kyle Thank you Kyle that is just how I rember doing it with my grand mother but I couldn’t remember the salt ratio
Post your Meat P0rn!!
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I know some of you love to take artistic pictures of your creations. I think it would be fun to see the pretty pictures. I’ll start!
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
I’ll play…pork belly burnt ends
Beef kabobs and a turkey breast
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
Just hamming it up with my Meat P0rn
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by
johnsbrewhouse That’s a beauty!
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington last edited by
Bob Stehlik That’s was a really good ham
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Food Porn is my life!
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Some of my favorites I have made.
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Grimpuppy Is the one on the right (on the stove) a summer sausage with whole peppercorn or is it a salami? Your mountain of snack sticks would not last a week at my house LOL!!!
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Grimpuppy great pictures
. Thanks for sharing
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Grimpuppy Man that pork belly looks so good
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Grimpuppy Team Blue Military Veterans Power User Regular Contributors Kansas last edited by Grimpuppy
Dr_Pain it is salami
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These were tasty…My problem is that I never take time to stop and take any pictures…I am too interested in eating.
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Some favs.
Slabs a-smokin’
Wild Gobbler smoked boneless breast and venison reconstructed “bacon”.
Landjaeger
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This was a Father’s Day a few years ago, it was a solid meal smoked by me, brisket, ribs, sausage, turkey tenderloins and poppers.
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Three years ago, this was one of the first big meals I did on my what was a new smoker at the time. Beef rib, stuffed mushrooms, boudin, pulled pork and sausage.
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota last edited by
Couple of pork butts on the BGE and some simple yard bird and steaks on the old kettle.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
Last Thanksgiving. Smoked turkey legs. Reverse seared prime rib roast. And of course some Yorkshire pudding.
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Made this pepperoni a while back. It was gone in no time
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Dr_Pain I’ll bet!
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