DeBoning Butt For Sausage

Discussion in 'Sausage' started by nepas, Nov 18, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got an order for some SS and Bologna, But she wants pork and beef.

    Ok no problema.

    Wash the butt off good before you start.

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    I cut the fat off and set aside.

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    Next i start to cut the blade out. Careful so you dont slice your fingers up.

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    Blade out. Cut as much meat from it as you can.

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    Deboned pork butt ready for cutting and grinding.

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    Cut off any membrane, tendons, blood spots and toss em.

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    Next cut and cube the butt. Again if tou find and membrane, tendon, blood spots cut it out.

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    Do yourself, family and friends a favor and rinse the cubes off really good.

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    Double colander bowl.

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    Cover and fridge (cant find the lid....OUI)

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    Now i cut the fat.

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    In a bag and into the fridge.

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    OK

    Now that the pork is in the fridge, Lets clean up.

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    When i was growing up on my parents farm in the Southern Calif desert, I was fortunate enough to have 2 of the best dirt road neighbors a kid could have. One was an LA County Bomb squad detective and one was an LA County Firefighter. Both of them taught me different things that helped later in life.

    My firefighter neighbor taught me to never pour water into standing caustic liquid. Always pour the caustic into the water as the standing liquid will be whats splashed up.

    Oh and my bomb squad neighbor? I dont think i can post what he taught me.....LOL

    Water

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    Bleach. You did wash the knifes off first?

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    If your cutting board does not fit in your tub, wash it first then spray with a solution of water/bleach and let it air dry. My solution is 2 cups water and 1 tsp bleach to a spray bottle.

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    I will be back and show the grinding and ingredients later.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great so far!
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Do yourself, family and friends a favor and rinse the cubes off really good.

    NEPAS.... morning...  Why do you rinse the cubes ??? 

                                     Do you rinse the fat also ???  

                     Just wondering, never saw this before...  Dave
     
  4. grimreeper

    grimreeper Smoke Blower

    great job. I clean up my stuff a little different. I take it out to our dairy barn and run all my stuff threw the cleaner and sanitizer. It comes out clean and safe.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Job by an X-coalcracking ridge-runner!!!

    Thanks for a Great Step-by-Step pictorial tutorial !!!!

    You Sir are a gentleman & a scholar!!

    Bear
     
  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    well i'm pulling up a chair and watching the rest of this one !!!!!

    it's going to be a good one !!!!!!      [​IMG]
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    Sir...????????????? he lives in Georgia now...... Its... " ya daggum hick
     
  8. frosty

    frosty Master of the Pit

    GOOD JOB!  LIke the primer. 

    [​IMG]  I'm actually considering putting a hot water spigot to the outside to be able to clean the equipment better, since the sink in the kitchen is a little smaller than I prefer.
     
  9. jak757

    jak757 Smoking Fanatic Group Lead

    I love these types of step by steps tutorials.  Thanks for posting in nepas.  I'm looking forward to the rest!
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Dave

    I rinse because while deboning you can cut a sliver of bone off and it will grind into the meat and you will have small bone fragments.

    Anyways

    Here i have put crisco on the back side of my plate so the blade has some lubrication before the meat hits it.

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    Going with the 1/8 plate for the meat grind.

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    1/4 plate for the fat grind

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    My SS mix ready. This is for 5 lbs

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    All mixed and into the fridge as no time today to stuff and smoke.

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    grimreeper---------> I wish i had all that dairy sanitizing stuff.

    Thanks everyone.

    BBL
     
  11. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looking good! 
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good so far Nepas!
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Thanks Nepas - great tutorial - keep it coming 
     
  14. slownlow

    slownlow Smoking Fanatic

    awesome tut.  Thanks so much.  I'm enjoying the show [​IMG]
     
  15. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Nice job.  Glad you are emphasizing (sp) clean.  Way important dealing with food products.
     

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