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Pork Butt trimmings

post #1 of 14
Thread Starter 

This may seem like a silly question - even as I type I'm thinking it's a dumb question - but here goes...

 

I like to buy fresh slaughtered pork butts from a local on farm butcher shop (USDA Inspected) for my sausage. Since I'm not accustomed to deboning, the butcher does it for me (no charge but he keeps the bone). When I have attempted to debone a butt myself, there was a lot of meat left on the bone and I thought it might boil down well to make a rich pork stock.

 

My question is, have any of you pitmasters/chefs used the shoulder bone for a pork stock? If so, do you care to share your technique/recipe?

post #2 of 14

Yes i have made stock w/ the bones.

 Slice a couple of onions , 3 stalks celery and quarter and seed a bell pepper .

 place these in a pot w/ the bones and cover bones w/ water. season if you want to.

Bring to a hard boil and turn heat down to a simmer. I use a straining spoon to pull off any foam

that forms on the top. I try to simmer at least 3 hrs adding water if needed.

 Strain into a bowl and into the fridge. once the fat sets on top, remove the fat and discard.

 Great for use in soups , stews,chilli , beans etc.

post #3 of 14

Yup - just like Eman said. Making stock for me is pretty much the same no mater what I am using 

post #4 of 14
Thread Starter 

Thanks guys - thought so.

 

I'm thinking about making a Pho soup next time I have a few shoulder bones to cook down.

 

That should be good - Pho Sho (grin).

post #5 of 14

Good one Dave!

post #6 of 14

Almost every bone in this house goes through the stock pot before it gets thrown out.  I have a whole section in the chest freezer filled with bags of bones from various meats. 

 

Poultry stock is always good to have on hand.  Instead of storing a a couple gallons of it, I strain it, de-fat it, reduce it down to a rich concentrate, strain it again through a fine mesh strainer, then pour it into ice cube trays and freeze it.  The next day I pop them out into a gallon ziplock.  They're great for adding to sauces, veggies, soups, etc. that need a flavor boost.

post #7 of 14

Only pork bone that doesn't go into stock, is ham bone. Leave some meat on the bone and then use the whole thing in a pot of red beans.

 

 

post #8 of 14

That's a good thing to do too.  I'm making Texas Kidney Beans tomorrow, but I will boil the bone over night tonight and use the stock and meat scraps in the beans.

post #9 of 14

What ever Eman said.......He is the master at those dishes with stock... I have tasted some of the stuff he has made and i am hooked.....

 

Joe

post #10 of 14

Or just leave a little meat on them and use Pops brine for soaking an curing for 1 week thenn smoke them for ham an bean soup!

post #11 of 14
Quote:
Originally Posted by KYDave View Post

Thanks guys - thought so.

 

I'm thinking about making a Pho soup next time I have a few shoulder bones to cook down.

 

That should be good - Pho Sho (grin).



Dave, For a good Pho Lon ...you are going to need more Collagen than you will get from Butt Blade Bones...Add 2-4 Split Pig Feet per gallon of Soup...Depending on how much, "Rich Mouth Feel" you want...JJ

 

post #12 of 14
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post



Dave, For a good Pho Lon ...you are going to need more Collagen than you will get from Butt Blade Bones...Add 2-4 Split Pig Feet per gallon of Soup...Depending on how much, "Rich Mouth Feel" you want...JJ

 



Pig feet? Interesting! Frankly, I've had a plain Jane palate all my life and never considered trying pig feet. I am finding in my old age that my palate needs a little more challenging and I think I will give this a try. Rich Mouth Feel... there's another ambiguous cooking term that I can add to "see the heat" and "you just know when it's done." (grin)

 

Thanks Chef!

post #13 of 14
Quote:
Originally Posted by KYDave View Post

This may seem like a silly question - even as I type I'm thinking it's a dumb question - but here goes...


See, not such a dumb question after all :) 

When I trim butts for sausage I throw the bone and all the trimmings in the pot and simmer it down, adds great flavor to everything!

 

 

post #14 of 14
Thread Starter 
Quote:
Originally Posted by DanMcG View Post


See, not such a dumb question after all :) 

When I trim butts for sausage I throw the bone and all the trimmings in the pot and simmer it down, adds great flavor to everything!

 

 

Good point! I will not be throwing the bone/trimmings away anymore!

 

Thanks to everyone - I love this place!!!

 

 

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