Butts on sale

[TomKnollRFV]

Chop if you ever need an experienced food tester I come for free.. LOL!

 

[crazymoon]

CS, Excellent work on those pork products,everything looks awesome ! like

 

[Kyle E]

Natural hog casings . I prick the casings , but just to get air out . The casings let the smoke thru .
That's a 5lb LEM vertical stuffer .

Thanks Chop! Do they even make cow casings? Would they work the same?

Funny story. Grandma always made Swedish sausage for the family for Christmas dinner (we traditionally held Christmas dinner on Christmas eve). One year a couple of our family members found out the material she used for stuffing the sausage, and subsequently refused to eat it because they thought it was gross. For the next couple of years, the Swedish sausage was made in patties. The complaints only got worse. o_O So grandma said "screw it" and went back to making them the traditional way. She told the ones who thought it was gross they could cut the casings and eat the internal parts. But, she was not going to be responsible for breaking a family tradition that was hundreds of years old.

 

[chopsaw]

Holy hell man this looks fantastic. Points for sure on the whole process! I hope to have the knowledge one day to do all of this!

Thanks . Hang around here and it'll happen . Start today . Go get some pre ground pork , mix up Pop's seasoning for breakfast sausage . Fry some up . Report back with pictures .

Yessir Chop! Everything looks great.
I too am doing the @daveomak "Okanogan Oink" on my next ham;)

Thank you . Make sure you use the phosphates and the no salt veggie stock .

 

[chopsaw]

Chop if you ever need an experienced food tester I come for free.. LOL!

Tom if there becomes a need for that position , you're first in line .

CS, Excellent work on those pork products,everything looks awesome ! like

Thanks CM !

 

[tropics]

Rich I just found this and I am glad I used the search. That Ham looks great I have been looking for a shank its ridiculous trying to find stuff up here. I have a butt in the freezer will be Easter Ham Thanks for posting your Butt LOL Points
Richie

 

[chopsaw]

Richie , I been using butts for all my hams . Can't find picnics here either .
What I do is buy 2 or 3 butts . I trim the fat cap off of one and save the 3 ish pound hunk for ham . Less fat inside that way and it' intact . The rest goes for sausage . Boned and rolled would be better for Easter though .
Here's the last 2 I did .


I have plenty of # 28 netting , and ham bags . If you need some and don't want to buy a bunch let me know . Be happy to send you some .

 

[tropics]

Richie , I been using butts for all my hams . Can't find picnics here either .
What I do is buy 2 or 3 butts . I trim the fat cap off of one and save the 3 ish pound hunk for ham . Less fat inside that way and it' intact . The rest goes for sausage . Boned and rolled would be better for Easter though .
Here's the last 2 I did .
View attachment 430456
View attachment 430457
I have plenty of # 28 netting , and ham bags . If you need some and don't want to buy a bunch let me know . Be happy to send you some .

Did you de-bone a butt for this?

I still have the net you sent me thanks anyway
Richie

 

[chopsaw]

That's a small 3 lb whole muscle ( coppa ?) out of an 8 lb butt . One side of the bone . The rest goes for sausage . So yes , that's boned out , save the largest intact whole muscle for ham and grind the rest .