Fatback Joe
Babbling Farker
At least that is what they called it on the DDD episode I watched recently. It sounded interesting so I thought I would give it a try. Of course there were no measurements given on the show, so I just took a swag based on how it looked as they were putting things together and figured I would tweak things from there if it seemed like anything messing with again.
Last butt of my freezer stash...
Cut up 1 lb of it and put it into a brine of sea salt, cure #1, white sugar, brown sugar and molasses.
Ran the rest of the butt through the grinder.
Kept 1 lb from the first grind back for the mixture and ran the rest of it through a smaller die.
Took 2 lbs of that for this project and bagged the rest for other uses. Gave the chunks 3 hours in the brine, then drained them and put the chunks with the 1 lb of coarse grind and 2 lbs of fine grind.
Added the following to the meat and gave it a mix.
2% Sea Salt
1% White Sugar
.25% Cure #1
.5% White Pepper
.5% Ginger
.4% Corriander
.4% Mustard Powder
.2% Mace
Gave that a spin until it looked like this........about 2 minutes.
Cased in a 3 7/8" collagen casing and let that chill overnight.
Next day was into the smoker @180 with cherry wood for the smoke until 150 IT
Into an ice bath to stop the cooking and back into the fridge over night.
Cracked it open last night to see what I had
The spices could use a little tweaking IMO, but my wife thought it was just about right as is. We both agreed that the texture was great and something worth doing again. All in all, pretty good outcome on this one.
Last butt of my freezer stash...
Cut up 1 lb of it and put it into a brine of sea salt, cure #1, white sugar, brown sugar and molasses.
Ran the rest of the butt through the grinder.
Kept 1 lb from the first grind back for the mixture and ran the rest of it through a smaller die.
Took 2 lbs of that for this project and bagged the rest for other uses. Gave the chunks 3 hours in the brine, then drained them and put the chunks with the 1 lb of coarse grind and 2 lbs of fine grind.
Added the following to the meat and gave it a mix.
2% Sea Salt
1% White Sugar
.25% Cure #1
.5% White Pepper
.5% Ginger
.4% Corriander
.4% Mustard Powder
.2% Mace
Gave that a spin until it looked like this........about 2 minutes.
Cased in a 3 7/8" collagen casing and let that chill overnight.
Next day was into the smoker @180 with cherry wood for the smoke until 150 IT
Into an ice bath to stop the cooking and back into the fridge over night.
Cracked it open last night to see what I had
The spices could use a little tweaking IMO, but my wife thought it was just about right as is. We both agreed that the texture was great and something worth doing again. All in all, pretty good outcome on this one.
