Pork its whats for dinner.

We eat lots of pork BBQ, not because we don't like other meats. Its because I don't like the price. I watch for meat sales, and beef cuts just hasn't been on sale lately. But you can bet I am watching.
 Anyway, cooked another nice pork butt over this last week end. A friend of mine who has been very sick asked if I would cook some for him. And I was pleased to do it, made us both happy.
Seasoned up with a nice dry rub (Hog Waller) pork rub from sucklebusters.
Seasoned:

Ready to eat:

Used Hickory wood for smoke, Cooked at 325°. Took about 6 hours for internal temp to reach 190°.
Turned out really tender and moist with that wonderful smoked flavor.

Pastrami Time

Yeah, Yeah, I know I have been talking about making pastrami for some time now. But have been waiting for beef brisket to go on sale. It looks like that isn't going to happen any time soon. I got to digging around in the freezer and found a small part of a brisket. Of course it was the point end, not the best for pastrami. The point is kinda fat. One should really use the brisket flat, it is much more lean.
 Anyway I did trim all the outside fat I could. I will say here and now, not the best I have ever made but was pretty good. Although there is still some left. Here is the recipe I used.
Recipe Link:This is also a very good site for all kinds of sausage and smoked meats. 
http://www.nirvani.net.nyud.net:8090/docs/cache/home.pacbell.net/lpoli/index_files/Pastrami.pdf
So if you are interested in making homemade Pastrami, this is the best recipe I have found.

Its time to cook

Well I am still above the grass. Doing much better.
Haven't done much cooking. It has been cold and wet with much wind. I wish I had a nice place to get my pit and smoker out of the cold wind. Being cold sure makes things tough when cooking outside. Keeping the temperature up is harder than one might think.
 I have smoked a few pork butts, using my UDS (ugly drum smoker). They turned out pretty well, at least everyone said they did and there wasn't any left. Always a good sign. Bill
Pork Butts:

Seasoned and ready for the pit

                                                      Ready to pull and have some good eats
Butts were seasoned with Sucklebusters Hog Waller Rub, You can get it here http://www.sucklebusters.com/ This just happens to be my choice because its good stuff.
Pit temp was 250-275 deg. I am thinking that the weather being cold didn't help. Cook time was almost 7 hours. Internal temp was 190 deg. when finished. Wrapped in foil and let rest for couple hours.

No recent post ??

I am really sorry that there have been no new post. OK here is my reason, I have been so sick. Pneumonia, has had me completely down, but things are looking better. Man I have really missed not smoking anything. And not really wanting to eat, things are changing. I am feeling like wanting some good BBQ ribs or just something. So maybe in a few days this will happen. But hey, I have lost 12# of pure fat. That is the only good thing that has happen for quite some time. Thanks for your support, comments welcome. Bill

Summer Sausage Recipe

This is the recipe I am thinking of using. Most summer sausage is kinda dry, this recipe has some fat. I am sure it will be more moist.  How about adding some cheddar cheese and  jalapeño Chiles. I will be smoking it with some pecan or hickory wood. If you have a better recipe or ideas please let me know. Bill

VENISON SUMMER

SAUSAGE

15 pounds venison

10 pounds 50/50 pork trimming

2/3 cup salt

1½ tablespoons cure

2½ tablespoons mustard seed

½ cup black pepper

½ cup sugar

1 tablespoon marjoram

1 tablespoon monosodium glutamate (optional)

3 tablespoons garlic powder

Mix salt and cure with coarse-ground product.

Pack in shallow pan and place in cooler for three

to five days. Mix in remainder of spices, regrind

and stuff in 3-inch fibrous casings. Smoke at

140°F for 2 hours; raise temperature to 160 °F

for 2 hours, and finish product at 170 °F until

internal temperature reaches 155 °F. NOTE: Can

substitute lamb or beef for the venison.

Christmas is almost here.

Christmas is almost up on us. I wont be doing much till after Christmas. I have some venison and pork butt in the freezer. Just waiting to be made into summer sausage. Its gonna be fun. Wishing all y'all a Merry Christmas. Bill

We Have Bacon

In my last post, I posted the recipe and a photo of the pork belly with cure rubbed on the belly.
 Now here is the rest of the story.
The pork has been in the cooler for not quite ten days. Wife said she needed the room in the refrigerator. So you know what that means. Yep, you gotta move it. It was ready anyway.
So here is the photo proof that it really happened. Wish y'all had some. Once you make your own, you will never buy store Bacon again. Bill
Bacon in the Smoker:

Just about Finished:

Sliced and Looking Good:

Vacuum sealed Freezer Ready: