Pork Butt trimmings

Discussion in 'Pork' started by kydave, Nov 22, 2011.

  1. kydave

    kydave Smoke Blower

    This may seem like a silly question - even as I type I'm thinking it's a dumb question - but here goes...

    I like to buy fresh slaughtered pork butts from a local on farm butcher shop (USDA Inspected) for my sausage. Since I'm not accustomed to deboning, the butcher does it for me (no charge but he keeps the bone). When I have attempted to debone a butt myself, there was a lot of meat left on the bone and I thought it might boil down well to make a rich pork stock.

    My question is, have any of you pitmasters/chefs used the shoulder bone for a pork stock? If so, do you care to share your technique/recipe?
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Yes i have made stock w/ the bones.

     Slice a couple of onions , 3 stalks celery and quarter and seed a bell pepper .

     place these in a pot w/ the bones and cover bones w/ water. season if you want to.

    Bring to a hard boil and turn heat down to a simmer. I use a straining spoon to pull off any foam

    that forms on the top. I try to simmer at least 3 hrs adding water if needed.

     Strain into a bowl and into the fridge. once the fat sets on top, remove the fat and discard.

     Great for use in soups , stews,chilli , beans etc.
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Yup - just like Eman said. Making stock for me is pretty much the same no mater what I am using 
     
  4. kydave

    kydave Smoke Blower

    Thanks guys - thought so.

    I'm thinking about making a Pho soup next time I have a few shoulder bones to cook down.

    That should be good - Pho Sho (grin).
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Good one Dave!
     
  6. scooper

    scooper Smoking Fanatic

    Almost every bone in this house goes through the stock pot before it gets thrown out.  I have a whole section in the chest freezer filled with bags of bones from various meats. 

    Poultry stock is always good to have on hand.  Instead of storing a a couple gallons of it, I strain it, de-fat it, reduce it down to a rich concentrate, strain it again through a fine mesh strainer, then pour it into ice cube trays and freeze it.  The next day I pop them out into a gallon ziplock.  They're great for adding to sauces, veggies, soups, etc. that need a flavor boost.
     
  7. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Only pork bone that doesn't go into stock, is ham bone. Leave some meat on the bone and then use the whole thing in a pot of red beans.
     
  8. scooper

    scooper Smoking Fanatic

    That's a good thing to do too.  I'm making Texas Kidney Beans tomorrow, but I will boil the bone over night tonight and use the stock and meat scraps in the beans.
     
  9. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    What ever Eman said.......He is the master at those dishes with stock... I have tasted some of the stuff he has made and i am hooked.....

    Joe
     
  10. doctord1955

    doctord1955 Smoking Fanatic

    Or just leave a little meat on them and use Pops brine for soaking an curing for 1 week thenn smoke them for ham an bean soup!
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Dave, For a good Pho Lon ...you are going to need more Collagen than you will get from Butt Blade Bones...Add 2-4 Split Pig Feet per gallon of Soup...Depending on how much, "Rich Mouth Feel" you want...JJ
     
  12. kydave

    kydave Smoke Blower


    Pig feet? Interesting! Frankly, I've had a plain Jane palate all my life and never considered trying pig feet. I am finding in my old age that my palate needs a little more challenging and I think I will give this a try. Rich Mouth Feel... there's another ambiguous cooking term that I can add to "see the heat" and "you just know when it's done." (grin)

    Thanks Chef!
     
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    See, not such a dumb question after all :) 

    When I trim butts for sausage I throw the bone and all the trimmings in the pot and simmer it down, adds great flavor to everything!
     
  14. kydave

    kydave Smoke Blower

    Good point! I will not be throwing the bone/trimmings away anymore!

    Thanks to everyone - I love this place!!!
     

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