- U.S. Pork Manual (Meat Buyers Guide), Belly, Glossary, Leg, Loin, Pork Variety Meats, Side, Shoulder, and Specialty Items.3-2-1 Pork Spare Ribs - We get a lot of new folks asking about the 3-2-1 , 2-2-1 or 2-1-1 method for smoking ribs. Smoker temperatures are normally in the neighborhood of 225° for this method.
The first number is how long the ribs are in the smoker unwrapped.
The second number is how long the ribs are wrapped in fiol in the smoker.
And the last number is how long the ribs are in the smoker unwrapped again.
So 3-2-1 = 6 hours for spare ribs, 2-2-1 = 5 hours for baby back ribs (also called loin back ribs) or 2-1-1 = 4 hours for baby back ribs (depending on how you like them).*
Making Sausages at Home - Sensitive to MSG? Don’t eat pork? Sausage contains more fat than you prefer? Wouldn’t think of eating organ meats? Then making sausage at home might be the thing for you. Making sausages at home allows you to control the ingredients according to your tastes and nutritional guidelines!
This website contains information about my favorite hobby….sausage making. It is divided into a number of pages that share my experiences with making both fresh and dry-cured sausages. The recipes found here are ones that I personally have made and enjoyed. Most of them I developed myself, through trial and error; others were given to me and those sources are referenced in the formulas. I hope you will try some of the recipes and become hooked, as I have, on making your own sausages.
I hope you will be encouraged to learn about sausage making from the many sources that are available, and then try to make sausages for your own enjoyment. I have listed some reference books from my library on the “Resources” link on the Menu bar. Len Poli, Sonoma, California*
National Pork Producers Council (NPPC) - Today’s U.S. pork industry is experiencing phenomenal growth as it continues to meet worldwide consumer demand for what has become the most popular meat products. The key to this growth is the American pork producer, who continues to incorporate high-quality standards into every level of his or her business.*
Pork Checkoff - The Official Web Site of the National Pork Board. Pork4Kids, PorkRacing, NichePork.
Ribman.com - Everything you've ever wanted to know about pork ribs ... and more* - Check out his All About Ribs page for some wonderful info about the different cuts of ribs!
The Daily Pork at OtherWhiteMeat.com - All About Pork, Cuts of Pork, Demonstration Videos, Pictures of Cuts of Pork, Pork Cooking Basics, Pork Cooking Time Chart, Pork Purchasing Videos, Pork Recipes.
- U.S. Pork Manual (Meat Buyers Guide), Belly, Glossary, Leg, Loin, Pork Variety Meats, Side, Shoulder, and Specialty Items.
Blackmare's Pulled Pork recipe.
blford's New England Baked Beans & Smoked Pork recipe.
BlueBerryHill posted the "Pickin' Pork" pulled pork recipe.
ez3's Sausages and da' Holy Trinity, as the Colonel would put it.
Leana's Crockpot Pulled Pork recipe.
OleDoc's Pan Seared Pork Tenderloin Medallions recipe.
OleDoc's Pulled Pork Tacos recipe.
OleDocJ's Smokin' Ribs Instructions recipe.
Pork Butt: The Renowned Mr. Brown - A "Pulled Pork" article at the Virtual Weber Bullet website.
voelkel's Canadian-style Bacon recipe.
voelkels' Italian Sausage recipe.
with questions or comments about this web site.
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