Bought 42 pounds of boneless pork shoulder butts. Took 1 1/2 pounds of lean (3.5% of starting raw weight) from the top shoulder blade area (Supraspinatus muscle) to slightly increase the sausage batch fat percentage. Estimated another 1 1/2 pounds of combined bag purge and objectionable material trim loss. 42 starting pounds minus 3 pounds… Read More »
We are all aware that eating beef jerky is an expensive habit. If you strive to lower its out-of-pocket cost; while also controlling what food additives are used in its production, this post is for you. Here we will financially and palatability characteristic compare jerky made from two different commonly available retail beef cuts. There… Read More »
Back in time, the thicker end of something was sometimes called its butt end. The butt of a long gun and pork shoulder butt are modern day examples. The picnic portion of a pork shoulder tapers into the front leg. I like pork shoulder butts and cannot lie. They are highly versatile for producing a… Read More »
Many of us love the combined aromas of hardwood smoke and rendering pork fat. Connecting those wonderful smells with the mouth-feel & taste of cooked-tender rib meat routinely creates a very enjoyable eating experience. And, don’t forget about that coveted smoke-ring; plus those clean pulling bones. But alas, one has to pay steep a price to reach that point conventionally. The price includes: an expensive outdoor cooking… Read More »
Pork is as high in nutritional value as beef, but much less expensive. In fact, pork is even higher in niacin than beef. However, the one qualm that I have with putting pork into home freezer storage is that most retail fresh pork has been injected with a weak salt-water solution, in order to increase cooked product moisture retention. Hopefully… Read More »