Islander
Well-known member
Pork tenderloin last night. Pull at 145F.
Grape vine wood is the best I've tried for pork. Incredible.
Grape vine wood is the best I've tried for pork. Incredible.
What's on the smoker today?
- Thread starter wytex
- Start date
Addicting
Well-known member
This turned out great. I used a smooth acid this time so it has less tang. It has a very similar taste to a Black Forest ham.
noharleyyet
Well-known member
Can you imagine...
I'm in!
WildWill
Well-known member
Tri tip smoked for a couple hours then reverse seared on the Blackstone.
cne-elk
New member
- Joined
- Mar 3, 2012
- Messages
- 12
Man I wish i would have taken a picture because it turned out awesome. I took the heart from my elk this year, butterflied it out, trimmed tendon and valve pieces out of it. I then cubed up apple, some stuffing, rosemary, onion, thyme, sage and stuffed the inside of the heart with it. Tied it back together with butchers twine and put on smoker, 165 high smoke for 1.5 hr, increased to 220 for another .5 then wrapped in aluminum foil and put in oven for another 40 mins. It turnedout amazing the apple still had a little crunch and the heart was just barely cooked so nice and moist. Give it a try
Details, please! I have 2 small ones in the freezer and I'm looking at a couple ways to do them.
Nothing too crazy. Picked up the biggest pork belly they had at Sam's Club. I use the Hi Mountain cure. I'm sure there are better ones out there but I've had good luck with this one.
Hi Mountain Original Bacon Cure
Hi Mountain’s new Original Bacon Cure makes traditional bacon from pork belly whereas Buckboard Bacon Cure uses Boston Butt roast or pork
www.scheels.com
Similar threads
- Deleted member 56225
- Fishing Hole
