Smoked pork butt snacks

Discussion in 'Pork' started by pit 4 brains, Nov 11, 2011.

  1. pit 4 brains

    pit 4 brains Group Lead OTBS Member SMF Premier Member

    I have an elk hunt coming up in December so I figured I might just make some snacks and bacon to take on the trip. I went and got a medium sized boston butt from the grocery store. Instead of trying to do the whole thing, I removed the bone and separated all the individual pieces of muscle. This allowed me to remove most of the tough fat, connective tissue and silver skin. I divided the meat into 1 1/2 lb. batches, added Mortons TQ and into the bags they went. I had a pork loin in the freezer so I cut it in two and gave it some TQ also. I'm going to take these out next week, loop a bit of string through each one and hang in the smoker. I bet they'll go good with a little dijon mustard.

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    All cut and trimmed.

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    Wrapped up for a week in the fridge.

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    I couldn't help but brine up five cornish too. I'll smoke them tomorrow, vac seal individually and freeze for the trip.

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    Be some good eats at the cabin!
     
  2. bearcarver

    bearcarver OTBS Member

    Great idea on the "Butt Pieces Necklace"!!!

    The boys at the cabin are gonna eat some great stuff!!!!

    Bear
     
  3. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    looks great so far... hope you saved the trimmings for off of that shoulder for some sausage.......[​IMG]

    Joe
     
  4. pit 4 brains

    pit 4 brains Group Lead OTBS Member SMF Premier Member

    Thanks..
    In the freezer..

    I'll be needing a bunch when I get my elk.
     
  5. mballi3011

    mballi3011 OTBS Member SMF Premier Member

    [​IMG]

    You brine the baby birds ? I have never but then I like mine grilled better then smoked. But that's me and my wife likes her's smoked too. Now you need more meat then that for snack stix don't you. Heck I would eat more then that myself.
     
  6. Awesome! I never used to brine poultry, but since the first time, its pretty rare if I dont. The meat is so much juicier!...grilled, smoked, baked or deep fried!
     
  7. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

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  8. pit 4 brains

    pit 4 brains Group Lead OTBS Member SMF Premier Member

    I have only brined a few fryer chickens and two turkys (one was Jeff's cranberry lasy year, odd color but good). I brined 5 out of 6 cornies this time so I'll have a control bird to compare to. I'll toss up another thread in poultry today. The shoulder and CB will post here next week.  
     
     
  9. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    If I have the time I always brine poultry.
     
  10. pit 4 brains

    pit 4 brains Group Lead OTBS Member SMF Premier Member

    I finally got rid of my stomach flu and had some time today to do some smokin'! I got the butt scraps and the CB done up...

    Out of the rinses and hanging out to dry for a while..

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    Setting up for a cold smoke, I used six hickory briquettes and a some chunk. I kept the smoke going well and the temps between 93 and 100 for three hours with this method. Yes there's more than 6 coals.. Haven't you heard of the Minion Method yet?

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    I brought the smoker up to 185 with propane and held it there until the CB reached 145 IT. The butt scraps were 175 in the thickest chunk.

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    I just had to slice a little..

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    After a little rest this is gonna be some fantastic grub on-the-go..

    If this wasn't enough for the weekend, I was given a belly to make some bacon with [​IMG]

    I cut it into some managable peices and got it injected and covered in the brine yesterday.

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    I don't know if I'm going to hunt or just sit around the cabin and eat pork...
     
  11. chefrob

    chefrob OTBS Member

    az
    looks good pete...........where is yer draw at, a couple of co workers had no luck on deer and one guy only saw one cow.
     
  12. pit 4 brains

    pit 4 brains Group Lead OTBS Member SMF Premier Member

    Unit 10. North of the 40 and west of 89 (Grand Canyon highway). Me and Dan have 40 acres each right in the middle of the unit. Hunting cow elk there is like clubbin' seals.
     
  13. bearcarver

    bearcarver OTBS Member

    That flavor on a rope looks awesome, Pete!!!!

    Bear
     
  14. man that is a hook up
     
  15. Darn good idea Pete, looks great.

    I could stay at the camp and guard the food while you go hunting [​IMG]
     
  16. fpnmf

    fpnmf OTBS Member

    Fl
    Looking delicious!!

      Craig
     
  17. pit 4 brains

    pit 4 brains Group Lead OTBS Member SMF Premier Member

    Thanks all.. I think I'm going to do this more often. There's a little Polish deli up in N. Phoenix that sells butts like this and they are hanging on the wall with some string. The ones they sell seem to not have the same color, but instead are a dull brown. I know the guy has an indoor smokehouse in the back but maybe he doesn't throw as much smoke to them? I need to make a rack for hanging these. They are good and super easy to make. Next time around I'm going to try some different flavors..
     

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