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How much meat per person?

post #1 of 11
Thread Starter 

This has most likely been covered here, but I'm thinking (as of now, just thinking...) about smoking some pulled pork for a local dinner type thing, and so far the details are a little foggy as for how many people they expect to show up. They're saying anywhere from 100 to 400. That's helpful... I've never done anything like this before, but I was asked if I would be interested. I can only do maybe 6 butts at a time, and this event is not til Sept., so I would have to cook in advance, freeze it, and reheat that day. I have no idea how much meat to calculate per person, even it I knew how many people to expect. What am I looking at here as far as how much meat to prepare? I would only be doing the pork, nothing else. Is freezing and reheating ok? That was what they suggested when my wife told them I can't cook that much at one time...What's the best reheating method? Any info. would be greatly appreciated! Thank you all for your time!

post #2 of 11

OK... first off you definately need to get them to peg the amount of people for you.

 

The basic formula is 1/4-1/3 lb. of meat per person, but that is finished weight. When you cook a pork butt you loosed approx. 40% of the uncooked weight, so if you start with a 10 lb. butt you only get approx. 6 lbs. of finished product. So for 100 people at 1/3 lb. each you need 30 lbs. of finished meat, so that means you have to start with 75 lbs. of raw meat.

 

Instead of freezing the meat vacuum pack it and put it in the fridge. Just start your cooking 3-4 days ahead of time and vacuum seal it. To reheat it if it is whole just wrap them in foil and put them in a 250° oven for 3 or 4 hrs. If they are pulled dump the pulled pork into a deep hotel pan with a cup or so of apple juice, cover tightly with foil and put them in the oven.

post #3 of 11

Sounds like Johnny's got you covered.

post #4 of 11

i agree......i figure a third per person as well when i do big events.

post #5 of 11
Thread Starter 

Thanks guys! Any more helpful hints or info. would be great! I can use all the help I can get!

 

post #6 of 11
Quote:
Originally Posted by JIRodriguez View Post

OK... first off you definately need to get them to peg the amount of people for you.

 

The basic formula is 1/4-1/3 lb. of meat per person, but that is finished weight. When you cook a pork butt you loosed approx. 40% of the uncooked weight, so if you start with a 10 lb. butt you only get approx. 6 lbs. of finished product. So for 100 people at 1/3 lb. each you need 30 lbs. of finished meat, so that means you have to start with 75 lbs. of raw meat.

 

Instead of freezing the meat vacuum pack it and put it in the fridge. Just start your cooking 3-4 days ahead of time and vacuum seal it. To reheat it if it is whole just wrap them in foil and put them in a 250° oven for 3 or 4 hrs. If they are pulled dump the pulled pork into a deep hotel pan with a cup or so of apple juice, cover tightly with foil and put them in the oven.

 

Johnny is the MAN! Right on again.

 

 

post #7 of 11

" So for 100 people at 1/3 lb. each you need 30 lbs. of finished meat, so that means you have to start with 75 lbs. of raw meat." 

 

 

noticed that you got the math wrong.  Working with a 40% weight loss, 75lbs raw meat would yeild 40lbs cooked meat.

 

post #8 of 11
Quote:
Originally Posted by cdmsatisfied View Post

" So for 100 people at 1/3 lb. each you need 30 lbs. of finished meat, so that means you have to start with 75 lbs. of raw meat." 

 

 

noticed that you got the math wrong.  Working with a 40% weight loss, 75lbs raw meat would yeild 40lbs cooked meat.

 


75# with 40% loss is 45# yeild.

 

post #9 of 11

I was no math major by any means, but doesn't the following equal a 30 pound yield?

 

75 lbs *.40% = 30 lb yield

post #10 of 11

No, 75 lbs. start weight with a 40% loss equals 30 lbs. lost (75 x .4 = 30).  Take that 30 lbs. lost from original 75 lbs. and you end up with 45 lbs. (75 - 30 = 45).

post #11 of 11

Or you could say you get 60% of total.

 

75 * .6 = 45

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