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EVERYTHING BUT THE SQUEAL …

EVERYTHING BUT THE SQUEAL …. Whole Hog Basics from Sub P rimal C uts to Bacon, Hams, & Sausage. Pork History. In 1539 Spanish explorers brought hogs to Florida Hogs were shipped by the British to the colonies as early as 1639

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EVERYTHING BUT THE SQUEAL …

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  1. EVERYTHING BUT THE SQUEAL… Whole Hog Basics from Sub Primal Cuts to Bacon, Hams, & Sausage

  2. Pork History • In 1539 Spanish explorers brought hogs to Florida • Hogs were shipped by the British to the colonies as early as 1639 • During the war of 1812 the government shipped pork to the soldiers in barrels stamped “US” • This meat was obtained from a meat packer named Sam Wilson • The troops called this meat “Uncle Sam’s Meat” which led to the nickname “Uncle Sam” • “High on the HOG” & Boston Butt

  3. Pork odds & ends • Pork is the meat from hogs • Breeds to Know: Berkshire, Duroc, Old Spot, Red Wattle, Tamworth • Hogs are usually butchered before reaching one year of age • Pork is generally very tender with a delicate flavor • Americans consume more pork than any other meat • Due to advances in animal husbandry, pork is leaner than pork in the past

  4. Primal &Sub-Primal Cuts of Pork Fresh Name Cured Pork • Shoulder/Picnic Picnic Ham • Boston Butt Cottage Ham • Belly Bacon • Loin Canadian Bacon • Fresh Ham Ham Pork Yield/Quality Grades: 1,2,3, 4, & Utility

  5. Pork Ribs Pork Back Ribs • Loin/Back Ribs • Riblets • Spareribs • St. Louis Cut Ribs • Brisket Bones

  6. Pork Barbecue Time/Temp for Pork Ribs 230°F 3-4 hours Butt 240°F 8-10 hours Half-hog 240°F 10-12 hours Whole-hog 240°F 18-24 hours

  7. Charcuterie Sausage & Forcemeats Charcuterie- Taken from the term Cuiseur de chair; meaning “cooker of meat” Forcemeat is a preparation from uncooked meats, fish or shellfish, seasoned, and then emulsified with fat. Techniques: • Ratio of fat to other ingredients must be precise. • Temperatures must be maintained below 40° F. • Ingredients must be mixed properly

  8. Forcemeat Ingredients • Meats • Fats • Binders • Panada • Eggs • Other: Rice, Flour Panada • Seasonings • Salt • Curing Salt • Pâté spice • Garnishes • Chunks of meat, nuts, peppercorn, etc.

  9. Forcemeat Ratios Basic Or Country Style • 30% fat : 70%lean. • Natural lean to fat of Boston Butt Emulsified Sausages • 3:2:1- for an emulsified sausage. • Meat : Fat : Ice Mousseline • 1 lb.. of meat • 1 egg • 1 cup of cream UP to 10% of any Forcemeat can be made up of water, ice, or other frozen liquid

  10. Salt Multipliers Salt Multipliers are used to determine the amounts of salt needed for different preparations • Pâté spices .1 • Fresh sausage meat .35 • Pate or terrine forcemeat .4 • Curing Salt/TCM (Sodium Nitrate) .04 Multiply the lbs.. of meat times the multiplier to get the amount of seasoning/salt in ounces 10 lbs. of meat X .35 = 3.5 oz. of salt.

  11. Sausages Sausages are forcemeats stuffed into casings • Three main types • Fresh sausages • Smoked and cooked sausages • Dried or hard sausages • Types of casings • Natural casings • Collagen casings

  12. The Basics: Knives= Meat Cutting…Saws are for Bones • Shoulder and Boston Butt: • Knife: Split between 5th and 6th rib with a knife • Saw: Split between the first and second rib • Sirloin & Ham: • Knife: one spine toward the head from the dip in the tail • Saw: This cut is usually further up the tail, but we are avoiding the pelvic bone (Aitch and Hip Bones)

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