If you had 10lbs of bone-in shoulder....what would you make with it?

[mrsmoklestein]

I know this is an open ended question, but I have 10lbs of bone-in shoulder that I purchased two months ago sitting in the freezer because it was on sale at $0.99 a pound and I couldn't resist.

I've never made sausage before, but I can get ahold of everything I need from a neighbor who has a stuffer, grinder, etc.

So what would you make with it? I'm open to just about anything except brats as I live in Wisconsin and get plenty of high quality brats for dirt cheap the way it is, just wanna try something different.

Thanks for any suggestions

 

[6GRILLZNTN]

All sorts of stuff. Pulled Pork, Bacon, and like you said sausage. Curious to see what others chime in with.

 

[zwiller]

Had the same dilemma and went with char siu, breakfast sausage, and BBB.

 

[idahopz]

I'd probably make pulled pork as Al suggested (probably about half ), and the other half for sausage (sage is my favorite)

I like to make casing-less free-form sausage that I put into plastic freezer storage sacks with enough meat within to squash to an overall thickness of about half an inch. That allows me to freeze these thin packages stacked like pages in a book, and they thaw very quickly when I want to use them.

The pulled pork I usually vacuum seal because I typically store it much longer than the sausage, and it is irregular in shape so freezer burn might be an issue. I've never had any freezer burn packing the sausage into the "book pages" because it is so easy to purge all the air when packaging.

 

[SonnyE]

I think Pulled Pork (easy), or Buckboard Bacon (harder).

Or you could give it to me, and problem solved.

 

[ksblazer]

Another vote for pulled pork

 

[desertlites]

I do have one in the freezer, it will become tamales in about a week. last one gave me plenty of Buckboard and the one before that Hatch green chili breakfast sausage. you have so many choices, good luck with whatever you decide on.

 

[mrsmoklestein]

I certainly like the idea of the BBB so far, every instructional I've looked at they are dealing with boneless though. I assume I want to debone before brining and smoking correct?

That hatch breakfast sausage sounds amazing though.

 

[Gettin' Basted]

Summer sausage is one of my winter favorites

 

[banderson7474]

My vote is chopped pork. Same process as pulled but pull when IT is around 175. I like the texture better and doesn't take as long.

 

[nkpal624]

I would personally make pulled pork and try to use the leftovers and extras to make other things like sandwiches, quesadillas, mac and cheese, etc.

Nick

 

[djsmokesupreme]

If you go with pulled pork, you can portion it vacuseal it and freeze it. It will stay delicious for at least 6 months. Pop a package into boiling water for about 10 minutes whenever you want a pulled pork sando or some carnitas. If you don't sauce it before you freeze it, it's great for throwing into a pot of black beans or a bunch of collards instead of a ham hock.

 

[geo315]

I would have to separate it into three portions. One for Brats, one for Kielbasa and one for Breakfast sausage. That should hold me for a while.

 

[gmc2003]

It would depend on what else I had sitting in the freezer. Come January I'll be dipping my toes into sausage making, and since I already have plenty of PP in the freezer then I would use it for sausage. If I didn't have a good supply of PP on hand then I would be restocking the PP. Since I do kielbasa is first on my list.

Chris

 

[disco]

It isn't hard to debone for BBB. However, all the other suggestions are great too!

 

[TomKnollRFV]

I gotta say, I'm voting Buckboard Bacon. Namely because it was frozen for so long, if there's any freezer burn, a bit of trimming won't matter; already gotta debone for buckboard.

Now..did you say WI? ;)

Feel free to shoot me a message, trying to set up a meeting for us WI! We got some competition over in Michigan!

 

[chef jimmyj]

The fat cap and 2" of meat directly under it is the only portion I make BBB out of. The rest I alternate between Mex Chorizo, Breakfast Sausage and Kielbasa, our favorite...JJ

This recipe makes Kielbasa identical to that we bought in the Polish deli, in NJ, growing up.

https://www.smokingmeatforums.com/threads/kielbasa-start-to-finish-for-chef-jimmy.129813/

 

[SonnyE]

Good time to practice deboning. Use a sharp deboning or fishing knife, take your time, KEEP your FINGERS OUT of The area, go slow.
After it is deboned (not too hard to do) you can split it for BBB.
Study it for a minute and imagine BACON. Then you will split it right.

 

[chopsaw]

You say " bone in shoulder " I think picnic , and that would be ham for me .
If it's a Butt , fat cap side BBB , split the rest between breakfast and polish .

 

[russmn]

Make a ton of pulled pork enchiladas!! My favorite