What's on the smoker today?

[JEL]

I scored.
Have a hog ordered from the guy who raises them nearby. Should have room for it and an elk come fall.

Couple more days in brine, then bacon!

Good deal Hank. My son raises feeder pigs to sell locally. So much better than commercial pork.

 

[BackofBeyond]

I scored.
Have a hog ordered from the guy who raises them nearby. Should have room for it and an elk come fall.

Couple more days in brine, then bacon!

What did you end up using for a brine recipe?

 

[hank4elk]

What did you end up using for a brine recipe?

My basic 1 cup kosher/1/2 cup brown sugar &1/2 teaspoon, half what everyone recommends in #1 pink salt mix,with maple syrup coating before salting. That's for 2 1/2 lbs belly or what I can rub on to coat. 7-10 days.
This time after the soak/rinse/drying before going on the smoke I will rub down again with pure maple and give them a dusting of Hatch medium red chile.
Over hickory pellets ,with tube full of chips added.

 

[hank4elk]

Good deal Hank. My son raises feeder pigs to sell locally. So much better than commercial pork.

I raised a few in my time and do not have the want of getting into livestock again in my life urge. LOL
I'll watch elk & antelope graize and drink my place. But man if I had oaks here...lol.
Helps a young local couple out. He said they got 28lbs of belly from their pig. I can pick it up gutted & skinned as I wish.
Heard the pork was excellent from another neighbor who got half of one last year.

 

[JEL]

I raised a few in my time and do not have the want of getting into livestock again in my life urge. LOL
I'll watch elk & antelope graize and drink my place. But man if I had oaks here...lol.
Helps a young local couple out. He said they got 28lbs of belly from their pig. I can pick it up gutted & skinned as I wish.
Heard the pork was excellent from another neighbor who got half of one last year.

My sons' pigs sell fast. Biggest problem is finding processors for the folks who buy them. Doesn't sound like that will be a problem for you!

 

[hank4elk]

My sons' pigs sell fast. Biggest problem is finding processors for the folks who buy them. Doesn't sound like that will be a problem for you!

I'll have to work fast at night without a cooler room...lol Not much different than dealing with an elk that time of the year. Lucky cool nights here.

 

[SwaggyD]

Making some jerky today.

 

[chuckchili]

Just some old boring Texas Twinkies and cream cheese. I made some hot honey (honey, red pepper flakes and apple cider vinegar) to drizzle over the cream cheese which made it pretty dang good. In hindsight, I shoulda smoked the honey too.

 

[WildWill]

Man that looks good, thought about injecting the last few butts I've done need to give it a try.

I've used pineapple, white grape, and apple juices and every kind of combo of the three.

I raised a few in my time and do not have the want of getting into livestock again in my life urge. LOL
I'll watch elk & antelope graize and drink my place. But man if I had oaks here...lol.
Helps a young local couple out. He said they got 28lbs of belly from their pig. I can pick it up gutted & skinned as I wish.
Heard the pork was excellent from another neighbor who got half of one last year.

28lb is pretty good chunk. That store stuff can't hold a candle to local raised and home cured. I coat my bacon in maple syrup then rub it down before letting it cure about 7-8 days. My rub is 3 tbsp kosher salt, 1/3 cup white sugar, 2 tbsp black pepper, 2tsp smoked paprika, and 1 tsp pink salt for a 2-3 pound piece. After 7-8 days pull it out wash it off then pat dry and let sit for a hour or two in the fridge before putting on the smoker. I use a combo of hickory and apple wood smoked at 200 degrees until it hits a internal temp of 150 usually around 3 hours.

 

[WildWill]

Final product from the shoulder I started yesterday.

 

[Sask hunter]

No pictures but smoked a couple big beef t bones steaks. Was a nice treat since we eat 98%wild game

 

[Archelk]

I meant to post this yesterday! I smoked some ribs for lunch then smoked some chicken breasts for a wedding shower this evening!

 

[JShane]

smoked some mullet over the weekend.

 

[Nick87]

View attachment 213872smoked some mullet over the weekend.

 

[BackofBeyond]

View attachment 213875

Little rude. Did you get permission from your Uncle before posting his likeness?

 

[Nick87]

Little rude. Did you get permission from your Uncle before posting his likeness?

Second cousin

 

[JohnCushman]

phew. I thought it was me in high school

 

[pre6422hornet]

My basic 1 cup kosher/1/2 cup brown sugar &1/2 teaspoon, half what everyone recommends in #1 pink salt mix,with maple syrup coating before salting. That's for 2 1/2 lbs belly or what I can rub on to coat. 7-10 days.
This time after the soak/rinse/drying before going on the smoke I will rub down again with pure maple and give them a dusting of Hatch medium red chile.
Over hickory pellets ,with tube full of chips added.

Mine is similiar. 1/3 cup kosher, 1/3 cup brown sugar... thats it. Coat the pieces and let them sit in the fridge turning them in the bag everyday. This batch was only a 5 day brine and it was not as salty.

One thing I want to try is rubbing course black pepper right as it gets a bit sticky after the rinse/dry and sitting in the fridge overnight.

 

[dirtclod Az.]

Fat Tuesday, shrimp scampi and mussels, with garlic bread.

 

[huntin24/7]

Antelope backstrap and deer tenderloin. 225 degrees on the smoker and pulled them at 120-125 degrees. Delicious!