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Joined: Dec 2005
Posts: 9,568
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Dec 2005
Posts: 9,568 |
boston butts on sale again.time to make sausage. bought 180lbs of butts. called around and sold over 100lbs of sausage. i'll put me 10lbs in 1lb packs and 10lbs of breakfast links in the freezer. make enough to pay for the days work and get all of mine free.
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Joined: Dec 2005
Posts: 7,014
Campfire Tracker
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Campfire Tracker
Joined: Dec 2005
Posts: 7,014 |
Very nice. How much sausage do you expect from 180# of butts?
$$$ TRUMP AT THE PUMP 2024 $$$
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Joined: Dec 2005
Posts: 9,568
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Dec 2005
Posts: 9,568 |
I ended up grinding 135lbs and put 4 butts in the freezer wholefor bbq.
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Joined: Dec 2013
Posts: 44,222
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,222 |
Damn, dude. Nice work.
From the quick response, I'd say you're putting out a pretty good product.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: Mar 2008
Posts: 1,221
Campfire Regular
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Campfire Regular
Joined: Mar 2008
Posts: 1,221 |
Maybe a silly question . . . how much trimming do you do on the butts? I think I am too picky on trying to trim off connective tissue.
Give me land, lots of land, under starry skies above. Don't fence me in.
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Joined: Oct 2004
Posts: 16,909
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,909 |
Very little if any trimming unless there's a very thick fat cap. It all gets ground up.
Know fat, know flavor. No fat, no flavor
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Joined: Sep 2009
Posts: 41,959
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 41,959 |
I normally buy mine with the skin still on. I remove this & chunk to grind, bones go to the dog.
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Dec 2005
Posts: 9,568
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Dec 2005
Posts: 9,568 |
i remove the stretchy strip of fat that is in a butt about 2in in from the fat cap. some butts have more fat than i like on the cap so i will just fillet a slab off. everything else goes in sausage except any blood spots. i do not trim my bones real close because i boil them off later and make ponhoss. i did that this morning and ended up with 24lbs.around here ponhoss sells as good as sausage.my buddy makes his own sausage to and he made 80lbs today.he doesn't make ponhoss but he saves all his trimmings and bones for me. i'll make more ponhoss in a few days i guess.
Last edited by srwshooter; 01/18/17.
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