Meatgistics: Excalibur Guest Appearance, BBQ Pork Shoulder, Meat Hacks
Meatgistics: Excalibur Guest Appearance, BBQ Pork Shoulder, Meat Hacks at WALTONSINC.COM
Watch Meatgistics EP11: Excalibur Guest Appearance, BBQ Pork Shoulder, Meat Hacks at WALTONSINC.COM
In This Episode
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For our new item this week, we have the Excalibur Bleu Cheese and Apple Summer Sausage or Snack Stick Seasoning. The flavor profile in this seasoning is absolutely unbelievably awesome! Be sure and check it out, and use the coupon code MEATGISTICS28 at waltonsinc.com to receive 15% off until November 28th, 2016. Also, try it out with our new Bleu Cheese High Temp Cheese!
For our Product Spotlight, we are focusing on our Excalibur Smokehouse BBQ Rub & Seasoning. Which also leads right into our recipe for the day which is a smoked pork shoulder, using the Excalibur Smokehouse BBQ Rub, and making pulled pork.
For a great way to prepare pulled pork and smoke pork shoulder, follow these quick and easy steps.
- Smother the pork shoulder in mustard. Don’t worry about imparting a mustard flavor to the meat. Mustard will not leave a flavor once you’ve smoked the pork shoulder, and it will really just help us cake on a lot of seasoning and create a bark on the outside of the meat and really seal in the juices for a tastier final product.
- Liberally coat the pork shoulder with Excalibur’s Smokehouse BBQ Rub. We typically use 1 entire seasoning shaker per pork shoulder. Try not to rub and smear the seasoning into the mustard, but just press it on into the mustard and meat.
- Foil tent or wrap the meat and place in the fridge for 12 to 24 hours to allow the flavor to start to penetrate the meat and prepare the outside layer for creating a bark once we smoke it.
- Smoking time! Hold the smokehouse temp at 250 degrees for 8 hours with the meat unwrapped, and place the meat fat side down.
- Start a mop sauce from apple cider vinegar and brown sugar. 3 cups apple cider vinegar and 1 cup of brown sugar.
- After the first 2 hours, you should begin to create a bark and you may begin adding mop sauce and repeat once per hour.
- After 8 hours at 250 degrees, flip the meat fat side up, and cover the pork shoulder. We will then begin to render that fat and let it seep through the whole shoulder imparting the seasoning and fat flavor throughout the meat.
- Bring temperature up to 275 degrees (maybe 300) and cook for an additional 2 hours.
- Pull meat off the smokehouse after 10-12 total hours of cook time and the internal temp has reached 195 degrees.
- To make homemade BBQ Sauce, use a drip pan during smoking to collect the excess fat and mop sauce. Add additional Smokehouse BBQ Seasoning to thicken and create a fantastic homemade sauce.
- Let the meat sit for 30 minutes and re-absorb any juices, then pull the pork, and eat!
Finally, for our Meat Hack today, we are taking a look at using COLD water. Tap water is 56-60 degrees and simply not cold enough to use straight from the tap and put in your brine or seasoning blend when meat is meant to stay as close to 32 degrees as possible during processing. So, instead, put your water in the fridge to chill and cool it down before processing so the water is cooled down and it lets the chlorine in the tap water evaporate and thus you do not add that chlorine to your product.
@Austin Thanks for asking about the internal temp. All smokers and bbqs are a little different but the internal temp of the finished product is very important.
@jonathon Nitrate is not something you want to use if it is fried, FDA banned it from bacon
Sounds and looks great. Will be saving this one.
I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
Thanks im just doing it for home hobby
@loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
What really are you going for?
@tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.
Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.