Grinding Time

[BGKYSmoker]

10 lbs of but ready to grind.

But before you grind you should do some prep.

Clean area and tools.

Butt ready to cut.

cubpoke.JPG

• BGKYSmoker
• Jan 12, 2013

De bone it.

pokbone.JPG

• BGKYSmoker
• Jan 12, 2013

Cut off all the nasty membrane from the back and under the flap. Ok for smoked butt, Nasty for sausage.

cubpok1.JPG

• BGKYSmoker
• Jan 12, 2013

pokefat.JPG

• BGKYSmoker
• Jan 12, 2013

Dont know what im going to make yet. Cover and in the fridge for tomorrow.

cubpoke2.JPG

• BGKYSmoker
• Jan 12, 2013

 

[boykjo]

Look at all that purdy meat...mmmmmmmmmmmmmmm Ya'll are making me look bad.. I haven't made sausage in a while....

 

 

[diggingdogfarm]

Lookin' good!

I haven't made sausage in a while.

Same here, almost 2 months since I've made a batch due to a kitchen remodel.

Soon, hopefully, very soon!



~Martin

 

[BGKYSmoker]

Going to split the pork and do some fresh creole and some smoked somthing.

 

[venture]

Only been making sausage for a couple of years now.

Advice to newbies?  Learn to know your butt.  It took me a couple of times to learn the normal fat from the membranes.  They are not as pronounced as they will be in a rib, for example.

Get the membranes out and leave the good fat in.

My best guide was my grinder.  That stuff wound itself around my blade and turned my meat into mush?  That told me I wasn't trimming my butts properly.

Assuming I had the blade in the right way? 

Good luck and good smoking.

 

[1beezer]

Very helpful, thanks

 

[driedstick]

nice - good info thanks