Post by Ron Kulas on May 23, 2014 9:32:36 GMT -6
I ordered a 60 pound case of boneless pork picnic shoulders. (What the hell happened to meat prices?? What I used to buy at .88 cents a pound was $1.60 a pound ) anyway, I took 30 pounds of venison out of the freezer so I could make a 60 pound batch of breakfast sausage. Then I cut up a few of the pork shoulders into small pieces for grinding.
Then ground them together.
Our family likes the Hi Mountain brand of breakfast sausage seasoning so I got a few boxes. I mixed it with a quart of cold water and 4 tablesthingys of crushed red pepper flakes for some heat.
Then I grind it again through a smaller plate.
Then I convert the grinder into a stuffer and bulk pack it.
In order to continue pork-a-palooza, I saved 15 pounds of butts for the smoker tomorrow. It will spend the day in the new smoker.
[/QUOTE]
Since the trees have already budded out and I know some of the apple trees at the back of ourproperty need trimming, I killed two birds with one stone.
There is a soon-to-be Bacon palooza pictorial coming at some point and I plan to use apple wood so it will be ready when the time comes. This is more than enough for today.
Then all the butts get a rub down
Then into the new smoker for the day.
The half way point in smoking.
After 8 hours in the smoker, the pork butts were ready for pulling.
Add some beans, potato salad, a bun and a big frosty beverage and call it day.
Then ground them together.
Our family likes the Hi Mountain brand of breakfast sausage seasoning so I got a few boxes. I mixed it with a quart of cold water and 4 tablesthingys of crushed red pepper flakes for some heat.
Then I grind it again through a smaller plate.
Then I convert the grinder into a stuffer and bulk pack it.
In order to continue pork-a-palooza, I saved 15 pounds of butts for the smoker tomorrow. It will spend the day in the new smoker.
[/QUOTE]Since the trees have already budded out and I know some of the apple trees at the back of ourproperty need trimming, I killed two birds with one stone.
There is a soon-to-be Bacon palooza pictorial coming at some point and I plan to use apple wood so it will be ready when the time comes. This is more than enough for today.
Then all the butts get a rub down
Then into the new smoker for the day.
The half way point in smoking.
After 8 hours in the smoker, the pork butts were ready for pulling.
Add some beans, potato salad, a bun and a big frosty beverage and call it day.