First of all, it takes about 2lb of meat to cook about a quart of hash. so you need to determine how much you want to cook. About 3 gal. is a good start. If you want less then cut down on the meat or increase if you want more. It seems to turn out better to cook around 20 gal.
This recipe will be for about 3 gal, and is very simple. It will produce some of the best bbq hash you have ever had.
20 lb beef or vinison which makes some very good hash.
10 lb pork (butts are great)
5 lb onions (choped)
1/3 lb salt pork (fat back)
1 cup mustard
1/3 cup worcestershire sause
crushed red pepper to tast
what you cook in and how you cook it makes a lot of difference. If you have cast iron you can't go wrong.
cut meat into about 2" chunks and put in pot and cover with water to about 3" above the meat. add the fat back and cook over med fire. if possible use wood (oak and hickory), if not gaswill do.
cook until meat starts to come apart and cook and stir and stir the more you stir the better your hash will form. This is not a quick process, it takes hours.
When your meat has cooked up very fine and you have removed all bones and other undisireables, add the onions and cook until the onions are almost gone. Add 2 sticks of real butter and the mustard and worcestershire, salt and pepper to tast. Let the hash simmer for about 1/2 hour, you must keep it stired.
This will produce some of the best hash you have ever had and if you haven't ever had it you are in for a big treat. Go light on the red pepper.
I have four cast iron pots, 6,10,12 and 15 gal. had a 20 and 35 gal but someone wanted them more than me and stole them. I have a friend that has a 100 gal and 4 80 gal. pots. People don't cook like they did some years back, cooking hash was an all day thing and involved a lot of friends and family and a good time and good food for all.
