Just had my MES 30 about a month, but it has been busy with about 10 smokes in 30 days.
I was in Costco yesterday and picked up a 13 lb boneless pork butt, a 10 lb pork belly and 5 lbs of sweet Italian Sausage, so 28 lbs of pork goodness.
I started out with cutting the pork belly in half and making 5 lbs of bacon using Bearcarvers dry cure recipe and put it in the frig for the next 8 days.
I cut the other 5 lbs into three smaller pieces and plan to try a few different recipes including at least one using my Anova Sous Vide. I have that one marinating in the frig already.
I then turned my attention to the pork butt and found it was actually two 6.5 lb butts in a bag. I had purchase the butt and sausage to make a Porchetta this weekend for a family gathering.
I took the pork butt that could be butterflied best to roll the Porchetta with 1 1/2 lbs of Italian Sausage inside. I used a recipe from Food Network that used a paste made from olive oil, garlic, parsley, rosemary, sage, fennel and lemon/orange zest.
I laid out the butterflied butt and added kosher salt and fresh black pepper, applied the paste and the added the sausage which I had removed from the casings.
I then rolled up the butt around the sausage and did my best at the first tying job on the Porchetta, then salted and peppered the outside and placed it in a 2 gal Ziplock to marinate overnight.
Goes on the smoker tomorrow morning with the AMNPS lit for a good long smoke. Will update after the smoke with more pictures.
I was in Costco yesterday and picked up a 13 lb boneless pork butt, a 10 lb pork belly and 5 lbs of sweet Italian Sausage, so 28 lbs of pork goodness.
I started out with cutting the pork belly in half and making 5 lbs of bacon using Bearcarvers dry cure recipe and put it in the frig for the next 8 days.
I cut the other 5 lbs into three smaller pieces and plan to try a few different recipes including at least one using my Anova Sous Vide. I have that one marinating in the frig already.
I then turned my attention to the pork butt and found it was actually two 6.5 lb butts in a bag. I had purchase the butt and sausage to make a Porchetta this weekend for a family gathering.
I took the pork butt that could be butterflied best to roll the Porchetta with 1 1/2 lbs of Italian Sausage inside. I used a recipe from Food Network that used a paste made from olive oil, garlic, parsley, rosemary, sage, fennel and lemon/orange zest.
I laid out the butterflied butt and added kosher salt and fresh black pepper, applied the paste and the added the sausage which I had removed from the casings.
I then rolled up the butt around the sausage and did my best at the first tying job on the Porchetta, then salted and peppered the outside and placed it in a 2 gal Ziplock to marinate overnight.
Goes on the smoker tomorrow morning with the AMNPS lit for a good long smoke. Will update after the smoke with more pictures.
