Porkapalooza 2.0!!!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

indaswamp

Epic Pitmaster
Original poster
Staff member
Moderator
OTBS Member
Apr 27, 2017
15,350
13,902
South Louisiana-Yes, it is HOT
Can't pass up $0.88/# pork butts! I'm gonna knock some more stuff of the list I am getting low on. Brats, Calabrian Fresh Sausage, probably more tasso, and some salami....

Guess what is on deck for tomorrow? Here is the teaser....
IMG_20240409_220336.jpg
 
Was going to start on salami tonight, but realized I did not have enough pistachios. Seems I always do this and buy 1 pack (8oz.) thinking it is enough. I am making a note on the recipe to buy two packs for next time! LOL! So....sliced 12# of 1/2" thick steaks for more Tasso. Got that on salt and cure....
IMG_20240410_200450.jpg


Inda fridge for 5-6 days. Will overhaul a couple times to evenly distribute the salts....

That left me with 22# of trim and fat caps for Brats. Perfect! that's 10kilos. Cut up into strips for the grinder, in the freezer to chill for first grind thru 8mm plate....
 
Also got the pepper sauce made for the Sweet Calabrian Italian Sausage.

4 red Bell peppers coarse chop inda pot with a little olive oil and pinch of salt.
IMG_20240410_155739.jpg


Used 4-5 Calabrian pepper Left over from making the Nduja...
IMG_20240410_160135.jpg


Added those inda Pot...
IMG_20240410_161041.jpg


Simmered for about 20 minutes, then shut the heat off and cover for 20 minutes. Let the pepper soften, then buzz with the immersion blender into a paste.
 
At 88 cents I would buy a container ship of them!
I can't fit that much in my freezers!!! LOL!!!! But I have bought 210# of pork in the last week........

I got screwed up here for pork butts, just paid $10 per pound. Damn........
Oof.....man, that hurts.....no idea where you are at, but that is a steep price for pork. Hell pastured berkshire...the good stuff...is not that high here!!!
 
Brats...

Second grind thru 4.5mm plate...
IMG_20240411_144622.jpg


The cream, eggs and milk powder whisked together with the blender...
IMG_20240411_150145.jpg


Seasoning...
IMG_20240411_150148.jpg

IMG_20240411_150221.jpg


Time to mix for protein extraction...
IMG_20240411_151220.jpg


Stuffed and linked...
IMG_20240411_152854.jpg


Ended up with around 25# of Brats. Should be good there for a while.
 
  • Like
Reactions: frankie007
Pistachio and Lemon Salami...

Roasted the pistachios in the oven; 350*F for 7 minutes...
IMG_20240411_190822.jpg


The lean ready to chill in the freezer...pork butt and loin...

IMG_20240411_215121.jpg


Ready to mix...
IMG_20240412_020230.jpg


Stuffed inda fermentation can....
IMG_20240412_210257.jpg
 
Had 27.5# trim and fat from making the Pistachio and Lemon salami. Made some fresh Calabrian Italian sausage. Put that in the freezer to chill down, then ground through 6mm plate...
IMG_20240413_092212.jpg


This is roughly 30-35% fat...fresh Italian usually runs a little higher in fat content.

Seasoning and phosphates....
IMG_20240413_092348.jpg


Pepper paste....
IMG_20240413_092500.jpg


Stuffed....Had 3 coils each about the same size....~10# each.....
IMG_20240413_095119.jpg


Links....
IMG_20240413_100147.jpg


Ended up with right around 30# of Calabrian Italian Fresh sausage. YUM! I love this stuff!!
 
  • Like
Reactions: 02ebz06
Forgot to post this....the pH of the pistachio and lemon after 36hrs. fermentation @70*F...my target was 5.25 so perfect...
IMG_20240413_113906.jpg


I used 1.6g sugars per kilogram.
 
Where in South LA? I have family in Livingston Parish, we make a trip down every year to get sausage and seafood. After seeing what you have made up, I could always swing by and take home some of your leftovers!
 
  • Haha
Reactions: indaswamp
Round 2 of tasso inda smokehouse now...
IMG_20240417_180319.jpg


The dark brown sugar makes the white smoke because the sugar is wet. But the smoke is sweet and not bitter.....
IMG_20240417_180324.jpg

This is the last of the pork I bought for round 2, but I bought 80# more!!! LOL!!!! Today is the last day of the sale. I'm going to trim the fat caps off 4 butts and make a big run of boudin. Gonna put two inda smokehouse this weekend, and two butts will be added to the big run of smoke sasuage I will be doing really soon. This will be the smoke sausage we put off and did not do during our big deer processing day. All in I have bought 230# of Boston butts in the last 2 weeks.
 
  • Like
Reactions: 02ebz06
I drove up to the butcher shop today to pick up some fresh pork liver. Got Boudin on tap for tomorrow. Gonna simmer that in the 15gal. jambalaya pot while doing yard work. Hope to get my tomatoes in the ground. Also, brought some of the Berkshire Coppa di Parma to the guys at butcher shop. They liked it...a lot.....
Will take some pics. of the boudin for you guys...
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky