Ask a butcher

[twilliams]

Deepwoodsbutcher I have two hogs I am purchasing in September. One is going to a processing shop but the other one they don’t have an open slot for. I have only broke down a hog once and can’t remember what I did. So this is gonna be a challenge. More than likely most of it will be going into just trim for my venison sticks, sausage and bologna so skill isn’t really needed. Just curious on what the best fat would be to use for that. Assuming the back fat. Also I’d like to keep the bacons to try curing and smoking them myself like I’ve seen people do on here. I am concerned on the weather, I will be doing this in my shed so a hanging period is more than likely not gonna be able to be done, big issue? Won’t be refrigerated

[Deepwoodsbutcher]

dawg I love this question! Truthfully, you may get different answers out of me on any given day. But in general my preference is(not necessarily in order of tenderness, but flavor)… Ribeye cap, bavette, ribeye, chuckeye, Denver, teres major, flat iron, porterhouse, T-bone, NY strip, hanger, skirt steak, flank steak, oyster, merlot, chuck steak, ranch, then any steak cut from the round. These last 3 must be cooked low and slow (chuck steak is wonderful this way). I don’t really care about beef tenderloin. Aside from being the most tender, I find it lacks flavor and therefore isn’t worth the price. Not a popular opinion I’m sure, but I will cut it for stir-fry or jerky unless I plan on wrapping it in bacon and smoking it as a roast. The most tender cuts are, tenderloin, teres major and flat iron. The list goes on from there.

[cdavis]

Deepwoodsbutcher thanks for sharing your opinion

[Denny O]

twilliams Look up the Perkins Boys from Ohio
White Feather Meats
Bearded Butchers

[Denny O]

I find their rubs to be a tad salty.

[Deepwoodsbutcher]

twilliams There is no real need to hang a hog before processing. If just making sausage, go ahead and “hot bone” it. Of course then you want to get it cooled as quickly as possible, but this can be done after breaking it down smaller so it can fit in your fridge. It is admittedly more difficult to work with warm because the fat will be more slippery. Split the hog in half, cut the shoulder off between the 3rd and 4th rib, take the ham off at the sirloin, then cut through the ribs to separate the belly from the loin. Get the primals cooling in a fridge or on ice in a cooler. You can continue cutting from there. There are a ton of good YouTube videos to show that process. Once chilled, the best fat for sausage is from the shoulder but all exterior fat can be used. Homemade bacon is the best! Don’t forget to save the jowls, they are good for bacon too (or excellent for sausage).

[Deepwoodsbutcher]

Denny O I agree. They are tasty, but you have to use them sparingly. I haven’t had good results following their suggestions on ratios in jerky or sausage.

[Deepwoodsbutcher]

Denny O said in Ask a butcher:

twilliams Look up the Perkins Boys from Ohio
White Feather Meats
Bearded Butchers

They do a pretty nice job of explaining the process. I like their butchering videos.

[zbigjeff]

Deepwoodsbutcher Very nice breakdown. Your list almost matches mine. I also mostly cook/prepare your top half by reverse sear and the bottom half via sous vide or braise because they are the leaner or tougher cuts. But, there always exceptions to any rule and the people(family-friends) who are going to eat the products. Thanks for putting your expertise out there and your humble opinion. Just have fun and eat well.

[dawg]

Deepwoodsbutcher Thank you. That’s a good list and I definitely have missed some good steaks but will make sure I don’t anymore. Thank you for your opinion.

[PapaSop]

Deepwoodsbutcher
Was just looking at your brat post on “What did everyone cook today”.
What do you use for a final grind for brats? I have experimented some and finally ended up using a 10mm for first grind and 7mm for the second. First tried a 4.5mm for second grind. Thought these came out a little “gritty”, not a great mouth feel. Sorry Jonathon .
The 7mm seems to work for me but curious. Thought about trying the 10mm as is but not yet. Perhaps to chunky. I know twilliams has talked about this before.

Thoughts?

Thanks

P.S. Using just pork butts.

[Deepwoodsbutcher]

PapaSop I believe I used a 3/16 so about 5mm on these

[PapaSop]

Deepwoodsbutcher said in Ask a butcher:

PapaSop I believe I used a 3/16 so about 5mm on these

Thanks.

[Deepwoodsbutcher]

PapaSop your welcome.

[bocephus]

PapaSop I like a little coarser grind for brats, so for my second grind I also go with the 7mm plate.

[zbigjeff]

PapaSop My peeps like the coarse cut (for me it’s a 3/8th). They didn’t like the overly emulsified chew using the 3/16 on the second grind. Guessing everyone has their own opinions.

[Deepwoodsbutcher]

I do pork brats with 3/8s usually. All depends on what you want.

[glen]

PapaSop 7mm

[Jonathon]

Deepwoodsbutcher So, is there a difference in seasoning for pre-rigor pork processing or no?

Also, thoughts on the Denver cut, all hype or worth it?

[processhead]

For my brats, chorizo, and breakfast sausage, 2 grinds. 3/8ths and then 3/16ths