How to Butcher a Pig | Every Cut Explained Plus Ham and Sausage | The Bearded Butchers

do it right we're back it's thursday here at the white feather meeting and today you saw how we

butcher

ed a pig farm style in the barn a year and a half ago but a lot of people asked us to do one more in a commercial setting using our band saw, so today that's what we're going to do, we're going to show you the whole process. Make sure you stay tuned throughout the video because we will explain how to smoke and how we will heal. I'll be making

sausage

s towards the end of the video and today you're going to involve all of us, so you'll be Scott, Shawn will be making

sausage

s and let's go ahead and get started.

Started, this is number one of the eight pigs we're going to do today and it starts with a normal trim. One of the number one things we will do. The first thing we will do is take out this so-called leaf butter that we make. render this and make lard with it or you can add it to the sausage trimmings if you like flaky pie crust use a little lard you will never regret it so let's just skim off some of this loose fat . from here like Scott said, let's savor it, put it away and take it away.

I like to remove the spinal cord as part of this process. Here I'm going to go ahead and just remove the spinal cord. We will discard it. starting here on this inside tenderloin, you can grab this flap right here, on the top of this fresh side, there's a pork flank there, if you want to save it, we don't sell them here, so we don't save them. grind it into a sausage, removing the spinal cord from this side, just trim a little bit, so pretty much each side of this pig we're going to duplicate it, you know, from one side to the other of each side and we'll just work through it now .

What I'm going to do is grab our 27-inch hand saw, a very nice hand saw. If you don't have one, we'll add a link. I like to start with two fingers of that pelvic bone and you can see this. It's going to be the tailbone right here, you want to start at this angle, so if you don't, if you put it at an angle like this or like this, it's going to deflect

every

thing, so two fingers have a good angle back towards this tailbone. . cutting right there at the top of that tenderloin same thing on this side there again we have our angle as soon as you cut that bone go ahead and stop now what we're going to do is hold this, this is the ham so we're going to hold this ham on high and we'll just take the knife and cut it all the way to the bottom like this, removing the tailbone, leaving that one aside and doing the same thing on this side, like this, now I should go over. a little bit of the anatomy of the animal here, real quick, we have the back, which is the ham, we have this is the back of the pig, this is where you will get the pork chops, the pork loin, we have a shoulder which will consist of the picnic, the butt, we have the ribs and then on this back we have the fresh side of the pig, so just to give you an idea of ​​what the layout of the pig is like and at this point we're just Let's go ahead and start breaking it down and show you all the cuts so let's go to the saw so when we cut the shoulder we like to put three three bones so one, two, three, three and four, we'll move on. and remove the shoulder now we're going to go ahead and remove the loin from this rib and the fresh side okay let's break that down I'm going to take this ham here we like a lot of boneless hams so I'm just going to remove one little of this covered in fat because this is going to be turned into ham steaks, boneless ham steaks and nobody really wants a lot of fat, we like a pig that this dressed pig weighed. 222 pounds that are obviously fed headless and skinless, so we like a bigger pig.

I feel like we get a better product and the result is that you're going to have some of this extra covering grease, but that's okay because you can add that. again on your sausage and you can certainly make lard with it, so once I've removed that, I'm going to go ahead and pull out this H-shaped bone and I can, just because I have this semi-flexible knife, I can just curve it right there now. , whatever you're getting out of this can go to our trimming table, where Shawn will trim off even more excess fat and any gristle and can turn it into sausages and brats, so h-bone. removed, take just a little bit of this cartilage there, then you can see kind of a natural seam here and if I start my knife right towards the bone, it will make contact with the bone, I'll be left out. of that top round, you see, I actually nailed that perfect seam

every

time you see that on each side there and then I'm going to go right down through the joint here and then that allows me to achieve what we call this sirloin tip. you can turn it into a roast, however in this case we're going to turn it into a sausage, so that goes to our cutting table.

Now we have a semi boneless ham, so what I like to do is apply a little bit of pressure here. that's going to lift my ham where I want it and then I can trim it that way when we get our first stake. It is nice and square many times we will leave the hock if it is going to be a Christmas ham. In this case, we're going to do all the stakes, so I'm just going to cut along the joint that way we can catch this, we'll put it in our brine and we'll do it. on boneless ham steaks, you saw the ham, now it's time for the tenderloin, what I like to do is start to place this, you know, right against your body, here, uh, grab your knife today, of course, we'll use the Victorinox, the reliable six. one inch semi-stiff bone knife, pull towards you and just remove the excess fat on this pork loin, so I've been at this for a while so I can make these nice long cuts, taking out these, you know, big chunks of fat, just in With a big hit, I like to remove a decent amount of that fat, so that when our customers buy this in our retail store, they're not just paying for the fat, so once we get this down to about there, there will be more fat to get that beautiful lard.

At this point we're going to take a tenderloin and we're going to make it with a bone-in option and we're going to take the second line and make it a boneless option, kind of like we did in our meat processing video, so from here, let's start to Break it down first, bone-in sirloin, sirloin, sirloin roast, we're going to do some bone-in sirloin chops and then we'll work our way up to some country style ribs, so let's start with a really nice sirloin butt and don't get confused with the sirloin butt. shoulder, two different things and I'll show you that we always like to square these tenderloins before we start cutting chops, if you don't they're going to be at the wrong angle. all the way through the cut, an inch thick bone-in pork chop, very nice, I like to work my way up to this end where I have about four bones left, so one, two, three, four nice middle bones We will square them right here.

Then with this we're going to make some country style pork ribs by removing that piece of vertebra in the back so we can cut around here and I'll show you how to do it here in a second, so with that first loin sirloin bone roast into pork chops pig scott is going to grab a bone scraper he's going to remove the excess bone dust before putting them in a package he's going to make them look fancy and pretty for our customers it's time to show them these country style ribs If you get a chance to grab one of these, is made by Dexter.

This is a meat hook that works great to remove this membrane from these ribs just like that. Now what we want to do, I'm going to go ahead and grab my eight inches. Victorinox Ripping Knife, we're just going to cut these country ribs like that, so you'll have a bone-in section and a boneless section. I'm going to go ahead and square them up keeping in mind that Anything we cut out of these is going to go into our sausage, so when we square up a cut, that doesn't mean we're going to throw it away, it just means it's going to go into the sausage, so there's the first set. of country ribs bone-in version here is the second set which is the boneless version and there you have it that is the first loin which is the bone next we will show you the boneless pork belly who doesn't like good bacon sizzling in the morning for breakfast that's what we have here, so we're going to go ahead and show you how we remove the ribs and then how we cut the belly to make bacon.

I like to start by marking this membrane right here and I'll show you. why later, but we're going to go ahead and use our meat hook again and pull it out, then here you can see there's a row of little bell bones running like this, like soft cartilage, so you want to start about a inches below those that just make a cut but don't go too deep into that cool side, so at that point you want to start right here for these ribs, keep the knife nice and flat and just pull out these spare ribs and I'll trim them. a little later imagine a Sunday afternoon the smoker is excited you have the

bearded

butcher

's mix seasoning to put there in the

bearded

butcher's barbecue sauce you are smoking some ribs it seems like a good time to me fresh pork accompaniment So this is it pretty much everything, we're going to go ahead and trim it here and then we're going to go ahead and remove both sides.

The reason we do this is so that it fits well on our slicer. and square and we end up with nice even slices of hickory smoked bacon, so there you have it with the fresh pork side a little bit later in this video, Scott will go over a little bit on the smoking and curing of this, but until then, Let's move on to the next thing. One of the things we do a lot now, I want to point out something: we change our gloves a lot during the video, it's edited that way, you don't have to look, change your gloves, so when you see us come back and go, cross contamination is a great standard of ours so I'm just going to point it out that way because you all are going to make comments um but anyway these are clean so what we like to do a lot is and this is where our seasoning all started Bearded Butcher's Mix Original was made specifically by Seth just to season our pork, that's what we use, about 50 of the pork that we sell gets the original seasoning because that was our first all-purpose seasoning, it was um . just a rub that we put on it didn't have a name and then what we did was we started putting a sticker on those packages that said butcher's beard approved and the bearded butcher is our father and that was basically the seal of approval. because it had our problem and that was about eight years ago and since then it's become a full line but it started with og og is what happens in a lot of our stuff so what we're going to do while we're packing we have a tub with a liner here and what we're going to do is we're just going to take the cuts that we want to season for the day and we're going to season them as we go in that direction, as they come into the package.

Vacuum seal these so that when we get into the packaging, they have the advantage of vacuum sealing, which is always something you can do at home if you're packing, there are many vacuum sealers available. Now that you can pre-season and vacuum seal because you're just going to incorporate those spices right into the meat a little bit more, nothing beats a pork chop seasoned with a bearded butcher's mix on your grilled pork shoulder, one of the best cuts to smoke and make pulled pork, first we will show you how we make it, we are going to remove this neck bone, save the neck bones, use them for broth, if you want you can smoke them, add them to the beans.

A really tasty upgrade to your bean soup, keep the knife nice and close to that bone as you pull it out like the pork neck bone. Now what we're going to do is go ahead and remove this double chin. smoke the jowl, you can make jowl bacon if you want, today we're going to turn it into sausage, so that's the jowl now, here inside these pork shoulders there's a gland right in front of that shoulder, next to that neck, There's always a gland, right? there we like to remove that gland because no one wants to bite into that on your cold pork sandwich, I'm going to go ahead and remove a little bit of this fat, you can remove as much as you want if you want a super super juicy shredded. pork, leave it there here again, we try to trim them pretty decently for our customers, so they know that when they buy something here they're not going to buy all the fat, okay, pork shoulder, there it is, here's the leg, this part of the shoulder is called the picnic, this portion is called the butt, so it has the bone of the shoulder.

In our opinion, this portion is the best part for pulled pork, so I'll go ahead and show you how we make it. I'll go ahead and jump. Here to our band saw, we are going to separate the picnic from the butt. You can certainly use them for a pork roast. This one we're going to take the bone off the blade, season it, and catch it in a net because that in our opinion is the best pulled pork, so this is an arm roast or a picnic roast. We like to trim them a little bit like this, we'll takeour scraper and we'll remove the bone dust from there, so normally we're going to get about two of these per side of the cut pork.

You know, two to three pounds, if you wanted a bigger one, obviously, you'd only get one, so those are roasted arms. At this point, let's do this. boneless pork loin you can leave the bone on too if you want our customers have become accustomed to buying these boneless, seasoned and netted bones, so just take your knife, stay right on top of the blade bone, flip it over and use your fingers to pull the meat. a little bit and just remove that bone from there like this, so now we have a boneless pork butt that we're going to season with the original butcher's beard seasoning, throw it in the net and it's ready for the smoker pork ribs spare ribs, this is a full rack today we're going to cut St.

Louis style and I'll show you how to do it remember that little trick I told you about the meat hook take your meat hook stick it under that membrane you can use a towel for this if I wish you could use a paper towel, a cloth towel, whatever I like to use. My meat hook works pretty well. I'm going to go ahead and just remove these bones a little bit so they don't break the seal on our vacuum pack. What I'm going to do here is a very soft cartilage that you can cut without damaging the blade of your knife, so when you smoke these ribs, you'll be able to cut them very well and you won't have to dig into this, uh.

These soft bones here are like a little ribeye, you can smoke them if you want, you can cut them into these little cubes, they're tasty treats, you just have to deal with these little bones that are there, that's how we like it. to sell them here in our store St. Louis style pork ribs and we're also going to season some of these so we'll show you how we make that pork leg. You can save it for soup stock if you like. save maybe the nicest piece, anything else that is going to be trimmed to make sausages, you can cure this too, you can smoke hickory, add it to bean soup, poor smoked pork makes bean soup very delicious, doctor , the doctor is here, seth has a pig's butt here and I'm going to throw it in the seasoning vat and one of the things we like to do at the beginning is wherever we take this cleaver bone, make sure we shake up a lot of seasoning there, really get that flavor, get that deep burn. with that flavor and like to mention, the vacuum seal certainly doesn't do us any harm, none of the advantages of seasoning in a bag like this with the liner as we pretty much don't waste any seasoning because you can just roll it up, I know.

Some of you are going to say something about qualifying this, you certainly can and you should understand that in our philosophy many times you know we are going to do a lot of prep work for the client, but ultimately if the client wants. to write this down, they can take it off the grid, they can write it down if we wrote it down and they didn't want it done right, there's no such thing as meat glue, so if you're thinking whether or not we should write down something like This, a client can certainly do that because you have that option.

There's a beautiful beer to mix with the seasonal smoker-ready pork butt here, bro. Oh, he wants me to put it on the net. Yeah, so we do a lot of these in the. network your way and the reason is you know we don't always know what application someone has if you're going to do this in any kind of crock pot or whatever, you might not want the thing to fall apart and it just looks. It's very pretty, so this is a number 16 net that holds it together beautifully as we throw it in the smoker and also gives us a very nice presentation and gives you an additional option so you can carry this with the net, you can zip it up. net, you can write it down, you can do whatever you want, but that gives you options, which is why we like to do some of those things.

I never put my hand in the tub that has the spices with a glove that has touched something other than, you know, a new glove, so St. Louis style pork ribs, we remove the breast or the breast bone, we peel them and that's another thing with our ribs because we're seasoning them, we don't want the customer to get them and they still have that silver membrane on there, so they're peeled, they're going to be seasoned, they're going to be ready to go and they're going to be amazing. We sell dozens of sets of these ribs in our store every week, friends.

They'll tell us they prefer the preseason rib over the single rib, even though that single rib gives you a blank slate to do whatever you want, they prefer the beer to the preseason rib mix instead of the single rib, don't forget that. If you can't make it to our store to get some of this pre-season stuff, buy the seasoning online www.beard

butchers

.com, you can duplicate it at home so you can get the cut at your local store, bring it home thoughtfully. season it and do the same at home to make sure it's clear that just because you can't buy it here in the offseason doesn't mean you can't make it yourself, that's the first half, so Scott showed you how to do it. the boneless ham we made some roasted pork shoulder we saved some bones from the neck pork some pork chops bone-in version we seasoned the left half half of them plain country ribs st louis style ribs roasted pork shoulder so now we're going to make the second half we're going to do it a little bit different, we're going to show you how to make boneless rows, boneless chops, hams, basically, they'll be the same, shoulder will be the same, but we're going to make the boneless chops and then the scott's.

I'm going to explain a little about the curing and smoking process. Hey, keep it low. I can't listen so I'm going to walk you through the curing and smoking process a little bit and then at the end of the video we're actually. We're going to make some sausages and then we're going to show you how we seal them to preserve them for the freezer, so let's start with the next half, so here we have that boneless ham and we're going to continue. go ahead and put it in our net now this is the number 20 that we use for the hams and using this stuffing horn here now with the ham it is very important that you use a net so that this way it stays together we use a brine that we have made here now keep in mind we're not going to reveal all of our trade secrets some of these things you're going to have to figure out so I'm not going to give you 100 of the recipe but I'm just going to say you know it's cold water we use powdered celery juice in instead of sodium nitrate which gives us our nice color, then we also use sea salt and some other things, so that's what goes into our ham.

In fact, I'm going to inject it. Put the brine in this ham and then let it soak for about 10 to 12 days before putting it in our hickory smokehouse. I had the benefit of a commercial pump here for years as a kid. I did this with one hand. pump so this makes it very nice for me now that I've done this uh I definitely cut my teeth with a hand pump I pump thousands of these things so what we can do is we can actually we're allowed to go 10 by weight and then it's cooked again, so we're not really selling water to anyone, so I just run my ham right here and just from feeling like I've learned where these hams are, we check them to make sure that we're not exceeding the allowable weight. by the USDA, but I just go around and I'm injecting that brine, since it's such a big muscle that we can't really ask this brine to just soak in to the center, so when injecting, we make sure we get to the center and we get that beautiful pink color and flavor throughout our ham so it's ready for a little nap in our brine and then it will be hung in our hickory smokehouse and we smoke them for about 14 hours, we have a commercial smokehouse that uses hickory chips real walnuts, so I'll see you in almost two weeks, so here's that beautiful slab that we're going to turn into bacon that Seth had now.

In this case, we don't actually inject, we just soak it so this goes into our brine and soaks here for about the same period of time and that will penetrate and get to the center of the bacon. no need to inject it, you will get all those beautiful flavors and then it will also go into our hickory smokehouse. Side one is done on side two. You saw how we broke down the first one. We will do this the same. Anyway, we're going to make boneless chops, let's get to it, shoulder loin, fresh side, Scott's going to make that one and in the meantime, I'm going to show you how we make boneless chops here again, removing that external fat, does anyone want to leave this on their cuts? .

They certainly can, as I said before, we do this so that when our customers shop at our store they don't feel like they're paying for all that fat, so be careful not to make a bunch of knife cuts on this tenderloin. no one wants to buy a pork chop that has a big knife on it now that I've trimmed all that fat off of it, go ahead and put it on the table where we'll put it in a box and get ready to render it now. I want to remove this inner loin this pork loin by keeping the tip of your knife right against the back of these vertebrae here keep the meat in the cut not on the bone I'm going to go ahead and remove that loin so with a version bone-in only Remember that this tenderloin was left in that bone-in pork chop.

Now with the boneless version we have a pork loin and baby back ribs, so keep in mind two different styles of making this. I'm going to go ahead and just square it up. a little bit there you have a pork loin. I'm going to score these bones right here with my knife there again so I can remove the membrane. Let's turn this spine over. I know this from years of doing this. cut pretty much just run the knife down hitting this knuckle right here, so if you hit that knuckle right here, you can take it and just pop it, you'll come out of there with this sirloin.

The first half I made a roast sirloin. with this one I'm going to go ahead and make it boneless by just removing this bone here and then I'm going to take my eight inch ripping knife here again, squaring things up a little bit and cutting off some boneless pork tenderloin steaks. beautiful pork tenderloin that you can Look, there's not a lot of fat in there since we trimmed it beforehand. If you want to trim more, you can do so. If you want to leave more, you can do that too, so once we have removed the tenderloin at this point of the In the first half we save ribs on this tenderloin.

We don't want to take these loins out of here. We want to get as big baby back ribs as we can, so put away your knife now if you're making this at home. You can leave as much meat on these ribs as you want, so you almost have to decide if you want to leave the ribs, leave the meat on the ribs, or leave the meat on the pork chop, so we try to make it happy. medium maybe leave a little bit more down here towards this end just continue taking out this tenderloin making a cut along the vertebrae bones like this and just take them out so now I have my baby back ribs and I'll make a little more cuts on those and then I'll show you how we cut some boneless pork chops.

It's easier to take a cut like this, trim it and square it before you start cutting the chops that way you don't have to go through and trim each one. individually chop some bone there we'll remove it, we're just going to trim this excess here on the side and start cutting some chops, it's your discretion, you know where you want to start with this loin if you want a pork chop. where you don't mind a little fat, save it, we're going to cut these about an inch thick and you can see I cut that fat off the back of this before I cut these chops into that portion.

A lot of the trimming has already been done, so if you look at this chop, there's a really nice layer of fat there. If I hadn't previously trimmed them at this point, I would have to trim each one again and they don't. If they don't look as good that way, you can cut them as thick or as thin as you want. You can make three quarters. You can do them. You may want to make one that is a little thicker. Maybe you want to make butterflies. you want to take it like this and cut a pocket out of it, you can stuff it, make a stuffed pork chop, you can butterfly it, make butterfly pork chops, we sell them in our store as individual chops or in packs of two, this is how we'll do that today, so there you have the boneless pork loin, boneless pork loin, boneless pork chops, sirloin chops, okay, so 50 of the pork chops, the boneless pork chops will now go into the seasoning pot for that blessed dip in baby back ribs with bearded butcher's spice mix.

I'm going to go ahead and show you how we removed the bones. You want to cut these bones so that after smoking them, the customer will find it very easy to cut them and serve them here again, grabbing my meat hook. Peeling that membrane off that piece of cake so you can see the difference between this short rib and that St. Louis rib there is a difference in size, you can see where they come from this one is extracted from pork belly this one is extracted from pork the spine has alittle of that tenderloin meat, so when you go to the grocery store, you walk into our store and you wonder what the difference is between a baby back rib and a St.

Louis rib, that's the difference right there, both delicious, delicious cuts. the smoker lathers them with barbecue sauce and you will be in heaven with that second shoulder removing that neck bone again save it for soup broth smoke it add it to your beans like I said before, that thing over there takes a lot of the old timer's double chin off, like bacon chin, it has a lot of glands and things like that, so if you don't mind eating them, do it, eliminate some of this fat. I think with this paddle what we're going to do is cut some stakes for the shoulders and then we're going to leave a part of this butt up against the bone, so let's start with the saw.

She wants six shoulder blade stakes from three-quarters of an inch to one inch thick, two per package. She wants a new leaf. Okay, so Scott just informed me that we need some stakes for the shoulder blades, so these. They're not the blade, those are the arm, but I'm going to put them away anyway, so I'm going to go ahead and cut those stakes off the arm. At this point, I'm going to turn the roast and then from here we can cut into the shoulder. cleaver which is a pork shoulder steak so you saw the roast in the first half now you can see a cleaver steak it's kind of a St.

Louis style pork steak so I needed six for the order so that I'll go ahead and cut six. and then I'll leave this as a little boneless roast that we can sell at the store with our shoulder and arm stakes. I want to trim them a little and square them to turn them into sausages, there are the leaf fillets. These are actually for one order, so it will be a custom cut order. I'm going to take these arm stakes and we're just going to cut them out, we're going to use our scraper to get the bone dust off of these and there are the arm stakes, so I'm going to scrape them all up and display them on the table so that as they're being done all the cuts, Shawn's been getting these trimmings and he's been removing any phones or bones and excess cartilage and then what he does, he takes it to our grinder now that he has a hand made blend of our maple sausage flavoring that we use, he'll do the breakfast links, we're actually going to do about 75 pounds of maple, he's already out of some ground pork, we have a demand for a lot of that. things in our store we also pre-mix the spices with the garnishes before we grind them and then when we grind them it will give us a really nice mixture.

We have the luxury of having a Butcher Boy A52 commercial grinder that we own. a single grind of our sausage through a 1 8 inch plate and yes, because we did all the extra work of trimming it by hand, it will have a really nice texture because it won't have gristle or God forbid. bone in the sausage after you mix it pass through the sausage or through the grinder, it will go to the sausage stuffer um, this is an easy to pack zuber piston stuffer, that means it has a piston that goes up through it, in It actually uses water pressure. so we have a tank full of water and then we have a pump here and then it drives a piston that will extrude it through the head of the sausage, obviously you can do this with a hand crank stuffer, you can use a smaller half. horse horse three quarters the process of shredding a horse is the same it's just a matter of what tools you have available as I mentioned at the beginning of the video this is the pig one of the eight for the day so we'll end up doing um. about a thousand pounds of sausage and if we didn't have commercial grade material and we didn't have a long day, then as this builds pressure, you have a 21 millimeter collagen casing here and then it's extruded and we have beautiful breakfast links of maple.

Getting out of line now, if you stop by, I'll show you that they're actually out of one-pound packages of bulk ground pork. We like a little fat in our pork, around 75 25, because who really likes lean pork again? We have commercial grade vacuum sealers, these are the ones you can get on a large scale at home and obviously being in the commercial meat business we have to have the big guns to be able to do all this in one day, our pig. and we are going to review all the cuts we have. You can manipulate the amount of grind you get.

How much do I want to say? You literally turn this whole pig into sausage with the amount of cuts we have. We get out of there, we're going to see about 50 to 60 pounds of sausage trimmings. If we put in a ham or something, it would increase that, so both of my machines will be ready. We have vacuum sealed packages. now we can get them in our flash freezer these are going to our store so while everyone is working on this let's go back and look at all those wonderful cuts there you have it we moved through this process pretty quickly this morning and if you felt like you were rushed We apologize, we have a lot of work to do today.

We included this video first thing in the morning because we want to show you how we do this on the Butcher Boy B16 band saw. We use our hand saw. victorinox eight inch semi rigid six inch a meat hook you know the tools so here's the deal this is what we have on our table we have some arm pork shoulder steaks we have some blade pair hawks some roasts ​of pork shoulder these are the roasted arms we have a roasted sirloin we have a roasted butt we have bone-in chops we have ribs we have spares these are the seasoned short ribs and not baby back from San Luis a pork tenderloin some boneless chops we have a pork loin and that's everything that was not seasoned, this is everything that was seasoned, pork loin, country style ribs, bone-in chops, there are the boneless chops from San Luis and also don't forget that we have the ham soaked in the cure for here, we have the bacon soaked in the cure over there and Then Scott will also tell you a little bit about the sausage that we made today with this pig, a little bit of maple and some bulk, and he will go over a little bit of the yields and percentages that can be see in a pig this size, yes. the mentioned 222 was the weight of the carcass that was hanging on the pig after being slaughtered, the weight of the pig's dress, so it had no head, no skin, no feet, just the carcass 222, we are probably looking at a yield of about 73 percent, um more less. which will give us about 150 pounds, maybe 160 pounds of real pork, hand cut, ready for the package, of that we mentioned about 50 pounds of that is our sausage and obviously you can manipulate it in different ways if you take any. of these cuts and the sausage is trimmed as the sausage produces, this is how we cut the pork.

We have about 26 different ways to season hot dogs and sausages here at White Feather Meets. Today we're going to get through eight of these pigs, that's our style usually differs a little bit from other people's we know what works for us we know what our customers like and we want to remind you that while you may not be able to get the meat from real pig with us, you can pick up your bearded butcher. Mix seasonings and any or all of the six different flavors will enhance your at-home experience. get that smoker, get that Trager pellet wood grill we love ours, get that big green egg we love ours, I know these are expensive items but you can save, you can get it and you will have that experience for a lifetime www. bearde

butchers

.com grab a bucket that weighs four and a half pounds you get a bottle you get a free shaker bottle you're not going to regret it don't forget to subscribe to beardebutchers on youtube hit the bell for notifications there are tons more to come follow us on Facebook, bearded butchers, instagram, beard, butcher, you'll love it, I appreciate you watching until next time, see you at In case you're wondering, I can talk.

I am the oldest. I heard these words many times. Talk when you talk. I'm not sure what happened to the other two. They talk a lot. He didn't learn. He didn't learn. I didn't learn to read and write until later in life, so speaking came to you