I like my chili similar to how I like my Goetta, made with shredded meat. Aside from better chewing enjoyment and the added aesthetics, shredding retail grade meat is a great way to assure a high quality level. Most ground meat products are produced from culled breeding stock and/or market animal carcass trimmings. Some such… Read More »
Most of my extended family regularly eats precooked sausage patties for breakfast. I don’t really like them eating a lot of mechanically separated meats or otherwise overly processed meat products; that are commercially made from combos of trimmings. So, that’s a big part of why make my own. Additionally, the premium precooked sausage patties made… Read More »
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 »