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Old 10-28-2015, 07:30 PM
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omega50 omega50 is offline
 
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Hock off Skin on Pork Picnics were on sale this week at Superstore for $1.48 lb.
Also had an offer on my plus card to collect 200 points for every $ spent on fresh pork.
20,000 points redeem for $20 so long story even longer I bought 150 lbs of pork shoulder for $120 ish.

So first up is 25lb batch to recreate the Oak Smoked Manitoba Style Chunk Ham Garlic Sausage of my yute.

Because of my frugal nature and curious mind- I did not want to waste the skin , so I poached it in a Coriander Garlic Marjoram
broth as a vehicle to do a collagen extraction.
Then I cooled the skin overnight and did a coarse grind and later treated it as a hand addition to the main farce with the hand cut speed cured back bacon brined Ham chunks.
Fresh garlic and a good handful of mustard seeds brought it all together-as well as the addition of the gelatinized poaching broth that will fill any voids from the ham chunks and give a silkiness and shine to the sausage.







Let it sit overnight and I ground, assembled and hand mixed this morning.
Will leave it in the shed for 2 days for the flavors to get properly acquainted then stuff and smoke on Friday
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Last edited by omega50; 10-28-2015 at 07:37 PM.
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