Butts on sale

[chopsaw]

Pork butts on sale couple weeks ago . $1.19 a lb. Little more than I like to spend , but good still a good price . Bought to do some sausage , but also injected part for ham .

All the seasonings are from Sausage maker . Mid-west bratwurst , hot pork sausage , sweet Italian and Polska kielbasa .

Also , I finally used up all the home pack casings and bought some from SM . I went middle road with 29 mm to 32 mm . What a difference . Not only better but way easier , and less time .
Kielbasa coiled and waiting for smoker .
About 7 lbs.

One length stuffed what you see above , was just enough . Perfect !

All the bratwurst got linked . Hot pork into bags , and split the Italian .

Added cheddar and jalapenos out of the garden
to half of the brats .

Hung and smoked the polish . Yes this smoker gets used alot .

Pulled at 152 . Came out good .


I had injected the ham when I deboned everything and let it cure for 12 days .
Veggie stock / phosphate injection .
Hung it to dry late last Saturday night for an hour. Loaded the tube with oak pellets , apple chips , hickory pellets .

Put the tube in the mailbox , set the smoker to 120 and went to bed .
Woke up to this .

Took the internal temp to 150 and held it there for an hour .
Makes the best ham .
Not bad for around a $45.00 investment in the meat .
Chop.

 

[gmc2003]

Not a bad investment at all. That looks freak'in fantastic.

Point for sure.

Chris

 

[cal1956]

never done ham like that tell us more

 

[Geebs]

All of that looks awesome!

 

[Kyle E]

I'm curious. The pork goes in the casing before you smoke it. Aren't you just smoking the casing at that point? Does the casing have a meshed structure that allows the smoke to get through to the meat? Or, possibly, do you puncture the casing with a fork or something to allow the smoke to get to the meat? I do this with potatoes when I put them on the smoker as smoked potato is simply awesome. Also, can you provide details on the machine you're using to stuff the casings? I'm thinking I would like to get one.

 

[dcecil]

Pretty cool, that’s gonna turn out awesome

 

[browneyesvictim]

Way to go Chop! I cant decide which I want a bite of first!
But that ham!!!! Definitely listening intently to your opinion and experiences with the phosphate injection. Is that a boneless ham you cut from butt?
Great thread! lOVE!

 

[SmokinAl]

You have been a busy boy!
Everything looks fantastic!
Very nicely done!!!
Al

 

[chopsaw]

I should have mentioned that I added phosphates to all the sausage . Makes a notable difference in moisture and texture . Takes the breakfast sausage to the next level .
I also put sodium erythorbate in the polish . Helps break down the cure and emulsify .

Not a bad investment at all. That looks freak'in fantastic.

Thanks Chris , long trial and error . I think I got it figured out for the most part .

All of that looks awesome!

Geebs , I appreciate the comment .

 

[chopsaw]

Pretty cool, that’s gonna turn out awesome

Been eatin on it already ,,, Had a polish sausage , ham and egg sandwich for breakfast !

Definitely listening intently to your opinion and experiences with the phosphate injection. Is that a boneless ham you cut from butt?

Yes on the ham . Used the fat cap in the sausage , boned , then rolled and netted the ham .
Dave got me hooked on it . Got to shout out , cause he helped me learn it .
For the sausage I mixed the phosphate in the liquid first , then added to the meat mix .
I really like the stpp , just don't use to much .

 

[cal1956]

i have 100 lbs of Boston butts in the freezer would like to try doing the ham . where do i find step by step instructions ?

 

[chopsaw]

You have been a busy boy!
Everything looks fantastic!
Very nicely done!!!
Al

Thanks Al .
I applied some knowledge from wood working .
Fill the bill of materials
Do your set ups
mill the pieces
Assemble
Drink .

 

[chopsaw]

never done ham like that tell us more

Cal I sent you a pm with the links .

 

[chopsaw]

I'm curious. The pork goes in the casing before you smoke it. Aren't you just smoking the casing at that point? Does the casing have a meshed structure that allows the smoke to get through to the meat? Or, possibly, do you puncture the casing with a fork or something to allow the smoke to get to the meat? I do this with potatoes when I put them on the smoker as smoked potato is simply awesome. Also, can you provide details on the machine you're using to stuff the casings? I'm thinking I would like to get one.

Natural hog casings . I prick the casings , but just to get air out . The casings let the smoke thru .
That's a 5lb LEM vertical stuffer .

 

[browneyesvictim]

I keep coming back to this thread to look at your pictures. Man it all looks great!

I cant wait to use the phosphates in my next ham like that. (sausage too!)
https://www.smokingmeatforums.com/threads/tg-day-boneless-butt-ham.270129/

 

[zwiller]

LIKE; All looks great! Gotta ask since you obviously know what you're doing. How long does a typical batch of sausage take for you?

I owe DaveOmak for phosphates too, in addition to his % based injection method.

 

[chopsaw]

LIKE; All looks great! Gotta ask since you obviously know what you're doing. How long does a typical batch of sausage take for you?

I owe DaveOmak for phosphates too, in addition to his % based injection method.

Zwiller , thanks for that comment . Choked down alot of sub-parr along the way .
I'm glad you asked that . I know it should be a short answer , here is the answer I have . Took less time to do this batch ( with great results ) than it used to take to do 5lbs ( that was ok ) .
I've turned it into a system .
I buy the butts , then into a fridge over night . I have a dedicated fridge I keep at 36 degrees .
Next morning I start off cold . I do one at a time . I look at the clock . I allow myself a set time of 10 minutes to bone and cut into strips strip . Then back in fridge . When they are all prepped , I clean up the boards and counter .
Set up to grind . Again , one at a time then back to fridge . Get the next one . Watching time . 5lbs takes me about 5 minutes to grind . Cut to the right size the strips feed themselves . Reduces friction / heat .
All ground , clean up everything from that step . Done for the day .
Next morning , one at a time again and staying with 10 minutes out of fridge , I season and mix .
Got casings out first and rinsed ( mine are all ready stored soaking )
Clean up .
Set up stuffer and stuff or bag .
Bagged go back in fridge , links air dry for a bit .
Clean up .
The in between clean up is a must . You start each phase fresh and clean . Small mess each time .
I have enough bowls for each weight plus one extra . When I grind I leap frog bowls always having an empty to grind into .
So the short answer is I'm guessing that batch took me about 7 hours hours total . 40 lbs or so .

 

[chopsaw]

I keep coming back to this thread to look at your pictures. Man it all looks great!

Glad you liked it ! You're next .

 

[SmokinVOLfan]

Holy hell man this looks fantastic. Points for sure on the whole process! I hope to have the knowledge one day to do all of this!

Like being in college again going to have to pound out a bunch of natty lights and study up!

 

[motocrash]

Yessir Chop! Everything looks great.
I too am doing the daveomak "Okanogan Oink" on my next ham;)