j biesinger
TVWBB Platinum Member
It seems like most of us do one of two things with a pork butt: barbecue it whole, or grind the entire thing. I haven't been satisfied with either of those options, and since I typically grind a couple butts a month, I started experimenting with how I break butts down.
Here's how I'm currently breaking down butts:
Step 1: Locate and remove Under Blade ( Serraus ventralis)
Turn the butt, fat cap down, so that the "T" end of the blade bone is facing you. Identify the large muscle with a trapezoid shape, sitting on top of the blade.
Follow the natural seams and work the muscle out.
Once removed, square it so you have a nicely marbled block of pork. You'll want to thinly slice this, against the grain, but I freeze it this way to make thin slicing easier.
Step 2: Money Muscle
Keeping the orientation the same, slice off the money muscle. Make the cut at the end of the blade bone.
I trim it up into a cylinder, as this will be roasted whole.
Step 3: Buckboard Bacon
I have not tried this before, but I knew I could get a cut from the butt that would be similar to belly. I'll report back with my result.
Work the blade bone out.
With bone out, square up your piece of bacon. I also trimmed it to an even thickness.
Step 4: Ground Pork
Some notes on grinding. Cut the pork into strips as this makes it easier to feed the grinder. The strips self-feed and you'll do a lot less pushing.
Watch out for lymph nodes. I read that they should be removed. I don't know how important that is flavor-wise, but they are easy to find and cut out prior to grinding. Look for off color nodules in the sliced pork.
I also remove any blood clots, and excess fat (IMO straight ground butt has a little too much fat).
Out of a 10 lb butt, I yielded 4 lbs of ground along with the other cuts
Cooking the under blade. As I mentioned above, I slice this thin and cook it quickly. I prefer it over loin which is considerably leaner. My favorite preparation is a Vietnamese dish where the slices are marinated and grilled and served over a noodle salad
Cooking the money muscle. I love cooking these sous vide (and then deep frying), or simply roasting them in the oven. They certainly could be barbecued as a mini pork butt, it is the best part of the butt after all.
Here's a shot of one the had been seasoned with salt and sugar, cooked sv (175* for 12 hours until tender), deep fried, then a honey sherry glaze was baked on.
Cooking the blade bone. I save all the bones and once I have accumulated 8 or so in the freezer, I'll make a large batch of stock. Roast the bones until deeply brown, put them in a stock pot, cover with water, and simmer for as long as you can. I usually add a chicken carcass too. In addition to pork/chicken broth, you can see bits of roasted money muscle in this bowl.
buckboard bacon results
Here's how I'm currently breaking down butts:
Step 1: Locate and remove Under Blade ( Serraus ventralis)
Turn the butt, fat cap down, so that the "T" end of the blade bone is facing you. Identify the large muscle with a trapezoid shape, sitting on top of the blade.
Follow the natural seams and work the muscle out.
Once removed, square it so you have a nicely marbled block of pork. You'll want to thinly slice this, against the grain, but I freeze it this way to make thin slicing easier.
Step 2: Money Muscle
Keeping the orientation the same, slice off the money muscle. Make the cut at the end of the blade bone.
I trim it up into a cylinder, as this will be roasted whole.
Step 3: Buckboard Bacon
I have not tried this before, but I knew I could get a cut from the butt that would be similar to belly. I'll report back with my result.
Work the blade bone out.
With bone out, square up your piece of bacon. I also trimmed it to an even thickness.
Step 4: Ground Pork
Some notes on grinding. Cut the pork into strips as this makes it easier to feed the grinder. The strips self-feed and you'll do a lot less pushing.
Watch out for lymph nodes. I read that they should be removed. I don't know how important that is flavor-wise, but they are easy to find and cut out prior to grinding. Look for off color nodules in the sliced pork.
I also remove any blood clots, and excess fat (IMO straight ground butt has a little too much fat).
Out of a 10 lb butt, I yielded 4 lbs of ground along with the other cuts
Cooking the under blade. As I mentioned above, I slice this thin and cook it quickly. I prefer it over loin which is considerably leaner. My favorite preparation is a Vietnamese dish where the slices are marinated and grilled and served over a noodle salad
Cooking the money muscle. I love cooking these sous vide (and then deep frying), or simply roasting them in the oven. They certainly could be barbecued as a mini pork butt, it is the best part of the butt after all.
Here's a shot of one the had been seasoned with salt and sugar, cooked sv (175* for 12 hours until tender), deep fried, then a honey sherry glaze was baked on.
Cooking the blade bone. I save all the bones and once I have accumulated 8 or so in the freezer, I'll make a large batch of stock. Roast the bones until deeply brown, put them in a stock pot, cover with water, and simmer for as long as you can. I usually add a chicken carcass too. In addition to pork/chicken broth, you can see bits of roasted money muscle in this bowl.
buckboard bacon results