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I wanted to become more familiar with parting out a pig, as we're opening a restaurant near future and BBQ will be front an center. I approached my local butcher, who was more then happy to order in a small 85 pound pig. We parted out the primal cuts and just continued to cut away.
Skin is...
Bacon looks very good.
I followed Michael Ruhlman's recipe a few weeks ago. See link below. Came out very good and I will be doing it again.
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I did a quick search of some of the sponsor links, will spend more time. I had visited that site before, missed the brine injector link, was looking under a link that showed high volume needle machines.
Thanks again for the speedy reply.
I need a source for a multiple needle injector for our restaurant operation.
I've seen one, but it's really built for a high volume commercial application.
Any help would be appreciated.
Thanks.
Jay Cohen
Thanks fellas. I'm really looking forward to networking with some great people, recipes on these boards. I'll post our menu and spirits/draft menu near future.
Practice run this weekend as our kitchen is not done yet. We will be using Gerber Chicken Splits, family owned company out of Southeastern OH, near Canton. Visited facility, convinced these are some of the best birds in the country.
Rubbed with a Honey Rub from Butcher Injections, Dave was...
Been smoking for about 5 years on a Amerique from Cookshack. KCBS Judge, opening a restaurant in the next 60 days in Girard, OH, BBQ, Burgers and Flatbreads.
Will post menu for feedback near future.
Spend most of my time on the Cookshack forum, looking forward to learning and meeting new...
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