Rain City
Crew Member
Bring on the recipes. I'm trying this.
Cuts of meat on sale
- Thread starter fish brain
- Start date
Aquaholic
Crew Member
Pork shoulder, but I followed this a few times, old school with fantastic flavours absorbed by everything in the pot.
Sotally Tober
Well-Known Member
Thriftys has stock
Get ‘em while you can
ExFlyGuy
Well-Known Member
Just grabbed mine! There are lots at the north Nanaimo Store!
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Sangster21
Member
I am interested in sausage making and have ordered a stuffer, but it won't arrive for a few weeks. Would it be OK to butcher up the leg, debone, cut into grinding sized pieces and freeze for sausage making when all the equipment turns up. I thought I would put the pieces on a cookie tray to freeze and then bag rather than freezing a big lump. Sound OK?
BigBird007
Crew Member
Colwood locations had lots of them today!
First timer, what should I do with it?
First timer, what should I do with it?
bigbruce
Crew Member
Google “butcher pork leg”. Several U Tube videos Show up. Have fun!
spring fever
Well-Known Member
Yep that works
fish brain
Crew Member
fish brain
Crew Member
Whole shoulders should be coming on soon for the same price. They did last year.
fish brain
Crew Member
Make Ham
BigBird007
Crew Member
Going back tomorrow to buy another to make a ham!
fish brain
Crew Member
Do you need a brine recipe?
BigBird007
Crew Member
She’s already soaking, I found one online that I rolled with. If it doesn’t turn out I will hit you up for the next try.
Typical Google chef guiding me in many directionsto inject or not to inject….. but I ended up injecting it to hopefully speed up the process so I can smoke it next weekend.
I didn’t realize how hard it was to find Prague Powder. I dragged my two kids around to multiple stores looking for it today. Ended up borrowing some from my neighbour. Order him some replacement from Amazon.
wolf
Well-Known Member
To answer yes no problem freezing them ....
And to answer big bird YES inject the hams as that brine get in thru all the meat my brine is basically a 2 to 1 part sugar to salt ,honey,garlic powder,pepper etc inject it very well secret is to do it low and slow in smoker like 10 hours ish on heat at 135 to 150 for the first 6 hours then i turn it up to 165 for about 4 hours or whenever the internal temp gets past 155 then once thats achieved then smoke it , quality takes time and you dont want to rush this part as if its ooozzing the fat or juices in the smoker its too hot and you will have dry ham just turn it down (I know its hard for some impatient guys they want it NOW ) the last picture is the finished product see how moist the meat is.
If you are on lower island (sooke ) I have prauge number 1 here at shop I do this alot, if you have any questions feel free to ask away as I love how we are going back to grass roots (some people) and making quality home food and not buying into the "hello fresh" mentality ....
And to answer big bird YES inject the hams as that brine get in thru all the meat my brine is basically a 2 to 1 part sugar to salt ,honey,garlic powder,pepper etc inject it very well secret is to do it low and slow in smoker like 10 hours ish on heat at 135 to 150 for the first 6 hours then i turn it up to 165 for about 4 hours or whenever the internal temp gets past 155 then once thats achieved then smoke it , quality takes time and you dont want to rush this part as if its ooozzing the fat or juices in the smoker its too hot and you will have dry ham just turn it down (I know its hard for some impatient guys they want it NOW ) the last picture is the finished product see how moist the meat is.
If you are on lower island (sooke ) I have prauge number 1 here at shop I do this alot, if you have any questions feel free to ask away as I love how we are going back to grass roots (some people) and making quality home food and not buying into the "hello fresh" mentality ....
BigBird007
Crew Member
Thanks for the tips Wolf, especially the smoking temperatures.
Should I inject the meat everyday?
wolf
Well-Known Member
Nope just once and make enough brine that it soaks in it or put in a bag etc let it sit for about 5 to 7 days then do that process...
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