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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-07-2014, 07:01 PM | #31 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Okay I'll do this as soon as I get some free time. Gonna be busy getting this 18.5" WSM up and running, seasoned etc..
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18.5" WSM and 22.5" OTG. |
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03-08-2014, 12:14 AM | #32 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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This is about the recipe I use as well. I typically make up about five pounds worth and then just wrap it all up in some saran wrap and butcher's paper.
I've been throwing the seasoning into some homemade pork stock to make sure it is better incorporated throughout the sausage. Thanks again for that tip, gtr.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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05-03-2014, 06:48 AM | #33 | |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Quote:
Hot Italian Sausage Seasoning for up to 30 pounds of pork butt (Note: see OP for the same recipe, but measured in teaspoons for smaller amount, if you want to try this out first. By the way if you don't have a digital scale with 1 gram accuracy, what's stopping you? They are only $12-15 on Amazon.com! They are such a useful time saving tool.) Okay, here's the recipe for the Hot Italian Sausage Seasoning for up to 30 pounds of pork butt–fits in a single 1 quart sized mason jar: 200 grams [7.05 oz] salt (any dry salt–e.g. kosher, table salt & pickling salt) 23 grams [.81 oz] garlic powder 9 grams [.32 oz] black peppercorns 94 grams [3.32 oz] paprika 90 grams [3.17 oz] fennel seed 38 grams [1.34 oz] crushed red pepper 48 grams [1.69 oz] of star anise (Grind what needs to be ground, combine in mixing bowl with whisk, then place in mason jar. Shake before each use.) [Technical Note: 502 grams of seasoning, which serves 13620 grams (30 pounds) of pork butt. 502/13620 = 3.7%.] So to use this seasoning: just weigh whatever amount of pork to be seasoned and times that value by 3.7% (.037), to get the weight of the seasoning to add. And as mentioned in the first post in this thread: “.. multiply the weight of the ground pork by 2.4% to get the number of grams of olive oil to add.” Note: this recipe is for non-enhanced, non-injected pork butt, such as IBP. (Adjust accordingly.) Where I purchase the spices affordably: Just say "NO" to McCormick! Aldi ($1 for the following) : paprika, garlic powder, crushed red pepper Local Asian market (large bags of these are cheap) : fennel seed, star anise Sam's Club: large container of Tone's black peppercorns Walmart: Morton Kosher Salt
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18.5" WSM and 22.5" OTG. Last edited by bbqgeekess; 05-03-2014 at 07:25 AM.. |
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05-03-2014, 06:53 AM | #34 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Sounds very good
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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