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Pig Peckers(w/pics)
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Jeff T
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PostPosted: Mon Apr 09 07 12:35 am    Post subject: Pig Peckers(w/pics) Reply with quote

As most good foods go someone probably already thought of it but.....
Found a recipe on the internet the other day and as you know everything is better smoked or grilled. Wink
The original recipe said to pop them in the oven for an hour at 350. I was cooking a chicken and had them in for about 1 1/2 hours at 250.
These are bacon wrapped sausage links rolled in brown sugar and they had to have a clever name so "Pig Peckers" are now the rage.
Atomic Buffalo Turds, Fatties, Pig Candy & "Pig Peckers"
What next?
Any way they are pretty dang good smoked so give them a try if you havent already.




Last edited by Jeff T on Sat Apr 21 07 11:01 pm; edited 1 time in total
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mutha chicken bbq
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PostPosted: Mon Apr 09 07 8:00 am    Post subject: Reply with quote

That's too funny! Wish I had thught of it! Cool
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backyardpigs
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PostPosted: Thu Apr 19 07 10:54 pm    Post subject: Reply with quote

Can someone give the recipe for fatties and Pig candy?
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allsmokenofire
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PostPosted: Fri Apr 20 07 1:00 am    Post subject: Reply with quote

backyardpigs wrote:
Can someone give the recipe for fatties and Pig candy?


My favorite "fattie" is Owen's Maple Flavored sausage coated w/ my pork rub, and smoked at 250ish for about 2 hrs until internal temp of 160*. Either slice it and put 'em on biscuits, or crumble 'em on a hot tortilla w/ a lil salsa...great comp. breakfast. My wife's favorite fattie is me. Wink

Pig candy is just your favorite bacon(I like the thick-cut pepper bacon they sell at Reasor's) dusted with brown sugar and smoked at 250 ish until crisp and carmelized.

I must mention neither of these treats has the approval of the American Heart Association. Shocked
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backyardpigs
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PostPosted: Fri Apr 20 07 3:11 am    Post subject: Reply with quote

I like the Jimmy Dean's Maple sausage. Reasors is about the only place i can find it around T town. I guess I just never knew the appropriate smoke ring name for it Very Happy
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roaster
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PostPosted: Sat Apr 21 07 8:48 am    Post subject: Reply with quote

What size sausage are you using. like a brekfast link sausage or like a hotdog size sausage?


Roaster
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allsmokenofire
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PostPosted: Sat Apr 21 07 11:36 am    Post subject: Reply with quote

roaster wrote:
What size sausage are you using. like a brekfast link sausage or like a hotdog size sausage?


Roaster

A 1 lb. chub of breakfast sausage. Just peel the plastic off, roll it in rub, and set 'er on the smoker for a couple hrs.
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roxy
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PostPosted: Sat Apr 21 07 2:42 pm    Post subject: Reply with quote

I think Jeffy was using those finger sized sausages that ya get in the freezer section..
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roaster
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PostPosted: Sat Apr 21 07 7:40 pm    Post subject: Reply with quote

Thanks will have to try them
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Jeff T
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PostPosted: Sat Apr 21 07 8:47 pm    Post subject: Reply with quote

roxy wrote:
I think Jeffy was using those finger sized sausages that ya get in the freezer section..


For the recipe yes just those regular breakfast links.

Try them fellas...... they are like pig candy & fatties mixed together.
Today i`m trying them with a dry rub.
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allsmokenofire
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PostPosted: Sat Apr 21 07 8:50 pm    Post subject: Reply with quote

roxy wrote:
I think Jeffy was using those finger sized sausages that ya get in the freezer section..


Yep....my bad, I didn't realize which post Roaster was asking the question about. Cool
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Jeff T
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PostPosted: Sat Apr 21 07 9:10 pm    Post subject: Reply with quote

So K
I`m still not sure eather. Rolling Eyes Very Happy
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Jeff T
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PostPosted: Sat Apr 21 07 11:06 pm    Post subject: Reply with quote

Here is some PP`s rubbed..... Shocked Very Happy
Maybe we should rename these treats, getting kinda sick/funny huh?
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roaster
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PostPosted: Sun Apr 22 07 9:03 am    Post subject: Reply with quote

going to use breakfast link sausage for the pig p's
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Jeff T
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PostPosted: Sun Apr 22 07 12:37 pm    Post subject: Reply with quote

Yeah roaster....
toss on some fatties(rubbed/bulk 1 lb sausage) and make some biscuits and gravy out of said fatties and smoke up a dozen pig p`s and ya got ya one fine breakfast to keep ya goin all day. Wink
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Porky



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PostPosted: Tue May 08 07 3:09 am    Post subject: Reply with quote

backyardpigs wrote:
Can someone give the recipe for fatties and Pig candy?


Pig Candy is real easy. Get some thick sliced bacon and lay it out on a rack , sprinkle with brown sugar and a little rub/cayenne or what ever you fancy. Place it in your cooker and when it looks done take it out and enjoy. Remember it is bacon and has lots of fat. Should take about 30 mins or so at 250/300
Fatties are a sausage of any kind out of the casing and sprinkled withe rub and then cooked till internal of 150/160. Or you can faltten out the sausage and stuff it with onions jalapenos cheddar smoked gouda mozzarel pepperoni. Real just use your imagination and make combos of anything and then roll em up put in fridge to set the meat for about an hour. Put in your cooker and cook till internal of 150/160, should be about 1 hr or so at 250-300 degrees. Have fun.

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PostPosted: Mon Jun 11 07 8:16 pm    Post subject: Reply with quote

I did a 140# Hog Roast this weekend and made some Pig Peckers for the crowd. WOW.....they were fantastic (the comments from the crowd were also a hoot)

Definitely a keeper recipe for future Hog Roast entertainment!
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Jeff T
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PostPosted: Thu Jun 14 07 9:38 am    Post subject: Reply with quote

Cool ... glad it worked out for ya Carbomb.
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CapeCoralDave



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PostPosted: Fri Jun 15 07 7:19 am    Post subject: These are good Reply with quote

After my ABTs didn't turn out, I tried these. Jeff, thanks for sharing the recipe as these turned out great -- Delicious as a matter of fact.
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SmokinJo
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PostPosted: Tue Aug 07 07 4:27 am    Post subject: Reply with quote

I used to make something simliar, but they were called spicy wrapped chicken. It involved cutting chunks of chicken and wrapping them in bacon and rubbing them with 3 parts brown sugar and 1 part chili powder. They were always a favorite. I'll have to try these PP's though. They sound just as good.
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