A tri-tip can be worked into the plan too. For $7-8/lb, you can get a few decent steaks out of the fat end that rival $13-14/lb NY Strip. The skinny end is tough but such a small amount that it could be added to the fatty part of a butt for sausage and it wouldn't even be noticeable.
New 376 pg edition on left and old 106 pg edition on right. Additional pages in new edition could be a lot of color pics, general info and spacious layouts.
I enjoyed making the bratwurst. I need to do more sausage making. Very blue collar food prep with all that grinding and assembling.
Only casing I saw at the store yesterday was 2 1/2" mahogany made for summer sausage or since it's almost hunting season, venison summer sausage.
Competition BBQ Pulled Pork; queued up to removing and slicing the money muscle. https://www.youtube.com/watch?v=yKr8aYhpmz0
Bearded Butchers. Bone-in vs boneless smoked pork butts starting with cutting them away from two halves a hog. A butcher makes cutting the blade bone out look easy and with one more cut, would make two halves. They fold it back up and net it for the bone-in vs boned comparison. https://www.youtube.com/watch?v=k7pH2J7lj5o
10-12 hours and having to check the fire every 15 minutes makes for a long day. If I can get the smoke time down to 6-8 hours, I can live with that.
Aside from the frenched rack of lamb, Aldi also has butt roasts for $1.79/lb right now so I might grab one.
Most pork sausage recipes use raw pork butt so it's only andouille that needs pre-smoking. All the basic smoked sausage is smoked for two hours after assembly. Same time as salmon so I can definitely live with that.
Aldi doesn't open until 9 am? Guess I'll leave here about 7:30 and hit walmart first.
Hmmm, looks like walmart has hog casings. Minimum diameter when stuffed 35 mm -- Maximum diameter when stuffed 20 mm. Me thinks they have that backwards. An inch is 25.4 mm so we'll just call them 1 to 1 1/4 inch casings. LOL - Mossy Oak with a few reviews that say they tear easy. One guy stopped the process and went to Academy to get LEM casings.
butcher-packer.com - I still use their smoked sweet paprika, fantastic
They have a LOT of stuff including Victorinox knives which I was just looking at on ebay - bookmarked. "Any unused hog casing can be resalted and stored under refrigeration for over 1 year." -- Checks fridge; I still have some from the bratwurst, 6-7 years ago(that's over 1 year). Packed in salt, might still be good but I'll grab some from walmart anyway.