2 butts, 2 firsts

ironmanerik · Aug 21, 2014

First try at sausage, used my grandmothers recipe. Her recipe called for 10 tbl of salt I started with 2. Divided it in half then added cayenne to one half.

The other first is pork burnt ends, taking the IT to 160* then dice the butt into 1 inch chunks. Decided to make a broth with the bone from the sausage butt as the liquid for the burnt ends. Added bay leaves, a little rub, and some crushed red pepper as the broth was reducing.

pjtexas1 · Aug 21, 2014

Looks good so far. Post some pics of the diced butt when its done.

ironmanerik · Aug 21, 2014

Pulled the sausage at 170*. If I had bought the sausage they would be ok, but my first attempt and grandmas recipe they are.........ok, not great but the recipe will get tweaked and we'll see what happens. The butts IT is 138*.

mchar69 · Aug 21, 2014

Looks good, you should fry a sample of the raw sausage and
tweak it before you stuff...

chambersuac · Aug 21, 2014

The sausage looks good, i bet you'll get the recipe tweaked quickly. Nice job so far. Looking forward to,seeing the pork burnt ends...

ironmanerik · Aug 21, 2014

mchar69 said:
Looks good, you should fry a sample of the raw sausage and
tweak it before you stuff...

I did, just wanted to see what the lang would do to it.

IamMadMan · Aug 21, 2014

Great looking sausage stuffed and cooked..

Teamfour · Aug 21, 2014

Nice job on the sausage.

ironmanerik · Aug 21, 2014

butts @ 160*

and back in the smoke
the broth had some kick I guess the crushed red pepper turns on when you simmer it for a few hours

Schooly D · Aug 21, 2014

Sausage looks great for a first go.

I don't know what 2 tbs are as far as weight, but generally you should be aiming for around 2%, so for each kg you're doing about 20 grams of salt. Don't skimp on salt, it helps the proteins bind correctly.

And speaking of binding correctly, one of the most important things I learned when I first started making sausage was the "primary bind". Everything should be well incorporated/mixed, but you're reconfiguring the meat protein strands to allow the sausage to "set" when cooked. Otherwise, it can be dry and crumbly (i.e. disgusting).

I also add a little additional fat too - lots of today's pork is too lean (even shoulder)...

Happy stuffing! Look forward to more pics.

ironmanerik · Aug 21, 2014

'I also add a little additional fat too - lots of today's pork is too lean (even shoulder)"

can you buy fat or where do you get it?

ironmanerik · Aug 22, 2014

I was shooting for 10 pm, missed it. Pulled them off at 0030 2 1/2 hours later.

Pork burnt end Sammy on sour dough w/slaw

BigBobBQ · Aug 22, 2014

that looks like it turned out good.

Enrico Brandizzi · Aug 22, 2014

Those pork burnt end look awesome! Complimenti.

seaham358 · Aug 22, 2014

Awesome looking burnt ends. Sausage looks nice.

peeps · Aug 22, 2014

Them ends!!!! I need them in mah mouf!

The sausage looks good, too!

2 butts, 2 firsts

ironmanerik

is Blowin Smoke!

pjtexas1

somebody shut me the fark up.

ironmanerik

is Blowin Smoke!

mchar69

Quintessential Chatty Farker

chambersuac

somebody shut me the fark up.

ironmanerik

is Blowin Smoke!

IamMadMan

somebody shut me the fark up.

Teamfour

is One Chatty Farker

ironmanerik

is Blowin Smoke!

Schooly D

Knows what a fatty is.

ironmanerik

is Blowin Smoke!

ironmanerik

is Blowin Smoke!

BigBobBQ

Babbling Farker

Enrico Brandizzi

Babbling Farker

seaham358

Knows what a fatty is.

peeps

somebody shut me the fark up.

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