Double Pork Butt Weekend


 
Dave from Denver

Dave from Denver

TVWBB Wizard
Hey guys, picked up a 16 lb 2 pack at Restaurant depot ($2.06/lb). But I've got a freezer full of pulled pork. What to do what to do...

Pork butts
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Thanks to what I learned from J Biesinger's thread "breaking down a pork butt" I cut the two fat caps off for "mock belly" bacon.

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I had plans to make three kinds of sausages, but when I was butchering this thing, out jumped a 1.2KG coppa and I couldn't bear the thought of grinding it into little bits. This thing is huge so I think it needs to cure for at least 2 weeks. Maybe longer.
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Stage 1 packaging - coppa and bacon in dry rub cure by weight, about 4 lbs lean strips in a char siu marinade for grilling later and then, even later, char siu bao, my favorite food in the whole world.
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Coarse grind
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Fine grind seasoned breakfast sausage
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Breakfast sausage chub to partially freeze then slice patty portions
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Pork pepperoni ready to ferment. I fermented this (yogurt culture) covered in a pan in the oven with the light on for 24 hours. It's currently hanging to dry in the curing cabinet. Here we go!
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Here's the grilled char siu pork
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Will try to update as these products progress. Or start a new thread in Charcuterie, or something. Thanks for looking!
 
That is some fantastic cooking skills you have and thanks for sharing. By the way I like your grinder, I have my grandmother's that was given to me a long time ago.
 
Very Impressive - I'd love to try it! (yours, I'm too lazy to try to copy :) )
 
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