Recipes — pork

Matt Curmi

Maple Smoked Jowl Bacon

Maple Smoked Jowl Bacon

If you can get your hands on some pork jowls, this recipe is a great way to them justice. Serves: 10-14 Prep Time: 10 days Smoke Time: 4 hours Tip – Use fresh jowls if possible, if none are available frozen will do just fine. Ingredients Maple Smoking Chips 2 Hog Jowls, 5-6 lb. total weight, skin removed ½ Cup Kosher Salt 1/3 Cup Light Brown Sugar 1 tsp. instacure #1 (Pink Curing Salt) 1 Tbsp. Lemon Zest 3 Bay Leaves 1 Tbsp. Black peppercorns Method Rinse the jowls and pat dry. Place the lemon zest, bay leaves, and peppercorns in a spice...

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Matt Curmi

Hickory Smoked Pulled Pork Tacos

Hickory Smoked Pulled Pork Tacos

Serves 2                     Total Time – 5-6 hours Pork shoulder is an ideal cut for smoking and pulling. It’s delicious, and it also happens to be pretty forgiving and inexpensive. Tip – I used a barrel smoker for this recipe, but if you prefer to use an electric smoker or grill you can substitute the smoking blocks for chips. Ingredients For the Pork Hickory Smoking Blocks 6-8 lb. Pork Butt/Shoulder ½ cup Mustard, any variety 4 Tbsp. Kosher Salt 1 Tbsp. Cocoa Powder 3 Tbsp. Chili Powder 4 Tbsp. Brown Sugar 3...

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Matt Curmi

Cedar Planked Pork Steak with Coffee Rub and Vegetables

Cedar Planked Pork Steak with Coffee Rub and Vegetables

Serves – 4          Total Time – 45 minutes The fresh Cedar wood flavor adds some brightness to the earthiness of the coffee rub, this would make a killer breakfast chop. Tip – There are plenty of coffee rubs on the market out there, this home-made version is hands down the best you will ever try. Ingredients: 2 Cedar Grilling Planks 4 Bone-in Pork Steaks – 8-10 oz For the rub 1 Tbsp. Ground Coffee 1 Tbsp. Brown Sugar 1 Tbsp. Paprika 1 Tbsp. Coarse Salt 1 Tbsp. Black Pepper ½ Tbsp. Chili Powder ½ Tbsp. Granulated Garlic...

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Annie Kuster

How to Grill Perfect Bratwursts

How to Grill Perfect Bratwursts

This isn’t so much a recipe, but just some sound, plank grilling advice. Sausages are one of the quintessential foods of BBQ’s, tailgates, Oktoberfests and grilling get-togethers the world over. They are easy to eat while standing and mingling, and pair famously with pretzels, mustard and beer. All too often sausages, franks, bratwurst, and weisswurst are abused on the grill. Grilled to dried, blackened messes, or cooked so quickly that they split and release their flavorful juices. The key to grilling highly flammable bratwurst is to have plenty of patience and grill them low and slow until the internal temperature...

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