Got an order for some SS and Bologna, But she wants pork and beef.
Ok no problema.
Wash the butt off good before you start.
I cut the fat off and set aside.
Next i start to cut the blade out. Careful so you dont slice your fingers up.
Blade out. Cut as much meat from it as you can.
Deboned pork butt ready for cutting and grinding.
Cut off any membrane, tendons, blood spots and toss em.
Next cut and cube the butt. Again if tou find and membrane, tendon, blood spots cut it out.
Do yourself, family and friends a favor and rinse the cubes off really good.
Double colander bowl.
Cover and fridge (cant find the lid....OUI)
Now i cut the fat.
In a bag and into the fridge.
Now that the pork is in the fridge, Lets clean up.
When i was growing up on my parents farm in the Southern Calif desert, I was fortunate enough to have 2 of the best dirt road neighbors a kid could have. One was an LA County Bomb squad detective and one was an LA County Firefighter. Both of them taught me different things that helped later in life.
My firefighter neighbor taught me to never pour water into standing caustic liquid. Always pour the caustic into the water as the standing liquid will be whats splashed up.
Oh and my bomb squad neighbor? I dont think i can post what he taught me.....LOL
Bleach. You did wash the knifes off first?
If your cutting board does not fit in your tub, wash it first then spray with a solution of water/bleach and let it air dry. My solution is 2 cups water and 1 tsp bleach to a spray bottle.
I will be back and show the grinding and ingredients later.