I've been wanting to do some full spares . Went 2 weeks ago and they were out ( GFS ) . Went last Thursday . They had some .
Price changed my mind . 3 Pack .
Ended up with a pack of pork cushion . It was actually down in price .
Check you pack date and sell by ,
Figured I would cure them up for ham and do some smoked sausage for the fourth .
Opened up , 5 hunks . This comes from around the picnic . Makes good sausage and great ham
using Dave's phosphate injection .
Trimmed the junk off , and all the tag pieces .
Shaped them up a bit .
Injected 4 of the five and bagged up for 14 days in
the fridge .
Clean trim and one whole hunk cubed up for sausage .
Trash .
Grinds up pretty lean . Remembered I had some fat I saved
from a couple butts .
So I added that in .
At this point , I got to thinking . I knew I was going to do some
andouille , but had an idea I wanted to try .
I ended up with 7 pounds of grind . ( Hams were 8 )
So I used 4 pounds for andouille .
Stuffed . I like that air between the horn and the casings .
I do that on purpose . The meat paste seals the inside ,
and the air around the horn lifts the casings off the tube .
One bad spot is from me backing off the pressure .
Held over night , then dried under a fan the next morning .
2 hour dry cycle in the smoker at 120 .
Bump heat to 130 and start smoke .
130 for 3 hours . Then ramps up to 145 for 30 minutes
Then ramps to 165 .
Pulled at an IT of 120 .
Going for a swim . 145 for 1 hour .
I don't bag these . You lose some color ,
but it comes back . Post SV resting on the counter .
Love the taste of these , but the texture makes it .
This comes out really good . Great flavor from that mix .
OK . I used the other 3 pounds of grind to try something I've been wanting to do for awhile .
I weighed it out and mixed up the phosphate injection from
daveomak
.
I added the injection liquid into the grind and mixed it up 'til sticky .
No other adds . You can see the color of the veg stock .
Rinsed out some cloth bags and stuffed it up .
Left them stuffed at room temp for 4 hours ( or so )
Then hung in the smoker at 130 to dry the outside .
Started smoke when dry . Used beech pellets .
Set the auber to ramp up . Just let it do it's thing .
I started these late . IT reached 150 around 10:30 pm .
Shut the smoker off and went to bed .
Woke up and 3 am . Brought them in the house .
Just rested on the counter until morning .
Love those bags .
Had to have a slice when I got up .
Hoping it taste as good as the hams do .
It's Veg stock
STPP
sugar
salt
cure
Great texture . Pretty mild on flavor , but hasn't even been in the fridge yet .
* After being in the fridge for 2 nights , it really developed some nice flavor .
Some taste of ham , some bologna . Hard to stop eating it .
That's it for now . I'll have to update the injected ones in a couple weeks .
Pretty good yield for $37.00 .
Thanks for looking .
Price changed my mind . 3 Pack .
Ended up with a pack of pork cushion . It was actually down in price .
Check you pack date and sell by ,
Figured I would cure them up for ham and do some smoked sausage for the fourth .
Opened up , 5 hunks . This comes from around the picnic . Makes good sausage and great ham
using Dave's phosphate injection .
Trimmed the junk off , and all the tag pieces .
Shaped them up a bit .
Injected 4 of the five and bagged up for 14 days in
the fridge .
Clean trim and one whole hunk cubed up for sausage .
Trash .
Grinds up pretty lean . Remembered I had some fat I saved
from a couple butts .
So I added that in .
At this point , I got to thinking . I knew I was going to do some
andouille , but had an idea I wanted to try .
I ended up with 7 pounds of grind . ( Hams were 8 )
So I used 4 pounds for andouille .
Stuffed . I like that air between the horn and the casings .
I do that on purpose . The meat paste seals the inside ,
and the air around the horn lifts the casings off the tube .
One bad spot is from me backing off the pressure .
Held over night , then dried under a fan the next morning .
2 hour dry cycle in the smoker at 120 .
Bump heat to 130 and start smoke .
130 for 3 hours . Then ramps up to 145 for 30 minutes
Then ramps to 165 .
Pulled at an IT of 120 .
Going for a swim . 145 for 1 hour .
I don't bag these . You lose some color ,
but it comes back . Post SV resting on the counter .
Love the taste of these , but the texture makes it .
This comes out really good . Great flavor from that mix .
OK . I used the other 3 pounds of grind to try something I've been wanting to do for awhile .
I weighed it out and mixed up the phosphate injection from
daveomak
.I added the injection liquid into the grind and mixed it up 'til sticky .
No other adds . You can see the color of the veg stock .
Rinsed out some cloth bags and stuffed it up .
Left them stuffed at room temp for 4 hours ( or so )
Then hung in the smoker at 130 to dry the outside .
Started smoke when dry . Used beech pellets .
Set the auber to ramp up . Just let it do it's thing .
I started these late . IT reached 150 around 10:30 pm .
Shut the smoker off and went to bed .
Woke up and 3 am . Brought them in the house .
Just rested on the counter until morning .
Love those bags .
Had to have a slice when I got up .
Hoping it taste as good as the hams do .
It's Veg stock
STPP
sugar
salt
cure
Great texture . Pretty mild on flavor , but hasn't even been in the fridge yet .
* After being in the fridge for 2 nights , it really developed some nice flavor .
Some taste of ham , some bologna . Hard to stop eating it .
That's it for now . I'll have to update the injected ones in a couple weeks .
Pretty good yield for $37.00 .
Thanks for looking .
