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Post by Toby Benoit on Oct 20, 2011 21:58:34 GMT 12.75
Kilt me a nudder hog and TT brought up whether or not I was smart enough to have stuck them shoulders in the brine barrel... Well, I'm plumb ashamed of myself that I didn't, but not an pound of that big rascal is going to waste. However I'm a go bust a few more out t here this fall and the next one I want to salt cure the shoulders, so I got a few questions. I never have done it on my own, either Granny or Grandaddy was the brine experts, so how's about a little direction... 1, How much of the fat need be trimmed away? 2, Is there any one salt better than another for the task? 3, What's the best ratio of salt per gallon of water in the tub? 4, How long should I leave it set? 5, Should I cover the tub, seal it or leave a little air space? Dad's got a ham and a few big chunks of neck meat set aside for smoking and I expect I'm going to start canning some of the sausage as I get it ground up. They's about sixty pounds of meat on this one once I got him rendered down to eatin meats and there's a bunch more out there just like him!!!
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Post by Paws on Oct 21, 2011 8:43:01 GMT 12.75
1, How much of the fat need be trimmed away? A: All of it. Treat it like silver skin. 2, Is there any one salt better than another for the task? A: Table salt disolves faster than Kosher and weighs more per volume measure. 3, What's the best ratio of salt per gallon of water in the tub? A: For pork use fifty fifty water and apple juice and fifty fifty kosher salt and brown sugar at 1 cup per gallon. You can use whatever blend of spices and peppers you like with the brine as well. 4, How long should I leave it set? A: Twelve hours to up to two days. 5, Should I cover the tub, seal it or leave a little air space? A: If the meat floats weight it to hold it under. Cover it and keep it cold, refrigerate if possible. Dad's got a ham and a few big chunks of neck meat set aside for smoking and I expect I'm going to start canning some of the sausage as I get it ground up. They's about sixty pounds of meat on this one once I got him rendered down to eatin meats and there's a bunch more out there just like him!!! After you got your sausage ground you can fry up the patties and then stack it in crocks or jars pouring in hot rendered lard sealing each patty in, like doing a confit. These can then be nuked. You may can links either hot water bath, cold pack, or pressure canned. Of course you can smoke and dry them too for summer sausage, sticks or jerky.
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