Hi Guys and Gals -
I love smoking and creating new recipes so every smoke is a new adventure. I cooked up a new recipe today borrowing ideas from Dacdots, Cheech and God knows where ...
I call it Pickle, Pimento, Olive and Cheese Loaf or PPO&C. Came out really good. It was hot when sliced ...
10 lbs of Lean Beef
6 lbs of Pork Butt
3 Tablespoons ground white pepper
1/2 Cups of Ground Mustard
2 1/2 Tablespoons Ground Celery
2 1/2 Teaspoons Ground Nutmeg
2 1/2 Teaspoons Ground Coriander
2 1/2 Teaspoons Garlic Powder
1 Cup Brown Sugar
3 Cups Powdered Milk
2/3 Cup Salt
5 Cups of Ice Water
4 Teaspoons Prague Powder #1
4 Cups diced American Cheese (High Temperature cheese)
4 Cups diced Pickles and Stuffed Green Olives
Stuff in 4½” casing and smoke at 165°F degrees until the internal temp is 150°F then cool. They were a tad to long for the ECB so I had to squish them in there! LOL
I needed some ground pork so I ground parts of a shoulder I had and smoked the rest here it is. I was fantastic. Just did a mustard powder rub and sprinkled a bit of my rib rub. So juicy - I think I'm sticking with lemon peel it really wakes up flavors.
I love smoking and creating new recipes so every smoke is a new adventure. I cooked up a new recipe today borrowing ideas from Dacdots, Cheech and God knows where ...
I call it Pickle, Pimento, Olive and Cheese Loaf or PPO&C. Came out really good. It was hot when sliced ...
10 lbs of Lean Beef
6 lbs of Pork Butt
3 Tablespoons ground white pepper
1/2 Cups of Ground Mustard
2 1/2 Tablespoons Ground Celery
2 1/2 Teaspoons Ground Nutmeg
2 1/2 Teaspoons Ground Coriander
2 1/2 Teaspoons Garlic Powder
1 Cup Brown Sugar
3 Cups Powdered Milk
2/3 Cup Salt
5 Cups of Ice Water
4 Teaspoons Prague Powder #1
4 Cups diced American Cheese (High Temperature cheese)
4 Cups diced Pickles and Stuffed Green Olives
Stuff in 4½” casing and smoke at 165°F degrees until the internal temp is 150°F then cool. They were a tad to long for the ECB so I had to squish them in there! LOL
I needed some ground pork so I ground parts of a shoulder I had and smoked the rest here it is. I was fantastic. Just did a mustard powder rub and sprinkled a bit of my rib rub. So juicy - I think I'm sticking with lemon peel it really wakes up flavors.
