Dem Bones

[thirdeye]

For now, in my neck of the woods ...... pork shoulder butts are $1.80/lb. Small batch sausage was underway the last two days and I always save the bones, smoke 'em a few hours, and then make smoky pork broth. Season, low-n-slo, done. Cool, freeze & vacuum seal for later on.

 

[TNJAKE]

Yep that'll do the trick. Where the heck you get a golden corral tray from? Lol

 

[bauchjw]

Pork is really cheap here in Virginia too, I just picked up four butts to restock. I’ve only saved hambones, I’ve never saved the blade. Will definitely try that!

 

[SmokinEdge]

Yep that'll do the trick. Where the heck you get a golden corral tray from? Lol

Put it under your arm and walk out. Lol

 

[thirdeye]

Yep that'll do the trick. Where the heck you get a golden corral tray from? Lol

Jake, you have a keen eye for detail. Eight or ten years ago a Gxxx Cxxx opened up and had an norovirus outbreak. They pulled the plug. The trays are the good Camtray (Cambro) models, and at the auction good deals were everywhere.

 

[indaswamp]

Nice. I saved 83 pork blade bones in 2020 form all the sausages and from deer processing day. I don't smoke them though. I pull them out once a year and make stock for boudin in my 50 gallon crawfish boil pot. I dry the bones, then make charcoal with them to add to the garden...lot of phosphorus and calcium for my tomatoes!! Plus the benefits from the char.....

 

[DRKsmoking]

and then make smoky pork broth

That sounds real nice , and using everything , thats great thinking and flavorful

I dry the bones, then make charcoal with them to add to the garden...lot of phosphorus and calcium for my tomatoes!! Plus the benefits from the char.....

Now that is a no waste kind of processing, good on you. ( only a 50 gal crawfish boil pot , must be for small crowds ,lol)

David

 

[thirdeye]

That sounds real nice , and using everything , thats great thinking and flavorful

I use this broth in green chili, a variety of stews, reduction juice for some Mexican meats and as a base for my pork injection: For 8 pork butts: 36 ounces of pork broth + 24 ounces of Coca-Cola = 60 ounces total. (This amounts to 7.5 ounces per pork butt

 

[DRKsmoking]

36 ounces of pork broth + 24 ounces of Coca-Cola = 60 ounces total

So you make the injection from the bones broth plus 24 oz of Coca cola to make 60 oz of injection for 8 butts
is the cola for flavor or to work on the pork some way ??

David

 

[normanaj]

We have a place up here that makes fresh pasta. If you bring them broth/drippings they'll infuse it into the pasta. Pasta made with Pork butt drippings is insane.

 

[thirdeye]

We have a place up here that makes fresh pasta. If you bring them broth/drippings they'll infuse it into the pasta. Pasta made with Pork butt drippings is insane.

How does the infusion process take place? We make noodles, ravioli, and potstickers (Chinese dumplings) and this sounds good.

 

[thirdeye]

So you make the injection from the bones broth plus 24 oz of Coca cola to make 60 oz of injection for 8 butts
is the cola for flavor or to work on the pork some way ??

David

When I use smoked broth in my injection (3 parts chilled broth to 2 parts CocaCola), the Coke is adding sweetness. And I try to buy single bottles of the Mexican Coke as it is made with cane sugar. I have heard the carbonation, or the Coke itself might act as a tenderizer, but I'm usually shooting the butts 5 or 6 hours before smoking so that might not be the case. Apple juice or Apple/White Grape juice works too, but the Coke flavor sort of disappears. For many years Coca-Cola was the number one liquid used when spraying pulled pork, and when reheating barbecue or for thinning a BBQ sauce. It sounds goofy, but it works great, and NO aftertaste.

Option 2 for making smoked pork broth is smoking blade bones (and/or a family pack of neck bones), and for larger quantities I generally do a pressure finish in my 21 quart canner.

An added bonus is the delicious meat that is now fall-off-the-bone.

 

[DRKsmoking]

When I use smoked broth in my injection (3 parts chilled broth to 2 parts CocaCola), the Coke is adding sweetness. And I try to buy single bottles of the Mexican Coke as it is made with cane sugar. I have heard the carbonation, or the Coke itself might act as a tenderizer, but I'm usually shooting the butts 5 or 6 hours before smoking so that might not be the case. Apple juice or Apple/White Grape juice works too, but the Coke flavor sort of disappears. For many years Coca-Cola was the number one liquid used when spraying pulled pork, and when reheating barbecue or for thinning a BBQ sauce. It sounds goofy, but it works great, and NO aftertaste.

Option 2 for making smoked pork broth is smoking blade bones (and/or a family pack of neck bones), and for larger quantities I generally do a pressure finish in my 21 quart canner.
View attachment 519777
An added bonus is the delicious meat that is now fall-off-the-bone.
View attachment 519778

That's quite interesting about the pop, I will have to read some more on this , Thanks

I have heard and tried clear pop ( 7-up, sprite ) in with my turkey pans while cooking in the oven. Add to the pan with the broth
and wrap tight, try not to open too often. They ( who ever they are ) says it makes it juicy , maybe from the carbonation.
Like I said I tried but not sure if it helped or not. Maybe just not opening so often was the trick

David

 

[thirdeye]

That's quite interesting about the pop, I will have to read some more on this , Thanks

I have heard and tried clear pop ( 7-up, sprite ) in with my turkey pans while cooking in the oven. Add to the pan with the broth
and wrap tight, try not to open too often. They ( who ever they are ) says it makes it juicy , maybe from the carbonation.
Like I said I tried but not sure if it helped or not. Maybe just not opening so often was the trick

David

A mixture of ginger ale and apple juice is recommended by the maker of Oakridge Game Changer brine and Injection.

 

[Brokenhandle]

When I read the title my mind went in a totally different direction! !

Ryan