im nuts about butts 4th of july cook

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JohnnyReb

Senior Cook
Joined
Jul 14, 2005
Messages
267
Location
SC
ok yall here we go

what would beat the SC heat?

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they know

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my nuts are boiling!!

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look at that butt, and yes it was thawed first :roll:


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last but not least onion sausage links
after the butt is foiled
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This Yankee made some boiled peanuts a few months ago.......I still don't get it. :?

Great pics Crazyhorse! How's about cuttin' loose that onion sausage recipe? 8)
 
Puff said:
This Yankee made some boiled peanuts a few months ago.......I still don't get it. :? )


did you put enough salt in em?

boiled p-nerts take alot of salt

onion sausage is......


Onion Sausage

10 lbs. pork butts (wt after boning)
3 1/2 oz. salt
1/2 oz. powdered dextrose
2oz. finely chopped onion
1 tbsp. coarse ground black pepper
1 tbsp. ground marjoram
1 pint ice water

Grind butt meat through 3/8 plate and fat through 1/8 plate. Add all remaining ingredients and mix thoroughly. Stuff into 35 mm hog casings and refrigerate before use or freeze. This is obviously a fresh sausage recipe and should be handled accordingly. I would imagine it could be cured and smoked if one chose to.
 
I have recipe for Cajun boiled peanuts somewhere's I'll look for it Its a good one too
 
cajun is my favorite...my neighbor boils up 3 or 4 gallons a time
and then bags em and pops em in the freezer....munches on em all
year long.
 
crazyhorse said:
Puff said:
This Yankee made some boiled peanuts a few months ago.......I still don't get it. :? )


did you put enough salt in em?

boiled p-nerts take alot of salt

onion sausage is......


Onion Sausage

10 lbs. pork butts (wt after boning)
3 1/2 oz. salt
1/2 oz. powdered dextrose
2oz. finely chopped onion
1 tbsp. coarse ground black pepper
1 tbsp. ground marjoram
1 pint ice water

Grind butt meat through 3/8 plate and fat through 1/8 plate. Add all remaining ingredients and mix thoroughly. Stuff into 35 mm hog casings and refrigerate before use or freeze. This is obviously a fresh sausage recipe and should be handled accordingly. I would imagine it could be cured and smoked if one chose to.
You know it could have been the salt factor.
Thanks for the recipe. ;)
 

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