This was our first smoked jerk seasoned pork and it turned out good. Even though it cooked to 265 it was tender when sliced thin and did not dry out that much. Definitely will try it again with the jerk seasoning. … Continue reading
Tag Archives: Q’Journal
This turned out good and has a lot of potential. It was not very spicy but had the good undertones of Frank’s Hot sauce. Next time try some with 5POGS instead of Creole Seasoning.
4/8/2018 7:00 AM – Removed silver skin and shook on heavy our 5POGS. Returned to refer under plastic.
4/7/2018 – Smoked a 7.25 lb butt after scoring thin fat cap and rubbing a lot of 5POGS on all sides. Then shook on Kit’s Creole Seasoning and ~1/4 C ACV when wrapped and finished in the oven. This was … Continue reading
3/2/2018 – Midafternoon we salted a 9.04 lb pork butt. The seasoning on top of the salt was a mixture of remaining seasoning that included: 4POGS and Kit’s Creole Seasoning. Wrapped tightly in plastic wrap and back into the refer. … Continue reading
2/17/2018, Saturday afternoon – This cook turned out great. The skin was not rubbery and very flavorful. The meat was moist and tender. The high-cayenne (4X) 3POGS made the skin fairly spicy in places. Mary was very happy so this method … Continue reading
This test used the 3POGS with the 3X the cayenne. Should have cured the thin slices as it would not have taken long and they would have been better. The seasoning blend seems to be what is wanted for Tasso. Could … Continue reading
This was one of the best butt’s todate. The very kicked-up 3Pogs—with 3x the cayenne–made a bark that was a nice smokey pepper based with a lot of depth. Also very moist despite the 11.5-hour cook.
1/21/2018, Sunday – Smoked a fresh 8.5 lb. Smithfield butt that did not need any fat trimmed. Scored the thin fat cap and rubbed with a fairly heavy layer of Kit’s Creole Seasoning. This was the third Butt rubbed with … Continue reading
1/15/2018 – Bought a very meaty 3.95 lb. (1,791.7 gm) slab at Hong Kong Market for $3.49/lb. Dry cured for almost three weeks. Cold smoked for 6 hours.