Tweet
My first batch of this came out well, but I knew I could improve it. This time I did a regrind after the spices and cure were added. I also used leaner pork and bacon, although store bought. And thirdly I added a bit more encapsulated citrus acid for more pop. These 3 things improved this significantly. No fried pics but the texture is on point, as well as the taste.
-
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
sigpic
@SmokinJim52 on Twitter -
Looks great! Fry some up!!!
Mark
sigpic
"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head! -
Looks great Jim bet it tastes the same
Masterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
Weber 22.5" Kettle Gold
Weber 1990 22.5" 3 Wheeler
Weber 18.5" Kettle
Weber 18.5" Bud Light Kettle
Weber Smokey Joe
GMG Daniel Boone
Pit Barrel Cooker
Maverick ET 73 and ET 732
6X8 A Maze N Smoker and Tube Smoker
Fastest Themapen on the market BLACK
The Vortex
![](http://weathersticker.wunderground.com/weathersticker/big2_cond/language/www/US/UT/Provo.gif")
Comment
-
Man, you got this chit down!! Looks grate brutha!
Drinks well with others
~ P4 ~
Comment
-
Lookin' good
Jim
Comment
-
Yes Sir!
sigpicComment
-
I really want to try this, I think it'd be right up my alley. One of these days I'll get my sausage room cleaned up.sigpicComment
-
Jim that looks fantastic...Craig
sigpicComment
-
Nice! On my list if I can free up the salami chamber.
Comment
-
That looks just great Jim! I'll have to give you some pork roll.
sigpic
Smoke Vault 24Comment
-
Wow!!
That looks Awesome, Jim!!---
Probably tastes better than store bought, since yours is actually Smoked!!!
Nice Job!!
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
Comment
-
Thanks guys for all the great comments and points. Appreciate it.
Just one other ingredient I improved on that I didn't mention, the Port wine. I went with a mid-ranged priced Tawny Port this time, not expensive, but I believe that helped as well.
If anyone here wants to try this, let me know if you have any questions.Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
sigpic
@SmokinJim52 on TwitterComment
-
Man that looks good! Some year I'm going to try this! I recently bought a chub of Taylor's and it completely lacked flavor.
Mustang electric smoker
King Kooker vertical gasser
Charbroil silver smoker
Earnhardt Jr smoker
Brinkman smoke n' grill
a-maze-n cold smoker rack
USMC vet 87 - 91
Comment
-
You've really got my attention now.I was able to get taylors for awhile at the wegmans here,then it disappeared.I'm going to have to try this.Pork Roll and scrapple are a couple of thing I've missed since moving from Philly.Before my Mom passed,I used to bring back a small cooler full when we'd visit.Comment
-
It's not really that hard to make, let me know if you need any assistance.Originally posted by 70stang View PostLang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
sigpic
@SmokinJim52 on TwitterComment
Comment