Pork De Boning

Discussion in 'Sausage' started by nepas, Mar 11, 2012.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got some sausage to do next week. Got a double pack (18 lb) of pork butt de boned.

    Here is 15 lbs. Got a 2 lbs and a 1.5 lb chunk in there for some BBB
    [​IMG]


    Cubed, rinsed.
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    In bags for a week in the freezer.
    [​IMG]

    BBL
     
  2. java

    java Smoking Fanatic

    what kind of sauage are we making?
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Ummmm dont know yet, not got that far   [​IMG]
     
  4. java

    java Smoking Fanatic

    gotta let me know so i can follow this.

    i just started making sausage and cant get enough of it.

    quite an addiction im falling into!
     
  5. slownlow

    slownlow Smoking Fanatic

    Great start.  I've got my seat for the show. [​IMG][​IMG]
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I'm leaning towards this recipe.

    Smoked Country Sausage

    3 lbs pork butt

    2 lbs GB (80/20)

    1/4 cup dry milk

    1 Tbs + 1 tsp Kosher salt

    1 tsp cure 1

    1 Tbs paprika

    1 Tbs white sugar

    2 tsp mustard seed

    2 tsp white pepper

    1/4 tsp Ascorbic acid (careful here) You can find this where the Ball cans are in the stores, Called fruit fresh.

    1/2 cup water (add more if mix is to dry)

    hog or sheep casings

    Grind the pork thru a medium plate then the fine plate. Grind the beef (if in chunks) thru the medium plate 1 time.

    Mix the cure with 2 Tbs cold water and set aside. Mix the remainder of the dry with the water. Add the cure to the meat and mix for 1 min then add the seasoned water to the meat mix.

    You have had the casings cleaned and soaking.....Right?

    Stuff the casings and poke out any air pockets, Twist in 3-4" links

    This recipe starts the smoke at 150 for 2 hours. Bring the heat up after the 2 hours to 170. You need an IT of 160 in the links

    If you want you can hot water these after the 2 hour smoke time. Bring water to 180-190 and you still want the IT of 160. On either way you go when sausage IT is reached place the links in cold water to stop the raising of the IT in the links.
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Going to make some country smokies.

    Poke and GB in the bowl all ground, In the fridge for a bit.  Have the casings soaking.
    [​IMG]


    Got the ingredients ready.
    [​IMG]

    BBL
     
  8. Great...keeping an eye on this one cause I want to try it sometime.
     
  9. kadoka

    kadoka Smoke Blower

    I follow you so much Rick I'am starting to see that penquin in my dreams!!!
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    [​IMG]

    My wife collects penguins. I been trying to get her to retire this think but she just gives me the look. [​IMG]    One these days its going to fall off the counter....OOOPS
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got the pork/gb all seasoned mixed and stuffed.

    [​IMG]


    How bouts a twist link. Had a couple cuts in the casings, Oh well no worries.
    [​IMG]

    Heading for the fridge uncovered, smoke tomorrow.
    [​IMG]
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Have the country smokies hanging now. Using my AMZNPS with maple.

    [​IMG]
     
  13. frosty

    frosty Master of the Pit

    Outstanding work!  You are the master once again, PERFECTION!
     
  14. sam3

    sam3 Smoking Fanatic

    I need to work on my linking skills. [​IMG]

    Looks great Rick.
     
  15. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great job Rick

    What's "Ascorbic Acid" do in your sausage recipe?

    Todd
     
  16. Looks good Rick. Is that going to be something you grill later like a kielbasa sort of? Or will it be ready to eat like a summer sausage?
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Its more like a ring bologna but in link style.
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Todd

    Like ECA but its starts to work right away. ECA starts to break down and work at 130*
     
  19. I gotta see how these turn out. Looking good!
     
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Have the country smokies done now. Yeah were some white spots where they were touching, no biggie cuz i aint selling em.

    [​IMG]

    [​IMG]

    Since this was the 1st time doing this recipe i had to look and taste. Cut the dinky one up.

    Very close to a smoked Keilbasa.

    [​IMG]

    Next time on this recipe i will increase the mustard seed, 1/4 tsp more ascorbic acid and 1 Tbs paprika. Also i wont stuff these in hog casings, they will go in ring bologna casings.
     

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