Homemade Sausage Making

I'll be smoking a pork butt tomorrow and will try to post some pictures. It's been curing for aobut 4.5 days and I just took it out, rinsed it, did a test fry and its great!! I tied it up with butcher's twine to get a better shape and will smoke it in my cinder block smoker with hickory.

Sounds good atcnick what time do we eat? Looking forward to the pics. Good luck.

Can't wait to hear how she turns out. I did a butt last fall. While the taste was really good, I was disappointed with how fatty it was. I should have known, but never having done a butt before...how would you know?

Well it turned out GREAT!!! Better than I expected. I smoked it at 150-175F, had a few spikes up to 225-250. Smoked for 5 hours, 20 minutes to an internal temp of 120F. So its still basically raw. Going to be frying it up for breakfast.

I let it sit in the fridge for a few hours to cool off after the smoke and then tonight sliced a few pieces and fried it. I didnt have to add any oil to the pan. This will be great with scrambled eggs in the morning. Had nice smokiness to it, not overpowering. Smelled like bacon cooking in the house. Man, you guys have got to try this. It's called Buckboard Bacon. Basically a cured pork butt, smoked. Here are some pictures:

Man am I hungry now. Nice going my friend.

You are officially addicted I'd say.

I must say your smoker is working well and you did a great job of that pork butt I can almost smell it from here.

Here's a quick video of the smoke and finished bacon:

http://www.youtube.com/watch?v=6eWY_cVjbWc

Hey Nick,
Maaaaavelous! I checked out your video and I see you've got a couple of helpers too. Did you inject the meat with a needle? That's a pretty thick cut for just 5 days. Did it penetrate to the middle without using a needle? I can just imagine cracked black pepper rubbed all over the slices and cooked up with hash browns and scrambled eggs eh? What's next in the smoker?
Best wishes, Chuckwagon
P.S. Have you ever tried rattlesnake?

Chuckwagon, you should inject with 5 days curing. Here is a link to the table, which we use to calculate curing process. If you like it I can post English version.
http://www.wedlinydomowe.pl/roboczy/tab ... owania.htm

Your smoked pork butt looks good and a nice job of tying it. I've never smoked anything that thick but I made bacon with a side of pork I dry cured it for 11 days.

I injected and brined it. I've got two more butts curing right now with different recipes. I'll probably smoke them on wed.

Well I smoked the other two butts yesterday. One turned out good the other not too good. Just didnt like the flavor. Smoked them both to 155*F internal so we can eat it without further cooking. Had a few big temp spikes too. Here's a picture:

Hi Nick,
I'm glad to see you using a brining needle. Rytek Kutas insisted on it for cuts of any size at all. He was also very adament about the temperature being not below 38 degrees F. and not above 40 degrees F. while it was in the brine. He recommended 10% (by weight) being pumped into the meat. I chuckle every time I see one of his recipes because he made his brine strong enough to float a Colt pistol!

Siara has kindly offered to post the brining table he uses, in English. He wrote:

If you like it I can post English version.
http://www.wedlinydomowe....apeklowania.htm

How about posting the English version Siara. I'm sure everyone here would appreciate it. Thank you for your kind offer.

Best Wishes All You Great Sausage Makers!
Chuckwagon

Chuckwagon wrote:How about posting the English version Siara. I'm sure everyone here would appreciate it. Thank you for your kind offer.

Sure,

Just need a day or 2, stay tuned.

Try this for an English version: http://translate.google.com/translate?j ... tm&act=url

Hopefully it works. Still in metric though.

translate.google.com is a cool little site.