Picked up a case of bone in pork shoulders from Heritage Sausages in Gslesville WI today. There were 10 butts total, 2 per package vacuum sealed. 90# case. Nice looking meat.
Injected with cure and dry rubbed with cure all 10 tonight. Smoking them Monday February 17th.
I’ll smoke for 8 to 10 hours. Just cold smoke. They’ll still need to be cooked. That can be done at a later date.
20200207_191222.jpg
20200207_182239.jpg
Why are you doubling the 10 hour effort?
Why are you doubling the 10 hour effort?
Not sure of your question? If your asking why I’m not cooking and bringing up to temp in the smoker, it’s just how I do it. Once cooked it tends to fall apart and not hold together as nice. Some of these will be given away and they can cook them themselves.
Nice! I buy all my smoker meat by the case from a local food service company. Butts, ribs, briskets etc. Every now and again they will call me with a special deal. Someone turns down a order or a misorder something like that. I just bought four cases of pork butts a couple months ago at 63 cents a pound. Couldn’t beat that. Most goes to pulled pork that gets vac sealed into 3lb bags that I sell or give away and some get cut into pork steaks.
When our local HyVee stores run ads for butts at $.99/pound I generally pick up 4 or 5 10 plus pounders for the freezer. When I cut these up to make sausage I cut a couple nice pork steaks off the bone-free ends and vacuum pack them for the freezer. Ma loves pork steak and its excellent on the grill.
Tom, you have a meat band saw too? 
Carp, what don’t you have?? 
Pork shoulders are out of brine tonight resting on racks. 36° in my garage. They’ll hit the smoker tomorrow morning.
20200216_182239.jpg
Tom, you have a meat band saw too?
Carp, what don’t you have??
awe Denny he did say off the bone free end??????? 
<div class=”d4p-bbt-quote-title”>Denny O wrote:</div>
Tom, you have a meat band saw too?
awe Denny he did say off the bone free end???????
He called Tom a Carp as well! 
<div class=”d4p-bbt-quote-title”>glenn57 wrote:</div>
<div class=”d4p-bbt-quote-title”>Denny O wrote:</div>
Tom, you have a meat band saw too?
awe Denny he did say off the bone free end???????
He called Tom a Carp as well!
Denny is from IOWA ya know and look at the time stamp on the post. Even normal Iowegeans are enjoying shuteye at that hour. Or passed out. Right Benny….er, Denny.
Denny is from IOWA ya know and look at the time stamp on the post. Even normal Iowegeans are enjoying shuteye at that hour. Or passed out. Right Benny….er, Denny.
riverruns what the cure consist of? are you hamming them?
when i do runs of pork butt and briskets that i’m throwign in the freezer i cook until they are done and then slice into portions and vac seal and freeze. preparing them for a meal is as easy as putting the freezer back in a pot of water that is around 200 degrees for about 10-20 minutes depending upon thickness.
Well in Bennys defence,
He is an Iowegian 
Carp =s a more family version of Crap 
Iowagians work on less sleep and are more productive because of it than their sleepy eyed can’t get their pork butts out of bed neighbors up Nort. 
Volley your serve! 
And besides I wouldn’t be surprised if Tom didn’t have a meat band saw with all the toys that he has. Yes I read it was a boneless. Sheeze, y’all think ole Benny needs glasses or sumt’in.
riverruns what the cure consist of? are you hamming them?
The cure I got from MPI. Cure # is G20334. When you ask if I’m hamming them, I’ll take one out at a later date and cook it. We’ll eat left overs and I’ll vacuum seal what we won’t eat for future use.
I plan to mix 1 will regular pulled pork for a family event as well. Should be good?
when i do runs of pork butt and briskets that i’m throwign in the freezer i cook until they are done and then slice into portions and vac seal and freeze. preparing them for a meal is as easy as putting the freezer back in a pot of water that is around 200 degrees for about 10-20 minutes depending upon thickness.
Put them in the smoker this morning at 530. Took them out at 6 this evening.
Kept smoke to them all day with vents open. Last hour or so I gave it heat and closed all vents, just to get the fat to melt a little and get it to tighten up a little. Also gives it the color faster. Cold smoke all day was 70° cabinet temp.
These should be good.
20200217_180709-1.jpg
20200217_180709.jpg
Well in Bennys defence,
He is an Iowegian
Carp =s a more family version of Crap
Iowagians work on less sleep and are more productive because of it than their sleepy eyed can’t get their pork butts out of bed neighbors up Nort.
Volley your serve!
And besides I wouldn’t be surprised if Tom didn’t have a meat band saw with all the toys that he has. Yes I read it was a boneless. Sheeze, y’all think ole Benny needs glasses or sumt’in.
You must be logged in to reply to this topic.
