Did some wings on the Pitts & Spitts and then charred a bit on my gasser.
Haven’t seen a $.99/lb butt sale lately and with all the Holiday cooking I have not made sausage for a bit. While at Costco noticed their boneless butts were back down to the regular price of $1.99/lb AND happened to find two 2-packs that came to almost exactly 25lb. Destiny.
Should have paid more attention but when taking out of fridge today to start cutting up I realized one pack had bones - even though sold as boneless. Jerks. Anyways, since you can’t get hi-temp Whiz I used 2.5 hi-temp cheddar and 25lb pork butt.
And will say it sure is nice to be able to use the back patio as a fridge again to chill grinder head and stuffer, meat block after grind, sausage mix after filling stuffer, etc. Thinking I may hang these outside tomorrow to freeze before cutting and vac sealing.
So no matter how much sausage, BBQ, bacon, or jerky I give to friends and neighbors, they ALL say that these smoked Cheez-Its are the best thing I make. It is kind of like Chex-Mix in theory and they are fantastic.
I basically make 3 Costco sized (48oz) boxes at a time with them split evenly between two hotel pans.
2/3c Avocado/Olive Oil
1/3c Kikkoman Soy Sauce
3 TBSP Hidden Valley Ranch Powder (reg or spicy)
1 TBSP Garlic Powder
1 TBSP Onion Powder
1 TBSP Black Pepper
3 TBSP McCormick Honey Sriracha Seasoning (found at Sam’s club)
The Honey Sriracha is the wildcard and can be a swapped for anything you like. Have done Weber Garlic Jalapeno, BBQ rubs, etc. Just watch salt content. The rest is the “base” of the recipe.
Just combine the liquids and pour over Cheez-Its stirring to coat evenly. Then mix all dry ingredients and sprinkle over Cheez-Its and toss to combine (do this in 2-3 batches).
Then I smoke at 200F for 2 hours stirring every 20 min or so.
First butt I’ve cooked vs turned into sausage in some time. Sales lately have been on 2-packs and since I only need 3 to do 25lb sausage I hade this one left over. Did it overnight and is now resting in foil. Will pull it for some lunch in a bit.
Also funny how small a single 9lb butt looks on my smoker!
So started these two bellies on 1/21 and planned and was planning for a 14-day minimum cure. Basically stick with the standard Digging Dog Farm EQ Calc values but changed salt from 2.0 to 1.8% based on past experience/preference.
Planning a smoke of one hour each at 120F to dry then 135/150/165F with smoke an finishing at 180F until IT hits 138-140F or so. Plan is to use Applewood (full bowl - dry) on my PK100 and may even consider a refill if it runs out. Looking to see what heavy smoke will do this round.
Day of cure:
Dang, I cannot wait for these to be ready as they smell just like a Reuben on Rye.
25lb pork butt with a single 4.5mm grind and 2.5lb hi-temp Swiss. Used 24oz of water and the seasoning mix and sure cure from Excalibur. Currenting in fridge curing overnight and will vac seal tomorrow or Monday.
Denny O Always room for a Hawkeye in the corner of my garage!
Beautiful front yard, Jonathon! We just did 130 bags of mulch on our 8 parkway trees and our planting berm along back and part of side yard. Luckily the rest of the planting areas around house are rocks as it is a good bit of work. Paid the landscapers to shovel edge it all first vs DIY - money well spent!
They sure do take door security seriously! Congrats on the new unit, looking forward to hearing how it works for ya!