They had pork sirloin roasts on sale the other day so I figured its time to make some lunch meat.
Boned the roasts then cubed the meat and dumped in my curin bucket
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2371.jpg)
Mixed up a simple cure of Morton Sugar cure and brown sugar
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2370.jpg)
Mixed in the cure
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2372.jpg)
The bones
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/000_0026.jpg)
In the bucket too.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2373.jpg)
After 12 hr in the fridge rinse the meat, pat dry and spread out on pan lined with plastic wrap then in the freezer till firm
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2389.jpg)
When firm, grind
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2390.jpg)
Spread out in the tote and back in the freezer for a bit and grind again.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2391.jpg)
Spread, freeze, grind again.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2392.jpg)
Some honey, water and soy protine concentrate for a binder.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2393.jpg)
Mixed that in
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2399.jpg)
Then added some cheese
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2400.jpg)
Mix again
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2401.jpg)
Stuffed and hung at room temp till the smoker warmed up, forgot to get a shot of stuffin them.
In the smoker with no smoke for an hr with the smoker set at 110 F then rolled 3 hr Hickory and bumped the temp up 10 deg every hr till the temp reached 170 F and kept it there till the IT was 150 F. Then an ice water bath till the IT was 100 F. Hung to drip dry and bloom.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2406.jpg)
In the fridge overnight.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2403.jpg)
Remember dem bones?
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2404.jpg)
The next day ready to slice
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2408.jpg)
Oooooooooo Baby!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2407.jpg)
The little guy
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2411.jpg)
All sliced
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2409.jpg)
Packaged in 1 lb packs
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2410.jpg)
Gooood stuff!
The bones are goin to make a killer pork base for some green chili stew.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2412.jpg)
Hog Dang! Dem looks good!
WOW!!
Dang Curt, that looks great!
You cured the bones? Interesting...
Hmmm! Well OU812 you have hit on something their friend! Ham and cheese are two flavors everybody loves. Why didn't I think of that? I definitely will try this one. I do eat a lot more sandwiches then I should. But if I prepared my own would definitively be better for me. If you wouldn't mind sharing I would love your recipe. Either way I will try it. Thank you for posting. And the photos were great also.
WOW!! Curt, you've done it again!
AWESOME!!!
VERY NICE!!!
Very nice!!
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Quote from: squirtthecat on February 08, 2012, 11:25:56 AM
You cured the bones? Interesting...
I cured the meat that was on the bones,,,,,,,,,,,even tho there was very little. ;D
Quote from: viper125 on February 08, 2012, 11:51:11 AM
Hmmm! Well OU812 you have hit on something their friend! Ham and cheese are two flavors everybody loves. Why didn't I think of that? I definitely will try this one. I do eat a lot more sandwiches then I should. But if I prepared my own would definitively be better for me. If you wouldn't mind sharing I would love your recipe. Either way I will try it. Thank you for posting. And the photos were great also.
I'll dig up my notes and post tonight.
Looks great!
how long was the total smoke/cook time?
-Kevin
Quote from: Kevin A on February 08, 2012, 03:05:22 PM
Looks great!
how long was the total smoke/cook time?
-Kevin
The 2 pounder was around 8 hr but the 10 pounder took closer to 14 hr.
Thought about breakin out the roaster and poaching the big one but it was movie night so I was up anyway. ::)
Is that all you used for ingrediants?
Atta boy Curt nice job!!
VERY NICE!!!!!!!!
AWESOME!!!!! I thought the big one was a 3 lb'r until you mentioned the size. That is one big Momma.
Thanks guys
Yep the big boy was 10 lb. ;D
Heres what I did.
Ham and Swiss
10 lb sirloin pork roast, cubed
1 cup brown sugar
3/4 cup Morton sugar cure
1 tsp spice mix that comes with the sugar cure
1 cup distilled water
1/2 cup honey
1/2 cup soy protein
2 Tbl liquid smoke (optional)
1 lb Swiss
Mix the first 3 dry ingredients, add to the cubed pork and mix well.
Place in the fridge overnight.
Rinse under cool water, pat dry.
Place the cubed pork in a single layer on a rimed sheet pan covered with plastic wrap and put in the freezer till firm.
Grind, then spread out in tote and put tote in freezer till firm.
Put grinder head in fridge wile the pork is in the freezer.
Mix the honey and liquid smoke with warm water, add the soy protein in small amounts till mixed well, place in fridge.
When the pork is firm, grind again, spread,freeze.
When firm do it again.
Mix in the liquids, then the cheese.
Stuff and let come to room temp wile the smoker comes to 110 F.
Place in smoker for 1 hr at 110 F without smoke.
Start smoke, smoke for 3 hr with Hickory for 3 hr raising the temp of the smoker 10 deg every hr till 170 F and hold till the IT of the sausage is 150 F
Place the sausage in a ice water bath till the IT of the sausage is 100 F then hang to drip dry and bloom for 2 hr
Put the sausage in the fridge over night to let the flavors blend, slice and enjoy. ;D
Great job! Thanks for sharing!
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Looks good Curt
Nice Job Curt!!!
Thanks guys.
Makes for a great grilled ham n cheese. ;D