork pork butt post oak temp temperature issues wood
    • Replies: 16
    • Forum: General Discussion
  12. scrumtiousruckingBBQ

    Hello! Or as we say down here in Florida, "Alligator hurricane tourist hockey"

    Hi all, Checking in from beautiful Seminole, FL. Moved down here with the military last year, and that's part of my serendipitous foray into smoking meat! I'm originally from Massachusetts, and growing up there meant that "BBQ" was burgers and dogs, steaks, and grilled seafood. The Army has had...
  13. gmc2003

    Pork Shoulder Kettle Style

    Well, it was my weekend off and I found one of our local grocers selling shoulders for .99/lb. earlier in the week. I bought one and decided to let her ride on Saturday. It was a good size weighing in at a little of 11.5/lb. Fairly well trimmed also. I left the fat cap on and just scored...
    • gmc2003
    • Thread
    • kettle pork shoulder
    • Replies: 28
    • Forum: Pork
  14. gmc2003

    A couple of tender loins from last week.

    Pork tender loins are a family favorite around here. They're cheap, quick and easy - what's not to like. So last week I fired up the kettle and tossed a couple on. Here they are. One is bare naked for the wife. The other is rubbed down in Tony C's Creole for me. I know what your thinking about...
    • gmc2003
    • Thread
    • kettle pork sns tenderloins
    • Replies: 31
    • Forum: Pork
  15. philipc

    Dry aging past use by date

    Hi So, I have a hand of pork which I’ve hung in my dry ager (37f 75%RH). I’m not sure what I’m going to do with it yet, but when I purchased it the use by date was the 6th May. So do I need to use it by that date (freeze/cook) or is it okay to hang longer? Thanks
    • philipc
    • Thread
    • dry age pork use by
    • Replies: 0
    • Forum: Curing
  16. N

    Crippled Taylor Ham

    This will be a knock off from @DougE and his version of Taylor Ham, with assistance from @SmokinEdge I can't, until next week, get my grinder out and carry it so I had to be a little different. I cut up the bacon into little chunks. They are probably bigger then they should be, I just got...
  17. 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...
    • Nefarious
    • Thread
    • baby back ribs pork
    • Replies: 12
    • Forum: Pork
  18. 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...
    • jjpiv33
    • Thread
    • beef bologna homemade pork sausage
    • Replies: 15
    • Forum: Sausage
  19. 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...
    • JohanRSA
    • Thread
    • beef brisket cure cure #1 hump pork
    • Replies: 17
    • Forum: Curing
  20. 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...
    • malexassey
    • Thread
    • back bacon bacon cure cure #1 cure #2 english pork pork bacon pork loin pork loin bacon
    • Replies: 14
    • Forum: Food Safety
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