Recent Adventures in Pork

I bought 2 ~9lb pork shoulders (blade). These broke down into:

  • 8 lbs of cubed meat and 2lbs of cubed fat for sausage – 1/2 is frozen, the other 1/2 got turned into 5lbs of Sweet Italian Sausage
  • 3lb blade roast (dinner tonight w/ braised cabbage)
  • ~3lb of bones and scraps – frozen, to become stock
  • 2lbs of extra meat and fat for the next sausage batch

I also bought a ~12lb pork belly. It broke down into:

  • ~1lb of skin, frozen until I decide to make some cracklins
  • ~3lb of “short” ribs, frozen, to be smoked
  • 2 x 4lb belly pieces – 1 is in a cure right now to become some bacon, the other is frozen and will become pancetta
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This entry was written by jeff, posted on February 21, 2009 at 16:43, filed under Uncategorized and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.

2 Comments

  1. ntsc
    Posted February 28, 2009 at 12:36 | Permalink

    Leave the skin on the belly that will become bacon until the bacon if finished, if it is smoked it will add flavor to a soup at that point. I’m told but haven’t tried it, that it also adds gelatin to soups.

  2. jeff
    Posted March 2, 2009 at 22:40 | Permalink

    thanks for the advice. seems like a good idea, though the idea of cracklins also sounds good to me.. :)

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