Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Hot Pepper Smoked Pork

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Hot Pepper Smoked Pork

    Cannot wait to try this!

    Recipe: Nashville Hot Smoked Pork, the easiest showstopper (thetakeout.com)
    • 1 big ol’ pork shoulder (test batches were 5-7 lb. shoulders) and enough time to cook it
    • 2.5 lbs. hot peppers (ghost peppers, habañeros, red jalapenos, and Anaheim chiles all work well at varying heat levels), stems removed
    • 8 cloves garlic, peeled
    • 60 grams kosher salt
    1. Chop up your peppers and garlic by pulsing in a food processor or blender until coarse but consistent. Note to all you high-end blender people: take care not to overheat the mix and ruin your fermentation chances.
    2. Add the salt and mix thoroughly. Transfer to a clean airlock jar (you can use a regular mason jar if you off-gas daily, but otherwise these are a great option), weighing down the peppers and leaving at least an inch of headspace.
    3. Place in a cupboard or a closet or somewhere generally temperate and without light. Check daily for fermentation activity and make sure the peppers remain covered in brine. Note: The brine mentioned here is simply the liquid given off by the peppers, there is no additional brine required.
    4. Hang out for a week, doing cool stuff. You want at least a week of fermentation, though you can go for two if you’re a super-planner.
    5. Marinade time: Blend and strain. You don’t necessarily have to do this, but you’ll end up with a lot of charred pepper skin confetti on your pork if you don’t. I learned!
    6. Place your pork in a zip-top bag, pour the marinade over, push out the air, and seal. Place it on a sheet pan in the fridge, unless you trust the store-brand bag implicitly. Marinate overnight, turning a couple of times if you get a chance.
    7. Heat your smoker to 225 degrees and get your water pan in place. Smoke for about 2 hours per pound. Spritz it if that’s your thing. When it attains what you, in your wisdom, know as The Magical Jiggle (usually close to 195-205 internal temp) then it’s time to rock.
    8. Serve with buns, sauce, pickled onions, and jalapeños—all that fun stuff. You’ll probably want beer too.


    Last edited by pkadare; November 11, 2021, 08:57 AM. Reason: Added a note about the "brine". Thanks to @tRidiot for asking the question.

    #2
    I assume the "covered in brine" comment means you're supposed to put some liquid in there or something? I don't see anything in any of the steps about adding a liquid.

    Comment


    • pkadare
      pkadare commented
      Editing a comment
      Good question. I'll ask that in the comments for the article.

    • pkadare
      pkadare commented
      Editing a comment
      Ok, the author is obviously online 🥱and the answer is there's no additional brine, the recipe refers to the liquid that is coming from the peppers themselves. I'll add a note to the recipe above. Thanks for asking!
      Last edited by pkadare; November 11, 2021, 08:55 AM.

    #3
    Saw that recipe and I agree, it sounds awesome. Been meaning to get some fermenting lids and this may be the final kick I need to pull the trigger

    Comment


    • pkadare
      pkadare commented
      Editing a comment
      Same here. I actually had a fermentation kit in my Amazon cart. Hopefully I remembered to add it to my wish list.

    • pkadare
      pkadare commented
      Editing a comment
      Pulled the trigger and ordered this kit - https://www.amazon.ca/gp/product/B01H7GI7V8?th=1. Now I just have to figure out how to get some fresh hot peppers up here. :-)

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read ourcompletereview


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker