Tag: American
Pork Jerky
Pork Jerky
I must admit, I’ve never had pork jerky before. It’s something that you’ll rarely find anywhere, and that’s a damn shame. I used the same marinade that I used for my beef jerky recipe. It turned out equally as good, maybe even better then the beef. I used pork sirloin for the cut. It is inexpensive, tender, and minimally fatty. You could also use straight up boneless pork loin; just make sure to trim the fat from the outside.
Equipment
- Electric Smoker
Ingredients
- 3 lbs pork sirloin sliced between 1/8”-1/4” thick
- 3/4 cup soy sauce
- 3/4 cup pineapple juice
- 1/3 cup brown sugar
- 1 tbsp black pepper
- 2 tsp sea salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink curing salts
Wood Chips
- applewood chips
Instructions
- Mix together the marinade ingredients.
- Place the pork sirloin in the freezer for 2 hours to firm up. Slice between 1/8”-1/4” thick.
- Marinate the pork in a gallon sized storage bag for 24 hours.
- Place the sliced ov pork sirloin on the smoker racks, making sure to minimally overlap.
- Preheat the smoker to 250 degrees. Place the wood chips in and let smoke for 10 minutes. Place the jerky in the smoker and turn the temp down to 200 degrees.
- Smoke the pork for 3 hours.
- The jerky is ready when it is dry and bends, but doesn’t crack.
Peach Sweet Tea
Peach Sweet Tea
The tea plant was introduced to North Carolina in the late 1700’s, birthing one of my favorite summertime drinks: iced sweet tea. I wanted to add some additional flavor to my tea, so I made a simple peach syrup. Considering how time consuming it is to make your own sweet tea, it overshadows any store bought at a fraction of the price.
Ingredients
Peach Syrup
- 2 large peaches pitted; cut into 8 pieces
- 1 1/2 cups water
- 1 cup sugar
- 1 lemon juiced
Sweet Tea
- 10 black tea bags
- 7 cups water
Instructions
- Bring 7 cups of water to a boil. Take off the heat and allow the tea bags to steep for 5 minutes. Let cool completely, then refrigerate.
- Place peaches, water, lemon juice, and sugar in a small pot. Bring to a boil without stirring. Reduce the heat to low and simmer for 30 minutes.
- Strain the liquid into a bowl. Let the syrup completely cool.
- Mix the syrup into the sweet tea.
3 Pigs Breakfast Sausage
3 Pigs Breakfast Sausage
I’ve had this idea for this sausage in my head for many, many, years. And now, I’ve finally made it happen. A breakfast sausage so perfect, containing bacon and ham. All 3 supermeats from 1 animal, turned into one luxurious sausage. I even wrote a little death metal song(vocally in the form of Nile) in praise of pork:”My lord is of swine. All 3 sacured entities: bacon, ham, and sausage, encased in the bowels of porcos. Et laudant te, boni suci, quique Dominus. A kiss, so succulent upon larded lips. All 3 sacured entities: emulsified into one.”Yes, the cheeba is strong with this one. A few tips to make this process smooth: Lightly pulse the bacon and ham in a good processor. You don’t want the pieces fine, but small enough to pass through the breakfast sausage horn. Let the sausages rest for a couple of hours once stuffed and twisted. You should yield about 4 dozen links. Freeze down what you don’t plan on cooking in freezer paper.
Servings: 48 sausages
Equipment
- food processor
- meat grinder
- sausage stuffer
Ingredients
- 5 lbs pork shoulder ground once on medium grinding plate
- 8 oz cooked bacon pulsed in a food processor
- 8 oz ham cubed; pulsed in a food processor
- 2 1/2 tbsp brown sugar
- 1 1/2 tbsp salt
- 1 1/2 tbsp ground sage
- 3 tsp black pepper
- 1 tsp marjoram
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground cloves
- lamb casings
Instructions
- Mix together all of the seasonings.
- Add the seasonings, bacon, and ham to the ground pork.
- Thoroughly mix. Place in the refrigerator until ready to stuff.
- Pipe the sausage through the lamb casings with your sausage stuffer.
- Gently twist to 4”-5” in length. Let rest in the refrigerator for a couple of hours before cutting.
- Cut the links apart. Freeze down what you don’t plan on cooking in the next 3 days in freezer paper.
To Cook
- Heat up a 1/2 tbsp of cooking oil in a small sauté pan over medium high heat. Add the sausages to the pan.
- Cook for 4-5 minutes a side.
