Pork Butt At Kroger

[Oceantoad]

Hahahaha. What you did was fine and safe though. It may have just been a little more work and use of materials (vac bags) but hey it offered max flexibility.

If the goal was nothing but sausage I would not have cut into strips.
If the goal was to have max flexibility of strips or sausage, then I would have done the same as you. To me the bags and time are worth the cost if I want strips/steaks/chops on a whim, which I often do hahaha.

Now that you've done it you can gauge how you will treat all that meat. You can freeze whole pork butts for about how much sausage you think you will make and then cut up and vac seal the rest for how much strip grilling/cooking you will be doing :)

I make cured pork franks almost every year and 99% of the time I grill them like a fresh sausage instead of smoke them. I don't mind that they are cured and grilled because they taste amazing like that AND I can do that quickly. Then in that 1% of the time I just lay them on the smoker rack and smoke em. Max flexibility :D

I once heard it said that "Happiness in life means having options".
It didn't sound right to me but after thinking on it and exploring it for a while I came to agree with it 100%. It just seemed too simple to be true but I found it to be true.
So having the flexibility and options to do what you want = greater happiness :D

tallbm, Would you mind if I get a copy of that cured pork franks? Sounds good! Thank you.

 

[tallbm]

tallbm, Would you mind if I get a copy of that cured pork franks? Sounds good! Thank you.

Sure thing!
Here's a little background. I've tried about 4 different frank recipes I found online and none of them come close to beating the LEM's Backwoods Cured Pork Frank seasoning. Yep the store bought seasoning... out of this world good! The LEM Fresh Brat seasoning makes the best Brats I've ever had as well!

The key to nailing these every time was converting the seasoning from t/tbl spoons to grams so it scaled well. The volume measurement with the spoons would lead to too salty or too bland sometimes so I did the work to weight it out and tweak to get to these notes.

Also there are other notes in there too so feel free to enjoy them all, I'll highlight the franks notes :)

Seasoning	Seasoning in gm per pound of sausage	Meat	Notes
Cure #1 per pound of sausage	1.133	Sausage	This should be standard for each cured sausage made. 5.665 for 5 pounds of sausage
LEM's Fresh Brat	27.3	Sausage
LEM's Cured Frank	14	Sausage
LEM's Jalapeno bacon cure	3% of bacon weight	Bacon	Pork belly slab
LEM's Venison bacon cure	3% of bacon weight	Bacon	Pork belly slab
Owens German Bologna Seasoning	6gm Seasoning, 8gm Owne's Maple Cure (Included), 4.5gm NDFM (which is not included in seasonings)	Sausage	1oz water per pound to blend with seasonings, maple cure, & binder, 6gm seasoning per pound, 8gm Maple Cure per pound, 4.5gm NDFM per pound

 

[Oceantoad]

You da Man tallbm!! Thanks.

 

[tallbm]

You da Man tallbm!! Thanks.

I do what I can :D