Meat prep advice

[GusRobin]

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?

[marauder11]

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.

[NePaSmoKer]

Trim the slimy membrane type of fat and grind the rest.

[classicrockgriller]

I grind everything but the bone.

[TestRocket]

I grind everything but the bone.

Showing your old age? Sorry couldn't help it!  :D

[KevinG]

I grind everything but the bone.

Showing your old age? Sorry couldn't help it!  :D

lol

[Tenpoint5]

Trim the slimy membrane type of fat and grind the rest.

Ditto

[BuyLowSellHigh]

I do as NePaS says.

[Sailor]

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.