Sean "Puffy" Coals
is one Smokin' Farker
- Joined
- Mar 29, 2010
- Location
- Buffalo, NY
So, when I buy ribs I pretty much always get the big packs of 2-3 full slabs because they're the cheapest. I get them home and immediately cut them into St. Louis cuts, pull the membranes off, pack in Food Saver bags and freeze.
What do I do with the rest?
I get as much meat off the bones as possible, cube it up and freeze it in a giant Food Saver bag to make SAUSAGE!!!!
I have no idea how much this bag weighs because I don't own a scale. So I'm gonna go see if I can find a scale so i can get my seasoning amounts correct.
Last time I made sausage, I tried to make a traditional BBQ Smokehouse sausage and an "italian" sausage with no fennel because my wife doesn't like it. The italian came out pretty good, but the BBQ was under-seasoned.
This time I want to try something different. I found this all pork Andouille recipe:
Ground pork 1.0 lb
Salt (Diamond Crystal) 0.4 tbsp
Cayenne 0.03 tsp
Sage 0.05 tsp
Ground cloves 0.05 tsp
Mace 0.05 tsp
Ground Allspice 0.05 tsp
Ground Bayleaf 0.05 tsp
Ground back pepper 0.2 tbsp
Thyme 0.1 tbsp
Garlic 1.0 clove
Anyone got any other suggestions?
What do I do with the rest?
I get as much meat off the bones as possible, cube it up and freeze it in a giant Food Saver bag to make SAUSAGE!!!!
I have no idea how much this bag weighs because I don't own a scale. So I'm gonna go see if I can find a scale so i can get my seasoning amounts correct.
Last time I made sausage, I tried to make a traditional BBQ Smokehouse sausage and an "italian" sausage with no fennel because my wife doesn't like it. The italian came out pretty good, but the BBQ was under-seasoned.
This time I want to try something different. I found this all pork Andouille recipe:
Ground pork 1.0 lb
Salt (Diamond Crystal) 0.4 tbsp
Cayenne 0.03 tsp
Sage 0.05 tsp
Ground cloves 0.05 tsp
Mace 0.05 tsp
Ground Allspice 0.05 tsp
Ground Bayleaf 0.05 tsp
Ground back pepper 0.2 tbsp
Thyme 0.1 tbsp
Garlic 1.0 clove
Anyone got any other suggestions?