MNmeat: Sorry to be late sticking my oar in your pond. I’ve made a lot of different brats both as fresh sausage and as smoked. I get best results stuffing fresh pork casings. You do not need to mix the meat as long as when making summer sausage or snack sticks. Also, if you grind the lean meat and the fat through different grinder plates, using a slightly larger plate for the fat, then mix the fat and lean together it seems to give a better, pleasing appearance to the product. The fat contrasts with the darker color of the meat and gives your sausage a nice marbled look. Good luck.
Hey all, i am gonna be doing a smoked pulled pork for a 4th of July family get together. I bought the soluble Pa’s black bull, butter garlic seasoning, prime rib seasoning, and ultimate pork chop and roast rub. Keep in mind i cant have it spicy for the family members. So i was thinking first with the black bull of using chicken broth to make it injectable instead of water. Also for the rub using the butter garlic, or should i use the ultimate pork rub instead
twilliams I would think that broth or beer would work great with the Pa’s.
Perhaps you could try tying a piece of twine around the butt vertically and apply one rub to each side to try both at once? Like a half and half pizza!
twilliams The broth will work well as long as it is thin enough to not bother your injector. As for the seasoning, I would go with the ultimate pork rub as the butter garlic and Pa’s don’t seem like they will compliment each other as well, at least to me, I could be wrong though!