ribs and sausage

Discussion in 'Pork' started by johnnyreb, Jul 13, 2008.

  1. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    did 2 racks of spares and some onion sausage today
    rubbed with jeffs rub and finished with jeffs sauce
     
  2. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Thise are looking real tasty! Mmmmmm ribs!
     
  3. desertlites

    desertlites Master of the Pit OTBS Member

    Dang those look great-good job. points
     
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    The really looks tasty. Nice smoke.
     
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Nice meat, Crazyhorse.
     
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Great looking grub - interesting sausage mix that sounds awesome!!!
     
  7. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    this is the one i use its ok but tastes like it needs something else try it and tell me what you think


    Onion Sausage

    10 lbs. pork butts (wt after boning)
    3 1/2 oz. salt
    1/2 oz. powdered dextrose
    2oz. finely chopped onion
    1 tbsp. coarse ground black pepper
    1 tbsp. ground marjoram
    1 pint ice water

    Grind butt meat through 3/8 plate and fat through 1/8 plate. Add all remaining ingredients and mix thoroughly. Stuff into 35 mm hog casings and refrigerate before use or freeze. This is obviously a fresh sausage recipe and should be handled accordingly.


    the way i do it is cut the meat into chunks and add seasoning then chill and grind
     

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