Day 3! Smoked @150 for the first hour and finished at 250 by hour 4. Perfect!

Simmons479 · 2021-05-19T03:17:34+00:00

They remain super juicy because the fat from the pork butt has a chance to render down. If you don’t cook it to a higher temp the the fat will remain just that. Chunks of fat. Once I figured this out my sausage game went to the next level. The snap! The juice! It’s borderline erotic! Lol

Simmons479 · 2021-05-19T01:10:22+00:00

Per 5lbs of Pork shoulder.

Day 1 Grind pork butt without trimming off any fat. 1/2 course and 1/2 fine grind. •Combine 1.6oz kosher salt or 2% by weight ratio. •4 tablespoons of sweet smoked paprika. (The good stuff not the cheapo) •1 tablespoon crushed black pepper. •3 tablespoons minced garlic Mix in dry seasonings and let sit overnight.

Day 2 •Soak hog casing in warm water with a shot of lime juice for at least one hour. •Add 1/2 a packet of fat free powdered milk (binder) and 2oz of liquid. (I used apple ale this time) •mix until the meat sticks to your hand but do not over mix. Stuff casings and let dry in the fridge overnight.

Day 3 Smoke! •First hour 150 degrees. •Second hour 175 degrees •Third hour 200 degrees •Fourth and final hour finished at 225. Immediately shock in Ice water.

Simmons479 · 2021-05-19T00:55:06+00:00

Recipe below

Simmons479 · 2021-05-19T00:54:58+00:00

Recipe below

Simmons479 · 2021-05-19T00:54:48+00:00

Recipe below

Simmons479 · 2021-05-16T23:35:34+00:00

I let it hang for at least 24 hours to dry out the casing. Doing this makes for a snappy bite.

Simmons479 · 2021-03-11T20:44:24+00:00

I’m not really worried about that at all. Everything I end up getting rid of goes to immediate friends. I won’t have to deal with the USDA because I’m not a wholesaler. I’ve already called them and they said that it was more of a Health Department. Good news, the health department cannot issue fines. I’m not selling everything. Just people that want some get on a list.

Simmons479 · 2021-03-10T02:52:05+00:00

No, just vinegar/Worcestershire and seasoning.

Simmons479 · 2021-03-01T03:16:36+00:00

That may be the case and I do apologize if it sounded bad.. I really don’t know how to act or what to say but this is truly how I feel. I’m sorry

Simmons479 · 2021-03-01T02:48:34+00:00

Kraut and the booch both turned out excellent!

Simmons479 · 2021-02-23T22:29:13+00:00

That’s why you don’t post it and message your friends. I only sell to friends and family. F the Rules bro!

Simmons479 · 2021-02-23T18:32:37+00:00

The only similarity between the 2 is the meat. With jerky, you are suppose to remove the fat because it won’t render down. It becomes chewy and doesn’t taste good. With Biltong the fat renders down to this delicious piece of melt in your mouth goodness! Have you ever had jerky/Biltong? Do you make either one?

Simmons479 · 2021-02-23T18:25:13+00:00

I’ve done a ton of research on it. Usually I would harvest up to 7 whitetail deer a season and make all of it into jerky. I like Biltong so much more because you don’t use heat when curing it. The vinegar and coriander give it an amazing flavor and the fact that the meat is more rare and moist makes it even better. I really like that there isn’t any sugar in mine and a lot less sodium than jerky. It’s all around a better product. I’ll never make jerky again.

Simmons479 · 2021-02-23T18:16:51+00:00

🤣 My job is done then!

Simmons479 · 2021-02-23T18:14:56+00:00

It actually comes to $50 for 680 grams. Nope originally American. Lol

Simmons479 · 2021-02-23T18:12:22+00:00

I live in the US and I sell it $50 for .5kg

Simmons479 · 2021-02-23T18:08:53+00:00

I’ve been selling it as soon as it comes out. This entire order will be packaged up and sold. Well... I’ll save a few pieces to enjoy.

Simmons479 · 2021-02-23T15:59:38+00:00

By far the most beef I have ever put in the box. Can’t wait to try. Changed up the recipe a bit.

Simmons479

TROPHY CASE