Poke Grinding

Started by NePaSmoKer, March 11, 2012, 11:01:34 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

NePaSmoKer

Got some sausage to do next week. Got a double pack (18 lb) of poke butt de boned.

Here is 15 lbs. Got a 2 lbs and a 1.5 lb chunk in there for some BBB



Cubed, rinsed.



In bags for a week in the freezer.


BBL

slowpoke

OK you got my interest up.I got to ask,what's Poke Butt and the animal that it comes from,please?LOL Everything else look'n good.
If your looking back at the things you missed,You won't know what hit you.

NePaSmoKer

Quote from: slowpoke on March 11, 2012, 12:21:16 PM
OK you got my interest up.I got to ask,what's Poke Butt and the animal that it comes from,please?LOL Everything else look'n good.

Ya know poke oink oink

slowpoke

If your looking back at the things you missed,You won't know what hit you.

SiFumar

Lol.  When we lived in GA many years ago my youngin came home from his pre school and asked what's for dinner.  I said I don't know what would you like....he said poke chops and grits mama.  LMAO and it's been called poke here ever since!

NePaSmoKer

Going to make some country smokies.

Poke and GB in the bowl all ground, In the fridge for a bit.  Have the casings soaking.



Got the ingredients ready.


BBL

NePaSmoKer

#6
Got the poke/gb all seasoned mixed and stuffed.




How bouts a twist link


Heading for the fridge uncovered, smoke tomorrow.

Sam3

Nice linkers. What size casings Rick?

SouthernSmoked

WOW!!!

Hey Rick, same question here as Sam, what size casings.

I'm thinking 38-42mm hog???????
SouthernSmoked
WeQ4u - BBQ Team

KCBS CBJ
(2) - Stainless Steel 4 Rack's with Dual probe PID
1- Digital, 6 Rack
1-PBS
(2) Bradley Cold Smoke Attachment
(2) Backwoods Smokers
(1) Chicken Little

NePaSmoKer

Quote from: SouthernSmoked on March 13, 2012, 07:06:03 AM
WOW!!!

Hey Rick, same question here as Sam, what size casings.

I'm thinking 38-42mm hog???????

Not sure, i get them from a butcher friend back in PA.


Kevin A

38-42mm DO make for some big links. I used some that size for kielbasa....BIG! :)

So "poke" = "pork"  and so "GB" = "Ground Badger? Baboon? Beaver? Basilisk?
All the above?  ;D ;D

Kevin

NePaSmoKer

Quote from: Kevin A on March 13, 2012, 11:08:19 AM
38-42mm DO make for some big links. I used some that size for kielbasa....BIG! :)

So "poke" = "pork"  and so "GB" = "Ground Badger? Baboon? Beaver? Basilisk?
All the above?  ;D ;D

Kevin

Poke is poke

GB is Ground Beef




Few white spots where they was touching but who cares, not selling em or entering in a beauty contest.



lmcgrew02

Great Lookin Sausage NEPA as usual!

SiFumar


viper125

Ok now you got me wondering about the fruit fresh. That's for fruit and vegges also vitamin c. Is this special for this recipe or do you use this a lot? I figure for the c value but just wondering.
A few pics from smokes....
http://photobucket.com/smokinpics
Inside setup.