Well last Friday night i injected all 150lbs of pork butts for the wedding reception. My neighbor insisted i use his big smoker and i was not going to turn that down. I got all 150lbs on that one smoker and then i did 1 for myself on the smoking brothers.
My wife made her self sick on pulled pork Saturday helping too shred and pack it!


I definitely failed in the picture department but every time i wanted a picture my hands were gross with pork or seasonings!

Ok Here is the Finished Product. It was Amazing 10/10 would recommend!
about 24 hours in the Pa’s Black bull, Seasoned Stuffed and Netted then Smoked at 325 for about 2 hours.

Got to do a little home processing this weekend. Made some deer sticks 70% deer 30% pork fat and some Deer brats same ratio.
The brats i used a Custom blend recipe and i have to say i dont think i could get a deer brat any closer to a traditional brat flavor. they where great!
The Sticks Started with Pepper Stick and added a few other spices along with Sodium erythorbate, sure gel, and sure cure. I opted out of citric acid just for something different. The Sticks come on slow with a smoky flavor ending with just the right amount of kick! I stuffed into 19mm casings and smoked on the green mountain. I was surprised it only took 2 hours to smoke the sticks.

waltp ECA is a cure accelerator. What your seeing is uncured spots. Next time add just enough water to carry the cure and spread as evenly as you can. Mix until proper protein extraction with all your seasonings except ECA then mix in the ECA and Stuff.
With The ECA you want to cook soon but you have an hour or 2 to hold it and let the cure work no issues.

Id Like to add that it has also been noted that the virus can not survive temperature and that cooking to 160 should kill it.

processhead To elaborate on my first answer. I don’t think its so much the sugar in the brine as the dryness of a dry brine bacon vs a wet brine. My thoughts is the extra moisture picked up in a wet brine helps dissolve the sugars and keep them from caramelizing. I think having that extra moisture also helps with cooking.

Jonathon I never would have guessed it would pair so well with Chicken But its quite amazing I will be trying some other things with it for Sure!

@tmeiners82 Ive interchanged Snack Stick and Summer sausage with good success. Ive also Made quite a bit of summer sausage with Jalapenos and ECA with no issues It would just come down to your Preference.

hazelwood I would use Something like the blue ribbon Bratwurst seasoning. I would use this at 5-10% more than the recommended usage on Venison as the strong taste can take a bit more seasoning to get the flavors to pull through.
I would also add Carrot fiber and the appropriate amount of water & 10% high temp cheddar. I prefer to use canned jalapenos in my stuff but be sure to drain all the juice you can as it will denature the meat and make it crumbly.

Grimpuppy I use it as an injection. Im not sure how to describe the flavor as it is subtle and not overpowering at all. However it adds another level and seems to pair great with any rub a guy would use!

Tex_77 I have not had a chance to listen yet but i have set through a few seminar’s that Fansisco has put on that were very good.

Here is one more to add From a K State Grad Student that has moved on into the industry.
https://www.meatspad.com/

Austin I know you want to import my order history over! BTW the website looks good!

RafterW Gets my Vote! Those look Great!

Ridley Acres There is actually a machine to do this. We have one hooked to our Vacuum stuffer. We can pack 50lbs a min with it!
There are a couple versions with some clipping every time you pull a lever (semi auto) or Clipping continually until it runs out of product or you tell it to stop. They are called Double clippers.

Tex_77 Id have to agree. It’s just not bacon enough for me.

Grimpuppy I use it as an injection. Im not sure how to describe the flavor as it is subtle and not overpowering at all. However it adds another level and seems to pair great with any rub a guy would use!

Grimpuppy Cant go wrong with apple sweet n Sassy, Texas Rump rub, or the KC Rump rub. The Others id skip for pulled pork. Oh and dont forget to add pa’s black bull! it is amazing in pulled pork!

glen Ill have to update everyone on that. The wedding is in the middle of October in Canada. My wife and I wont be able to go due to being un vaxed and baby #2 on the way. The home reception is the same weekend baby is due so we may not make it to that either. They are expecting 300 plus for the reception but it think we will have plenty!

Chef by far the best pulled pork I’ve ever made! Ended up with 105lbs of finished product.