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.
I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.