Home Made Sausage, Cured, and Smoked Meats - Page 16

You can. Put about a 1/4 cup (or more) of kosher salt on a nice butt. Put in 1/4 cup of liquid smoke and 1/4 cup water. Put on low and check back in eight hours. You want it tender enough to shred with a fork. Take it out, shred it up and sort out any nasty fat pieces. Add some of the cooking liquid back in to make it as salty as you want.

It's won't have the "bark" from a smoker, but should give you tender, tasty pork.

Actually, I was wondering if you only had a crock the way you worded it, and not an oven. Oven is better. Here is a Hawaiian recipe for Kaluha Pork:

3# pork butt
2 cup water
1 tsp liquid smoke
1/4 cup salt.

Place butt fat side up in a roasting pan. Add water and liquid smoke, pouring it over the meat. Rub on the salt, tent tightly with foil (or if it's a covered roasting pan, put cover on tightly). Place in pre-heated 400 degree oven for 3 hours, check for fork tenderness. Remove when fork tender and shred.

Man, that sucks.

Check out www.sausagemaker.com and www.meatprocessingproducts.com for replacement parts and/or a new grinder. I have the dedicated 3/4 horse #8 grinder from the Sausage Maker, but I bought it off the other website for far less. New, not refurbed and works great.

Thanks for the links; will watch this weekend. I love bangers and have wanted to make my own, but you put a hefty portion of carbs into bangers. Those do look perfectly cooked though

IMO, that's one of the true secrets of unleashing the potential of sausage; proper cooking. Medium heat (just high enough to caramelize the casing) and actually use an insta-read thermometer. Pork to150, poultry to 160. Don't rupture the casing, keep all that juciy fat inside.

That's pretty much exactly what I do. Starting covered is important so the top half meat starts cooking too.

When I think it's getting near done, I use a Thermapen on the side part, as that will seal back up after a few seconds. Once the casing in caramelized, it doesn't seal back up as well. The main thing is don't use say, a fork, to flip the sausage around, etc. It seems a lot of people purposely pierce the casing to let the fat out. That just gives the sausage the texture of cardboard.