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I need some ideas/inspiration

post #1 of 8
Thread Starter 
A few weeks ago i found some chuck and pork butt on sale so i grabbed a big one of each. I had about 7lbs of pork and 6lbs of beef and figured i would make some 50/50 mix sausages. At the time salami was on my mind as i've had the LHP culture in the freezer for about 2 months already.

When it came time to use the meat i was totally uninspired and lazilly used some of the chuck for snack sticks and half the pork for a rainy day crock pot bbq recipe...I WILL NEVER USE AGAIN! Pork butt belongs in a smoker not a crock pot, but i had limited time, not many other options, and it was pouring rain out.

So now im sitting here staring at a bunch of meat and saying i really need to use this up. For some reason though, maybe the summer heat i just haven't had the energy to process and stuff any kind of sausage. It just seems like alot of work to make the same old stuff...again. Does anyone have any good ideas for something new i could try, preferably something smoked?
post #2 of 8
Could do shredded pork or beef enchiladas,tamales or tacos...
post #3 of 8
Nogoer , not sure if you've seen this site before .... lots to pick from ... as for inspiration ... sometimes ya just gotta put your head down and get at it icon_smile.gif ... try this link

post #4 of 8

Try Tamales

Smoke the meat you have left and use it to make fresh tamales. I just tried this for the first time last weeeknd with leftover brisket. Found a recipe on the food network website. They came out pretty good for a first try. Rolling the husks takes practice though. But we had fun doing it.

post #5 of 8
How about some smoked beef/pork jalapeno sausages? I've made the recipe found here
and it's pretty tasty.
post #6 of 8
smoke the chuck (150 degrees) in a pan to catch the drippings. Mix up a batch of McCormicks Au Ju. Thinly slice the chuck and make French Dip's. They are great done this way.
post #7 of 8
PDT_Armataz_01_37.gif Yes, Combination Fatties?? Grind them up and mix different combinations for fatties and taste test for "Scientific Purposes Only?" We have a duty to the science of Smoking also to test our theories and go where no-one else has gone. Git-Er-Done?? Happy Smoke Rings from Sedalia, MO.
post #8 of 8
Thread Starter 
i never thought of that! sounds delicious, but im outta time for that today. The chuck is in 2 peices about a lb per, how long would that take to smoke them up? Maybe do it during the week...would looove to have true smoked food during the week.
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