Pepper Jelly on Pork?

[midwest_kc]

I've been thinking about trying pepper jelly on some of my pork this winter while trying new things. I know some teams use them with success, so my question is, do you mix it in with your sauce? Just use it as a MM glaze? Any tips for how to use this stuff? Thanks!

 

[gtr]

I don't compete, but I've been cutting Blues Hog with habanero jelly for MOINKs for a while now and I just used that same glaze on some spares last weekend and it was fanfarkingtastic. Definitely worth a shot IMO - at least from a backyarder's perspective.

 

[midwest_kc]

What ratios do you use? I'm going to play around with it, but I wouldn't mind a starting point.

 

[Rich Parker]

Put the pineapple habanero right over top of the butt when done. Yummy!

Craig has mentioned before that some teams inject with it.

 

[midwest_kc]

Yeah, I remember hearing Chad Ward say on his show that he uses it, but can't remember how or what episode it was on.

 

[gtr]

What ratios do you use? I'm going to play around with it, but I wouldn't mind a starting point.

I don't really measure. I just put some BH in a pot, heat it a little, and add the jelly until it seems right.

 

[Jorge]

Yes I like to mix it in with sauce. The pectin helps it spread evenly. The flavor ism 't bad either.

 

[K-Train]

I've both mixed and used it alone. Loved both ways. Just try and see what you like.

 

[Rich Parker]

Remember when adding it your sauce a little goes a long ways if you use one of the habanero ones.