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Joined Mar 2, 2012
could i get some imformation what brand of knife and size to cut meat i bought a boston butt and it took me a hour with the knife i have to cut it into cubes to grind , also i am going to try cold smoking a pork loin to moke can bacon any help you can give is going to be a big help. the loin is cured 15 days with bhi mountain buckboard bacon cure .thanks


Master of the Pit
Joined Jun 23, 2011
I get the Mundial butchering knives for SausageMaker, they work fine for me, but you certainly can spend more if you want.
There are basically 4 major brands to choose from here in the US, Victorinox, Dexter-Russell, F. Dick, and Mundial.

Use a boning knife to remove the bone, I like curved curved semi-flexible, but there are others to choose from.

Use a breaking, cimeter or churrasco knife to dice up the butt.

Yep, I would cold smoke the loin below 80 degrees F give it 2-4 days to mellow covered in the fridge, then slice it and fry at low medium heat turning every 15 seconds until done (don't over-cook!), that should eliminate the dryness problem.


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