Artisan Meat Processing

BBQ Quick Trick

Inexpensive pork shoulder butt. Subcutaneous fat closely trimmed off and lymph node removed. Medial side closely trimmed of fat. Blade bone, lymph node and trim fat are in bowl. Start taking thick slices off the money muscle/coppa end. Thick cut slices; with most of them cut in half lengthwise. Seasoned with salt & pepper and… Read More »

Half-moon Brisket

The minimal processing of beef brisket, as covered here, brings out the best of the brisket’s three components: closely trimmed flat, closely trimmed point and selected fat trimmings. Besides briskets unique flavor, they are also normally free from any bone-fragments; that one would need to try and find during processing. At $3.50 a pound, it’s… Read More »

Cured P&B Goetta

Our household’s High Quality Goetta supply was once again running short; so I went looking for more $1 a pound bone-in pork shoulder butts to make freezer stored Goetta with. The best deal found was $1.49 per pound for closely trimmed, boneless butts. However, that deal was one of the previous week’s sale items at… Read More »