Homemade Sausage Making

It was time for a family favorite. Pulled Ham. Took a few pics along the way.

Cured a 8lb Boston Butt with bone removed. Without going into a ton of detail,here are some pics.

Here we go.Getting started.


After about 5hours at 225 with hickory smoke. Ready to wrap and finish.


Cooked about 8 hours total. Removed from smoker when internal temp hit 205.
Ready to pull.


Pure heaven.



Hope you enjoyed the pics.

We thrive on the details. The pictures are pretty but not very nourishing.

I cured the meat with Tender Quick this go round.

8lb Boston Butt with Bone removed.

8 TBSP TQ
8 TBSP Brown Sugar
10% or .8 lb water

I rubbed 4 TBSP TQ and 8TBSP brown sugar on butt. Mixed 4 TBSP TQ with 10%/.8lb by weight of water and injected in to butt. Placed butt in plastic container and stuck in fridge. Turned butt once daily. After 3 days i re injected some of the brine into butt. Let the meat rest in container for a total of 7 days. After 7 days i rinsed meat and soaked in clean water for 2 hours. Dried and placed meat back in clean container to rest in fridge for 24 hours. Smoked with Hickory till internal temp was 205 then pulled.

Thank you.

Wow! It looks terrific MetalMan!
Would you like Ross and I to come over to your house and give you some more opinions? What kind of sausages have you made? Any photos?

Best Wishes,
Chuckwagon

Now there's another great idea that I didn't think of

Pulled ham.....WOW! That looks delicious, nice job

This stuff is great. been making it for a long time now. The kids LOVE it. Kinda fond of it my self

I posted some hotdog pics on here a few weeks back. Made lots of sausages over the years but always happy to learn something new. I already seen some good ideas on this site i plan to try in the future.