Homemade Sausage Making

I had a hankerin' for some good smoked pork this past weekend so I grabbed two pork shoulders from the freezer (about 11 pounds worth); thawed them overnight, slathered them in yellow mustard and gave them a generous coating with this rub:

My RUB
This makes a good-sized batch

2 oz cayenne pepper
8 oz chili powder
4 oz garlic powder
4 oz onion powder
8 oz Spanish paprika
3 oz cumin
4 oz kosher salt
16 oz brown sugar
4 oz black pepper

Broke out the bag of Kingsford as I was going to use my ol' reliable Weber WSM for this long smoke. I anticipated it would take about 12-18 hours for the desired temp (190°) to be reached.


For the wood, I added 3-4 large chunks of apple wood and a few smaller pieces of hickory.
Got the two pork roasts in and got smoke rolling...


The temps were very consistent (225-250°). I had to add a few more briquettes about 2:00 am (about 12 hours into the smoke) as the temps dipped down a bit. 16 hours later, my Maverick went off (at precisely 6:00 am!); took the pork out of the smoker, wrapped them in saran & foil, and placed them in a insulated container for a few hours.

Few hours later, the pork was pulled. Great bark, nice smoke ring, moist & flavorful. The rub added a nice ZING!

Pulled pork sandwiches with homemade sauce & freshly-made coleslaw! Good eats that were well worth the wait!

Kevin

That looks and sounds real tasty, Kevin. It's Noon here and all I can find to eat is sauerkraut! I need to make some sausages or something!

Jim

Looks delicious!
Nice pics.
What camera do you use?

Bob, I use my wife's camera. It's a Sony DSC-h50 I bought for her about 5 or 6 years ago. It's a great little camera that takes some real nice shots, and darn near idiot-proof.



Kevin

NorCal Kid wrote:.......darn near idiot-proof.

That's the kind of camera I need! LOL

Kevin
That pulled pork looks awsome bud! Man you have me thinking now, maybe this weekend!!

That pulled Pork looks awesome!

.......cooked soft and tender and pull it apart with a fork. I will try this recipe next time I do some again.

Nice job AGAIN Kevin! What barbecue sauce are you using? Inquiring minds (like El Duck) want to know .

Best Wishes,
Chuckwagon

Here's the sauce I use on pork. Nothing fancy. Easy to make, without any exotic ingredients. It's starts out a bit sweet-which I like on smoked meats-but has a nice 'afterburn.' The molasses really adds a nice depth and richness to the sauce, and helps balance out the heat from the chile, cayenne & ginger. All 3 boys & my wife really liked it.

BBQ Sauce for Pork

1-1/2 cups Ketchup- use your favorite
1/3 cup White Vinegar
2 Tbs Basic yellow Mustard
2 Tbs Worcestershire Sauce
1/2 small Onion, Minced- Use fresh or dried
1/2 cup Dark Brown Sugar
2 Tbs Molasses
4 tsps Honey
1 Tbs Chili Powder
1/2 tsp Garlic Salt
1/2 tsp Black Pepper
1/2 tsp Ground Ginger
1/8 tsp Cayenne Pepper*
* more if you like heat

Combine all ingredients and add 1/2 cup water. Slowly bring to a boil over medium heat. Reduce heat to slow boil or simmer and cook 30 minutes or until thickens. Keep stirring! Sauce should eventually get a nice, dark reddish-brown color and thicken up nicely to coat the spoon.

Kevin

Verrrry nice! Thanks for sharing.

Best Wishes,
Chuckwagon