So when the recipe calls for 5# of pork, I usually buy a butt and trim it, grind it, mix it, stuff it. I spend a lot of time trimming the butt, partly because I don't have great knives. (Christmas present # 2 to myself will take care of that). Do others trim it that much or just cut it up and grind it. Or do you get pre-ground pork?
When i have used pork butt i have not trimmed much because i use venison. remember the fat ratios most pork butts should be close to that 25 30 % range according to my local butcher.
Trim the slimy membrane type of fat and grind the rest.
I grind everything but the bone.
Quote from: classicrockgriller on December 18, 2010, 01:23:51 PM
I grind everything but the bone.
Showing your old age? Sorry couldn't help it! :D
Quote from: NePaSmoKer on December 18, 2010, 12:33:34 PM
Trim the slimy membrane type of fat and grind the rest.
Ditto
I do as NePaS says.
The butts that I have been getting are from Costco and come 2 to a pack and are bone out. I just start at one end and slice off a slab and then cut in slices and keep going until both are all cut up in strips. Then I grind the entire batch. I then weigh out 5 pounds and bag it. The butts I have been getting are around 5.5 to 6.5 bone out. So that gives me 2 5 pound batches and some left over. What is left over I vac and freeze. I now have enough of the left overs to make up another 5 pound batch which I will smoke. I hate to refreeze meat that I have frozen before.