Old Fashioned Dutch Loaf - Luncheon Meat | PelletSmoking.com
Oct 7, 2012 · Lower-Salt Old Fashioned Dutch Loaf 3 lbs Ground Pork 2 lbs Ground Beef 1 tsp Curing Salt #1 (Instacure #1, Prague powder #1) 3 3/4 tsp Pickling Salt (non-iodized table salt will work) 1/4 cup Sugar 2 TBS Onion Powder 1 1/2 tsp. ground Black or White Pepper (I like a course grind) 1 1/2 tsp. ground Coriander
Honey Loaf Luncheon Meat | PelletSmoking.com
Nov 12, 2012 · This stuff is really good. It's like a cross between Old Fashioned Loaf & Honey Ham. I modified this recipe by cutting back on the salt to 3/4 tsp per pound. That coupled with the 1 level tsp of curing salt gave me 4 3/4 tsp for the 5 pounds which was plenty. This batch was just a tad on the sweet side for my taste.
Lower-Salt, Chopped & Formed Bacon - Using Ground Pork
Mar 30, 2016 · The meat was formed into loaf approximately 10" x 10" square and about 1 1/2" thick, on a mesh cooking mat, and a probe inserted to monitor the internal temperature. First it was cold smoked for about 3 hours using my A-Maze-N Pellet Tube smoker. I chose an Apple/Hickory blend.
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Test Smoking A Fully Cooked Butt Half Ham | PelletSmoking.com
Nov 16, 2011 · My contribution to our family Thanksgiving feast this year is Ham. For years I have always just reheated fully cooked Hickory Smoked Hams in the oven or an 18-Qt Roaster Oven at 350ºF for 15-20 minutes per pound. The Hams turned out OK but often were dry. After reading Forum posts on smoking...
Meatloaf with a kick redux | PelletSmoking.com
Jan 22, 2013 · Okay, I know I posted this cook a few weeks ago, but believe it or not, it actually got better!!! First, and most important, as many of you already know, I...
Ole Hickory Ace BP | PelletSmoking.com
Apr 3, 2014 · Meat Man the photo of the inside isn't so great. That Hog is on the second rack. As BP mention it can do two at one time. I can see that DW being very popular. A lot of people in class that where in the service part of the food industry that had CTO expressed that the DW was going to be their next cooker.
What to do with spare rib trimmings? | PelletSmoking.com
Sep 22, 2013 · Rib tips remain the juiciest pork option (over the often drier spare ribs) and also the best value. Skip the beef ribs; spend the dough on “Miss Winters’” outsourced 7UP, sour-cream and chocolate cakes instead. 7617 S Cottage Grove Ave (773-651-5300). El: Red to 79th. Bus: 4, 75. Lunch, dinner (Tue–Sat) (closed Sun, Mon).
Beef Tenderloin vs Brisket | PelletSmoking.com
Mar 26, 2014 · So I was planning on doing a brisket this weekend, my butcher charges about $7-8 a pound. I was just at the store picking up lunch and noticed that the grocery store had whole beef tenderloins on for 9.99 a lb. Would I be better off going with that? I've …
Green Mountain meat probe question | PelletSmoking.com
Sep 1, 2013 · I set grill at 300, let it stabilize, put the meat on grill, inserted probe and walked away. When the probe read 100, I turned the tri tip to continue to cook until 130. When I turned the tip, the meat certainly didn`t "feel" like it was anywhere near 100 but …