British BBQ Society Forums

Hi All,
I noticed the pork collars mentioned in another post and thought I'd have a look.

They look good, individually wrapped and very cheap!

Only thing I'd like to know is how they cook up on a smoker? I see they 'pull well', so i assume it's doable?
They look quite small so wondered if they dry out? They are quite fatty so I'm hoping not!

Failing that I'll have a go at sausage.


Are the fresh better cooking?
I'm thinking in terms of the purge you lose with frozen. You can't put that juice back.


Thanks.

Toby did a write-up about it a few years ago:

viewtopic.php?f=17&t=2954&p=25421

Hi Aris. Thanks very much for the info.

Went to bookers to look at them and some lumps are quite big. Didn't get them in the end as not got the room to store them yet. Defo want to try them though.

I use them to make sausage. It has pretty much the right amount of fat for me.

Yes, they look pretty good for sausage.

What die do you use and how many times do you pass it through?

Will defo get some. Just got to use some of the other stuff I keep buying. Lol.
Did a nice rack of ribs yesterday on the OTP, reallly good!
Only problem I had was I kept picking until the whole 20inch long rack was gone. Felt sick as a pig by the end of it. Lmao.
Quite a nice problem to have as problems go. Lol.

I use a 6mm - if I recall (didn't make any this year). I only pass it through once. Pork doesn't need an extra pass in my experience and I like my sausage mixes coarse-ish.

Oh OK, that's the coarse one I guess.
Think I will try coarse first and see how it comes out. Can always pass again.

Do you cure your sausage or leave it fresh?

Thanks.

I make fresh typically. A whole box of collars worth at a go.

Will defi get some, just got to clear the freezer a bit first.

Made a start on clearing it by doing a cherry smoked rack of booker ribs at the weekend. They were awesome if i do say so myself! [SMILING FACE WITH SMILING EYES]