COOKED PIGLET RECIPES

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PIGLETS IN THE BLANKET RECIPE - PILLSBURY.COM



Piglets in the Blanket Recipe - Pillsbury.com image

Hot dog! Here's a mini version of a prize-winning porker!

Provided by Pillsbury Kitchens

Total Time 25 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 3

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
24 fully cooked cocktail wieners
Ketchup or purchased sweet and sour sauce

Steps:

  • Heat oven to 375°F. Grease cookie sheet. Unroll dough; separate into 8 triangles. Cut each triangle into 3 smaller triangles.
  • Place 1 wiener on shortest side of each triangle; roll up to opposite point. Place, point side down, on greased cookie sheet.
  • Bake at 375°F. for 11 to 15 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve with ketchup.

Nutrition Facts : Calories 230 , CarbohydrateContent 19 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 4 g, ServingSize 1/8 of Recipe, SodiumContent 830 mg, SugarContent 5 g

HOW TO MAKE CANADIAN BACON AT HOME | NORTHWEST EDIBLE LIFE



How To Make Canadian Bacon At Home | Northwest Edible Life image

Provided by Erica

Number Of Ingredients 11

1 gallon water
6.4 oz salt (This is 1-1/4 cups of the Diamond Crystal brand Kosher salt I use)
40 grams / 3 tablespoons pink salt (6.25% sodium nitrite curing salt)
1/2 cup maple syrup
1/2 cup sugar
8 garlic cloves, peeled and rough chopped
4 fresh or dried bay leaves
1 tbsp dried thyme, or a generous handful of fresh thyme
1 tbsp whole black peppercorn
Juice of 2 lemons
1, 8-to-10 pound pork loin

Steps:

  • Combine all the brine ingredients in a large, non-reactive pot. Stirring occasionally, heat the brine over medium heat until the salt and sugar are fully dissolved. Let the brine cool, then pop it in the fridge to chill.
  • While your brine is chilling, trim the pork loin of any excess fat and slice in half to form two, 4-to-5 pound cylinders. Put each piece of pork loin in a heavy duty, gallon-size freezer bag. Divide the brine and the aromatics evenly between the bags, squeeze out excess air and seal the bags well.
  • Brine the pork in the the refrigerator for 3 to 4 days, flipping the pork periodically to ensure an even brine.
  • Rinse and dry the pork, then allow to dry to form a pellicle.
  • Hot smoke the pork at 200 degrees until the internal temperature of the pork reaches 150 degrees.

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UNK the , . of and in " a to was is ) ( for as on by he with 's that at from his it an were are which this also be has or : had first one their its new after but who not they have – ; her she ' two been other when …
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