80 lbs Pork Butt Finished - 4 diff Sausages & snack sticks *Tons of Pics
- Thread starter thoseguys26
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I don't have a mod to even the heat and it was pretty even besides a couple hot spots but I would just move sticks / sausages around a bit if I noticed some looking more done then others. Next time I'll do a better job on measuring out the sticks to perfectly fit my racks.
I will be adding a tile to the heat element to help the heat distribution. I found filling the four racks with jerky is an easy way to find your hot spots.
The fat is delicious.. melts in your mouth.
Still trying to see if I understand this right….. What you have in that bin is a fresh ham covered in a lot of salt, Right??? And the weight is to squeeze all of the “juices” out of it???? and squeeze as much salt into it as it can stand....Right??? What about curing salt? how long does this process take, time wise? And temperature? How do you judge that? Better yet, is there a book that you would recommend about this process…maybe that would give me better in-site and not be such a bother to you…..ShoneyBoyProsciutto is being pressed and I guess I can't lift weights for a little bit :) It's a legitimate excuse!
Up for adoption: 55 year old male, with wife and two kids. All love sausage and dried meats.....
Lol.......
But seriously, if you're considering adoption.. ...
Lol.......
But seriously, if you're considering adoption.. ...
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Featured A couple thick strips please!
