Thread: Sausage and Smoke Cooking

True, Canadian bacon. eh.!

Absolutely,,, minus the corn meal!

I bought some pork shanks today to try a pig wing recipe.

I had them cut in half... I think that was a mistake after I look at them but they should taste the same if the recipe works out.

All cut and packaged, and tested.
18-12 slice packs made, plus some ends for sausage or soup.




Pretty happy with the results. Evenly sliced and very tasty.
Cheers.

I tried an experiment today with so called pork wings.I admit I was wondering if they would be worth it. I was proven right. A poor peice of meat that someone is trying to market.

What is a pork wing, loin strips?

Originally Posted by MikeB52

What is a pork wing, loin strips?

Shanks. by the time you trim it off etc. you might just as well grind the whole works.

Which is a lot of bone etc. Or smoke/bbq the whole thing?

This is my final results. Of course my wife boiled the bones down and made the Scotch eggs from the ground pork. Once I thought that it was a waste of time I didn't think that I trimmed the bones well. My wife concentrated the stock also but you can see there wasn't much left over. With about 2/3 of the ground pork she made the eggs.

About half my project and the rest hers....

Not much for ten pounds of shanks and a dozen eggs.

Lil capicola update today as I moved from the dry brine to dry age stage.
Toweled the meat tacky dry to preserve the crust during the next stage.

Then slipped it into the umai bag, sealed it well, then into a sock. Weighed it up to come up with my reduction target.

Onto a raised rack, beside the aging beef, and it’ll be a race to see which one I’ll be sampling first.
The target for this cut is 1340 grams. Then cut it down to 1 lb chunks and into the vac bags for long term storage of up to a year in the fridge.
Hoping they are tasty enough not to last that long.
No idea how long this next step is going to take, but will start the weight reviews at the end of the month.
Cheers.

Shank bones makes good soup stock.