That’s why I keep my pork inside so it doesn’t freeze and fall off. Soo looking forward to the non freezing nights, so I can start smoking!
We are upon them now and I pray they last!!
Dave in AZ, yes you can grind pork butts and do the same thing, can also use ground turkey as well. I have not done either of those…yet.
Dave in AZ Dave, when I make mine, I use 1/2 pork butt, 1/2 venison. I dont know why you couldn’t do the same with beef.
kbarnes12 Trying is caring. I do like your idea of making it less high in the pan. I always choose seasoning to be on the high side a bit and most things come out positive. Good luck with your tests.
kbarnes12 I’m doing the same thing this fall with deer and pork shoulder. I prefer to do this when the weather gets cooler as I like to cold smoke it for a day or two before cooking it in the smoker.
kbarnes12 Use a silicone mesh mat to lay it on so the wire rack doesn’t push through your loaf and set a pan on a shelf under it to catch any drippings for easier cleaning up.
Denny O, yep that is on my to do next time list too.
Denny O I use the silicone mesh mats for smoking cheese. They work great for preventing grate marks or indents on your product.
Okay i have to try this on a blt
i might just have to try this