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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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02-15-2007, 11:46 AM
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#1 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Frozen hunks of meat
When I ordered the last hog, I had the butcher leave a couple of pieces whole and fresh. One is a 16 pound ham and the other is a 14 pound hunk of shoulder. Im thinking of grindin one up into 1 & 3 pound tubes for fatties for the summer smokes. Which would be best to grind and what would be a good spice to use. Im thinking the Maple spice form P.S. Seasoning
120-B Maple Flavor Pork Sausage SKU: 20289 Sweet and delicious with maple flavor right in your sausage. Enough seasonings for a 25 lb batch. What should I do |
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02-15-2007, 11:52 AM
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#2 |
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somebody shut me the fark up.
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I'd grind the shoulder and look into ordering the Hi Mountain buckboard bacon kit for the ham.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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02-15-2007, 02:39 PM
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#3 | |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Quote:
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02-15-2007, 03:06 PM
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#4 |
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somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I like using the slicer to make the pieces uniform.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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02-15-2007, 03:22 PM
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#5 | |
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is one Smokin' Farker
Join Date: 10-21-06
Location: Odessa WEST TEXAS
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Quote:
Agreed, I would think the shoulder would be better ground for sausage...... And that buckboard bacon kit is good stuff maynard......
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[B]John,[/B] [B][B]Texas Legend -Ok, At least I used to own it !![/B][/B] [B][B]SmokeMaster [/B] [/B][B]Lyfe Tyme off set trailer[/B] [B]55 gal drum/Texas Hibachi [/B] [B]55 gal drum/ offset smoker[/B] [B][I][U]Jesus Loves Barbecue[/U][/I][/B] |
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