Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat
From a poor given smoke schedule from a different company resulted in alot of fatout to finished cooked product. Great garlic flavor with a peppery bite. Moisture is great!! 75% venison 25% pork fat. Finer grind than expected so next time i will just coarse grind.
Anyone else get anxiety when processing or smoking. You want everything to go smooth and perfect but yet run into snags in the process? Cant find this or cant find that, other family members in your way, didnt have what you needed that you thought you did, smoking schedule going faster or slower than what you had planned, doesnt taste like you expected, here is a big one, cooking for a wedding, graduation, or other public party? Will you get it done on time? Will they like it or is it too salty? The stress we put on ourselves are endless
So just wanted to give a review of a test i did. 2 pork butts of same producer. 1st one had injected pa’s black bull with water( i wanted to use chicken stock but forgot) with kansas city competition rub. The 2nd was injected with another soluble seadoning with 50/50 apple juice and water with a honey rub. Used cherry wood chips for smoking to 155° IT then wrapped in foil to finish out to 202° IT. I spritzed them both with apple juice. Once at the 2.5 hour mark and once right at time of wrap. Although both were phenomenally outstanding my coworkers chose the Pa’s Black Bull slightly ahead. That is what i will be using for the wedding that i am catering. Thanks all for the input and advice, greatly appreciated
Jonathon i seen your video of recommendation of 6.2 0z. of seasoning to 2 quarts water. I used 6.0 oz to 1.5 quartz. Seemed like alot to me for 1 pork butt but ran with it. Injected it all in the butt, however it didnt hold it all as i poured alot of liquid out that seeped back out of the butt in the pan i had it resting in.
bcompton53 what meat are you using? I do 12.5lb and 25lb batches by hand and dont have fat out issues. Yes a mixer would make it easier (i think) maybe not the clean up afterwards. I do 50% venison to 50% ground pork which leaves it 80/20 worst case scenario and turns out great in my opinion and so far haven’t had a complaint from anyone else
Ok meat family im hear again to ask your advice. Im smoking pork butts for pulled pork sandwiches for a wedding in august. 160 guests. I am wondering how many pork butts are needed. Im guessing 1/4lb per sandwich and probably 2 sandwiches per guest. Thoughts/advice?