Thread: Applewood Smoked Pork Shoulder and Pig Candy

Dang, I was hoping you got it local some wheres.
We brought back 2 rolls but that won't get us through.

Butter freezes really well.
Next time double up and freeze it.

Originally Posted by ChileRelleno

The Pig Candy was a HUGE hit with everybody at dinner tonight.
Due to popular demand I'm going to have to make more tomorrow, oh darn.

First time making this, things I learned.
1) Go heavy on the brown sugar, double what you see in the one pic on each side.
2) Keep an eye on it, it can burn quick, labor intensive on that part.
3) A wire rack in the pan is must for all the drippings, as is a wire cooling rack to let the glaze set.
4) A little black pepper and cayenne goes a long way.
5) Everybody liked it best without the spicy heat, even I did and I'm a certified Chilehead.

I wonder if you using Turbinado (which is a light brown cane sugar) in place of regular brown sugar would slow down the burning since Turbinado is more resistant to burning?

No I wasn't using Turbinado.
It was only the very ends of the slices burning for whatever reasons.

Another tip
6) kitchen shears work best for trimming ends and cutting in strips in half.

The Other Money Shot. Not familiar with KAHR arms. Googled it.....Nice looking firearms!

I will, no doubt, make this bacon.

Originally Posted by crazynewts

The Other Money Shot. Not familiar with KAHR arms. Googled it.....Nice looking firearms!

I will, no doubt, make this bacon.

Thanks, it is a Kahr PM9 with Crimson Trace, my newest and favorite EDC.
It fits into almost any pocket, pants, vest/jacket and even shirt breast pockets.

Yes indeed, try this recipe, it is fan'freaking'tastic.
Make it with out the black pepper/cayenne and use milk chocolate instead of dark.
The dark overpowered the bacon a bit. Any type of nuts will work... Yummy!