How to Butcher a Pig | ENTIRE BREAKDOWN | Step by Step by the Bearded Butchers!

[Applause] [Music] hey guys I'm stuff Perkins from beer to butcher blend seasoning wait for the meats here in Creston Ohio and I'm Scott Perkins we're picking up where we left off with the cleaning and dressing of our pig it's a March day here on the farm Seth and I grew up as we sure many of you did butchering pigs on the farm now we know that the wild game is probably number one what you're gonna harvest out the back door number two is likely a pig so today we're going to be showing you with just the use of a knife and a handsaw how to break down this pig you're going to want to stay tuned to the end of the video because we're going to be doing grinding and we're gonna be stuffing sausage so none of this pig is going to be entering Commerce this is for family use so if you're worried about the environment we're in or any of the practices the beer nets are absent from this one because this is for family use so let's get this pig off of the hook and get started breaking it down for you let's get started alright guys so we're gonna get started on this pig this is the hind quarter this is the front this is a shoulder so we have a ham we have a shoulder in between we have the loin and we have the belly so typically I start with the ham and we're just gonna go ahead and start breaking this down so if you remember from the dressing video that's the what we call the leaf lard if you're making pork lard leaf lard is the most pure form so if you're making it especially for pastries you're gonna want to save just this portion you can't make lard and we do make lard out of everything you see including the back fat but this is the price piece of lard right here I like to start right here at the back of this belly that's make an incision right along the flank right here don't want to get into the tenderloin like you see here so he stays right along the tenderloin and then he's gonna go ahead and break it with a saw so you can see the angle of the H bone right here with the angle of the tail bone we like to to stay at a little bit of an angle in the direction of those two bones you don't want to be over here you don't want to be too extreme with your angle so just remember whatever angle the H bones going in the direction of your saw simply make a cut through the tail bone the end of that sirloin and through that femur I can use my eighth inch Victorinox breaking knife and we can just cut this ham off cutting that little portion of that bone off of there so right there we'll do some further cutting on this but you have a beautiful locally raised non-gmo fed pork ham that can be cured and smoked so once we get that done we're gonna go ahead and just continue with the processing what I like to do is split this if you count your ribs one two three four I like to go between the fourth and fifth rib make a little incision there if you'd like just so you can remember what rib you're gonna cut between take your handsaw you want to stay nice and straight you don't want to be getting angles so go ahead and cut between the ribs and through the bone on the shoulder here again I can use my 8-inch breaking knife simply cutting down through the meat right here is the end of the shoulder blade neck bone and there you have your pork shoulder now what we're going to do there's a couple different ways that you can do this if you want to do any frenching on this loin you actually need to start on the back and maybe I'll do that on the second one and then peel this the side off before you cut through the bones but since this one we're just going to be doing some boneless pork chops I'm gonna start here at the top take your knife cut down until you meet the first rib bone and then stop simply take your handsaw position it where you stopped with your knife and approximately two fingers or so from the the bottom of this vertebra is where you want your hand saw to be cut down through these rib bones until you feel those bones break then you take your 6-inch Victorinox semi stiff boning knife and you simply cut down through there removing that fresh side which will turn it into bacon so as you can see we've broke this half a pig down into Pam shoulder side and loin now we're gonna go ahead and we're gonna get started breaking each individual piece down starting with the loin first I like to remove the back fat before I cut any chops so starting at the end I like to just pull the knife gently towards yourself as you can see I am wearing chainmail so this is an area where if your knife would slip it can be extremely dangerous so have the proper attire on to avoid an injury so like we mentioned earlier this fats a little bit different than a leaf lard it can still be used for lard but it just it's not quite as clean tasting or pure as the leaf lard but we certainly can save this and make pork lard out of it Seth obviously with experience knows just what to take off of this to trim this up you know obviously preference comes into play if you want to leave more fat on your pork chop you can certainly do that in this case we like to try to get it down to where there's quarter inch or less of fat on each pork chop that's cut okay so now what we're gonna do is we're just gonna break this loin down into boneless pork chops starting up here at the end we're gonna peel this pork tenderloin out staying as close to the bones as you can you can just work this piece of muscle right out of that loin we'll do a little bit of further trimming on here just to make it look nice get this unwanted fat and gristle off of off this tenderloin as we mentioned in one of our earlier videos it's nice if you're working with somebody that's working simultaneously to trim out the trimming so that way you don't have to come back through and do that all on your own so I'm gonna be working through these trimmings as Seth breaks the carcass so now that we have our tenderloin removed we're gonna go ahead and work on the sirloin right here at this last knuckle on this sirloin if you make a cut right down through here you can meet right at this knuckle and then you simply just twist that sirloin right off of there so you can see we made a nice clean break we're gonna go ahead and remove the sirloin now you could leave the bones in this if you'd like make like a a bone-in butt roast or you can remove the bones just like this trimming it up getting my 8-inch breaking knife we're gonna go ahead and cut some boneless sirloin steaks you can pork cutlets you can do some stew make a roast whatever you'd like out of these we're gonna leave them as a real nice boneless sirloin steak today so there's a sirloin we're gonna go ahead and make this loin boneless so taking your fingers holding the the muscle here slowly work your knife down along the back of these ribs these ribs are your baby backs right here so we're gonna go ahead and just slowly work this you can see I'm working my way right down along these bones once I get it down all the way to where I feel I'm hitting these bones I like to flip it over and then you just take your knife run it right down along back to the spur Debray and you can peel this loin right out of there so as you can see we have a real nice boneless pork loin just gonna trim it up a little bit so with this piece maybe we'll cut it into a couple different options you could do boneless pork chops you can do butterfly chops you could do a pork roast maybe we'll off this end here we'll do a nice pork roast and then we'll start cutting some boneless chops cut these about an inch thick you can see they have a real nice back fat on them real nice evenly cut chop cut some of these you could smoke this cure it smoke it turn it into Canadian bacon now something else you could do is you can cut your boneless chops like this or you can cut one that's about twice as thick as these so you can go about twice as thick and then you can flip it over and you can cut it down through the back of this back fat but not cutting it all the way through then you can make yourself a nice butterfly chop so we'll cut a few of those here again cutting down through the back but not all the way through some nice butterflied pork chops so there you have the loin on one side we have our tenderloin we have a roast we have some real nice boneless chops some sirloin steaks and then our butterfly chops now we'll go ahead and get started on the fresh side all right guys so we're gonna get started on this fresh side I'm removing the spare ribs out of here and saving this awesome bacon or this fresh side we made into bacon I like to start right on the inside of this muscle right be right on the the backside of these spares you can see you don't want to cut into the bones you can actually see the bones right here about an inch to an inch and a quarter below those bones I like to make just to score the meat but not cutting very deep you don't want to cut into your bacon once you have that score made you can there's a little chime bone there you want to take out you can take your knife keeping it flat against these spares and you can peel these right out of this fresh side this is where you want to be careful that you don't cut into this meat right here cuz that's gonna be your your bacon and you certainly don't want to put a bunch of gashes in that so there's the spare rib there's the baby backs I'll show you how we peel those down we're gonna go ahead and square this up removing a little bit of this outside fat the reason why we do this reason why we square it up here in our industry a real nice nicely squared bacon goes through our slicer real nice and there's very minimal waste so you can see a real nice fresh side that's ready to go into the Cure and then into the smoker so there's our fresh side now let's go ahead and get started on the ribs baby backs if you score through this membrane right along this vertebrae you can take your meat hook you can hook right underneath this membrane and you can peel that membrane right off of there you want to remove that it's not real desirable to try to chew and eat so get that off there we're gonna take our knife cutting through that meat there and then we're just gonna take our hand saw and cut through these baby backs to the point where we can remove this portion it doesn't make a very good rib now what we'll do is we'll take our handsaw just cutting at the base of those ribs peeling our baby backs out some real nice baby back ribs these are our spares here again we're gonna score this membrane hooking it with our meat hook we can peel this membrane right off those spareribs okay that is the loin including all the ribs now we're gonna go ahead and get started on the shoulder all right we're ready to get started on this pork shoulder so the beloved pork shoulder pulled pork Boston butt picnic this is where it's all at so we're gonna go ahead and pull this neck bone out you guys like bean soup broth making soup stock this neck right here that's a good thing to do it you can smoke this this pork neck cut it up into little pieces add it to your beans have some amazing amazing soup beans so now that we have that that pork neck out of there we're gonna go ahead and remove the jowl starting up with this picnic in you can cut this jowl off now today's application we're gonna go ahead and we're gonna trim this out into sausage trimmings you can smoke that make some smoked jowl whatever you wish so now we're gonna go ahead and flip the shoulder over we are going to take a little bit of this excess fat off the back of the shoulder for the cuts that we're gonna be doing we don't want to leave all this fat on here you can if you want it's whatever you'd like to do but today we're gonna be removing a little bit of that fat now that fat removed I would like to show you right in the front of the shoulder where the neck would have been a gland so we'd like to get that gland out just go ahead and remove it and discard it so now as you can see we have a pork shoulder and in this pork shoulder where the blade is this this is the butt portion up here on this end this is the picnic the arm portion so we're gonna go ahead cut a couple roasts first cutting around this shank here take my hand saw make a simple cut through that bone removing that pork hock you can certainly save this you can cut this in half make it a bit you know a little bit more manageable whatever you'd like perfect for beans that sort of thing so now that we have that cut off there we're gonna go ahead and remove the rest of this picnic it's always easier to cut through the meat and then get your saw out so we're gonna go ahead and take this picnic portion off with our saw so there we have our a pork picnic roast you can cut this in half you can make a smaller roast out of it you can trim it out into trimmings you can make sausage whatever you'd like you can cut it into steaks if you had a bandsaw you could cut it into some steaks today I'm gonna leave it as a roast for now but we're actually going to trim that out in a sausage here after a bit now that we have our picnic you can remove this blade bone out of here you can roll it tie it make a boneless roast you can leave the bone in whatever you whatever you would like alright so now we're going to take this Boston but we're actually going to be removing the blade bone in this we're gonna roll it and tie it and make a real nice boneless but roast that you could hang in your backyard smoker put it on your big green egg put it in your trigger make some pulled pork and what we like to do we actually sell them like this in the shop is we like to pre season these with our original beer to butcher blend seasoning and that way when you go to smoke it it's ready to go so you can see I'm working that shoulder blade bone out now it's been made completely boneless I remove the gland out of here I'm gonna take some strings some butcher twine and we're just gonna tie this up and make it look pretty so you can see I'm working my strings keeping them making them nice and tight and the way you do these strings if you guys want to do some some tying like this if you make a loose knot as you can see my knots pretty loose there and then pull it tight once you get it tight you can go ahead make another knot tighten that down and that strings not gonna come loose so that's a that's a butcher butchers knot I'm gonna go ahead and keep putting some strings on here as we work our way down the nice thing about putting a netting or a string on a on a roast like this is it keeps the cut real nice and uniform so that when it cooks it cooks evenly and it doesn't fall apart until you're ready for it to fall apart that's why we like using a string or a netting then you simply once you have it cooked you can cut these off there and the whole thing will just pull apart real nice you that I have some strings on there take my eight-inch knife square it up a little bit we're in the retail business retail meat business so everything's got to look real nice and presentable so now you can see we have a real nice butt roast you can pre season it you can do it you can smoke it then you have cottage bacon whatever you'd like that's a real nice tide roast we have a shoulder picnic we have the hawk and now for this beauty right here Scott's the ham master white feather meats he's gonna take over on this one all right time to deal with our ham now we do our pig skin off skinless we don't scald our pigs it's by far and large a lot easier if you're at home especially if you don't have a scalding tank you don't have to deal with putting a fire under it so this is going to be skinless ham and what we're gonna do is we're gonna actually make it boneless because that's how we prefer to do them here in our shop so first thing we're going to do is just go ahead and inside this H bone what we would call a stir steak on beef peel it out of there and then what I'm going to do is I'm going to take my my thumb on my free hand I'm just gonna kind of grab that muscle and I'll pull it back and then I'll flip my knife and using an inverted grip I'm gonna go right around this H bone just work on my elbow a little bit and once you've done that you can you can loosen up the H bone try to get around here where you can see it and you can pull that H bone right off of that ball joint just like so so now that I've done that we've got a clear line right here where the muscle is that we can follow and we can we can actually pull this right out of here so what we're going to do is we're going to take we're gonna follow this line well get down to about right here and you'll see I've I've stayed between the muscle well get down about right here and we're just going to turn our knife and we're gonna head for the table when I gotta call all the way through but we're going to break that joint right there and I'll show you once we pull this round knife goes back in the inverted grip and we stay right along this femur with just the tip of our knife now and once we've done that we're going to find what is a natural seam falling following this sirloin tip right here and once we found that seam we can work it all the way down and we can pull that out so now I've taken I pulled out what we would call the sirloin tip this makes a really nice roast so we'll set that aside we'll get to that in a minute at this point what I'll do is I'll take my ham just square it up just a tiny bit right there and then if I put a little pressure right here it's going to pull this muscle around kind of in line where I want I'm just going to take just a little bit of this off of here now for us when we go into the smoker we want to take just a little bit of this fat cap off our customers don't don't want to buy a lot of fat like sess mentioned we're in the retail business so and once again any time we remove something like this it's it goes into our our lard rendering so certainly not a waste so we like to maintain that quarter-inch of of fat on a lot of our cuts just so we're not asking the customer to pay for for fat and they can appreciate that so once we've done that this hand would be ready for the smoker and what you'll want to do is you want to put a couple of strings on here because you don't want this hand flopping around so we'll set that off to the side for a minute and we'll show you this the sirloin tip now what I'm going to do just use my free hand and pull up a little bit on this work this femur right out of here you're going to have just like you would on a larger animal beef you're gonna have a knuckle joint right there so we'll just hold that nice and tight with our free hand we'll get that Square this up and we can just peel some of this excess fat right off of here we've got a nice little tip Rose grab my twine go under this ham now I'm gonna start up at the top the smaller the smaller end of the ham just so that way we have when we're holding this muscle it pushes it down a little bit towards the towards the larger end usually when you start that way it keeps things from getting too far out of line the reason we do this it just keeps a nice uniform shape and like Seth had mentioned we want things to cook evenly so when we go into our smoker everything stays stays together with like we want it a little trick you can use if you're worried about your string sliding when you get down to the part of a muscle where it's getting towards the end you can cut a little indentation there just to keep your string from sliding off the end a little trick we like to use there you have it we've got our boneless ham we can hang this in the smoker and nice little sirloin tip roast alright guys it's time to get started on the second half we're going to do this one just a little bit different we have the first half already cut stacked up we did a lot of boneless options things like that etc so on this one we're gonna do some more bone-in options let's get started similar to the first half it begins the same way once again cut along the flank staying right along that tenderloin that's going to be using it as bone tall to go about an inch below that H bone staying with the same angle breaking that sirloin and ham if you notice you switched from a six-inch Victorinox boning knife to his 8-inch breaking knife sometimes with those larger primal chunks it's a little easier to cut through there so again between the third and fourth rib that's gonna cut through break the shoulder so hein loin and bacon and then shoulder at the end there really we just want to stress the fact that we're we're doing this without the use of any power tools all handwork factor er were in a barn that was built sometime in the late 1800s so on this one we want to do things a little bit different we cut the the spares off right through here on the last one I want to show you guys how to do some some long bone chops and some some racks so we want to do is we want to start up here at this end of the loin and you want to wind up down here just past this little portion of the blade right here so you want to make a mark not cutting in your loin and you want to go all the way across just like this so you can go ahead and cut down until you hit those rib bones cutting through this fresh side once you've scored that all the way down through I like to take and go ahead and score this little piece just like we did on the last one but you can see doing it quite differently yeah it's basically reversed it and the reason why he's doing this is because he wants to make long bone chops but not the expense of the bacon with a pig obviously bay is one of the the top choices and so he wants to peel this bacon off of these ribs now you're gonna be sacrificing a little bit of your spare rib to get the long bone but that's okay it's easier to sacrifice spare rib than it is to sacrifice bacon it's a little bit more difficult to do it this way but it's very rewarding in the end once you get this bone out you can see we're left with those long bones there we have our fresh side being careful not to score into that meat here again we're gonna go ahead Square up this fresh side for our bacon just like this now we're likely gonna get asked the question about the smoking of the meats yes we do smoke in our Bacon's and our hams we do have a family recipe that we use that we are inclined not to share and so we will we really don't have any intention to give away the trade secrets on our smoking other than there's a lot of different ways you can do your hams and bacon including dry curing and etc etc but yeah we do smoke all of our hams and bacon that we take off of the pigs here at white for the meats so as you can see we have our long bones left on here at this point we're gonna go ahead and strip some of this fat off the back of the loin here okay now that we have that fat trimmed off the back of that loin we're gonna go ahead and just get started cutting this into some chops and some French Roast okay so what I'm gonna do is I'm gonna start right here at this last bone I'm gonna cut down through here just like that using my hand saw make a simple cut barely had to cut through there went right through now we have one two three four five six seven eight nine ten eleven twelve bones the first four on here one two three four we're gonna go ahead cut these off like this now that we have this cut off I'm simply going to cut down alongside each of these bones cleaning out the meat in between them this is where it takes you know a little bit more time for something like this but the end result is definitely worth it you can get real particular you know get these bones super-clean depends on how much time you want to spend on them for the sake of our video I'm gonna get them pretty decent but not as clean as I could I think we're gonna go ahead and cut this into three French chops cutting down in between these bones just like this so if I had a bandsaw this would be pretty easy because obviously I'd just be holding them up against a bandsaw through there but that's not the case so we're doing this with a handsaw so you guys make you know a 30 40 dollar whatever you know whatever style of handsaw you want to purchase this is what you can be doing yourself at home to some nice frenched bone-in pork chops got a few of them there get the nice long bone on them now with this we're gonna go ahead basically do the same thing but we're gonna make a roast instead you can make a crown roast by tying a couple of these together bending them in a circle tying some strings around them but today we're just going to make a rack of pork you now what I'm gonna do is I'm gonna peel this membrane out on the inside of these rib bones taking my meat hook just pulling this out okay now that we have that portion done what I'm gonna do is I'm gonna take my hand saw this gonna be a pretty challenging part cutting these bones with a handsaw can be done so just cut through here like that once we get those bones off we're gonna go ahead and remove the rest of these on the back this is similar to a French rack of lamb you can do a venison rack like this whatever species you're looking for tomahawk chop on a beef or bison or elk okay now that we have that done I'm going to go ahead actually just gonna take a little bit more of this fat off as I see I left it just a little bit long but I didn't want to get into that loin take a little bit more of that off and then what I'll do is I'm going to tie this with a few strings now you can just take your strings you can go down through in between each bone project like this can get a little bit more time-consuming it's just all in what how much time you want to spend producing you know whatever cut you wish as you saw in the first half I just did the boneless chops and that went a lot quicker so just it's it all depends on what style of cutting you want to do and how much time you want to spend on it whether you want to do this or not it's up to you just wanted to show you a couple different options that you can do so there you have just a rolled French track maybe take your your knife and just square those bones up a little bit get rid of those French pork rack now we're gonna go ahead take the sirloin going for that first knuckle again pop in the sirloin off of here so the last one we did boneless may be this one you want to leave the bone in it do a bone-in sirloin roast what we have left here are some bone-in chops and here again just cut a real nice thick chop grab your hand saw or you can use a meat cleaver if you have one of those as you can see I'm kind of shooting for that little piece of cartilage in that vertebrae that was actually just gonna come apart some real nice bone-in pork chops and these have the portion of the tenderloin right in them get down here to the end there is a rib bone there so you can see got stay away from that a little bit certainly when you do a bone-in chop with with a handsaw you know some of your cuts aren't gonna be as pretty as they would be with with a bandsaw but it you know you can be done you know real nice thick bone-in pork chop now moving on we're going to do the shoulder and the ham so come right back alright guys now we're going to do another shoulder and with this one same thing we're gonna remove the neck bone out of here cutting around this bone just remember you can save it cut it up use it in soup beans whatever you'd like just like this trying to stay as close to the bone as you can keep the meat on the cut not on the bone now we're gonna pull this jowl off getting down to the end we're gonna square it just like that and remember this is where we're gonna find that gland take the tip of your knife pop that gland out just like that get rid of it now we're gonna remove the fat off the back of the shoulder so if this one think we're going to do something just a little bit different than we did with the first half with the first one we did the picnic and then we did the boneless but but with this one what I'm going to do is I'm gonna go ahead and cut this hawk off of here just like this cutting through the meat first cuz it's easier to cut through the meat with a knife and the bone with a saw so go ahead and cut through the meat grab our handsaw cut through that bone you have your hawk your shoulder Hawk and with this portion right here we're gonna go ahead and just leave this one whole so you can smoke this entire pork shoulder and whether you're gonna be doing it in you know your your homemade smoker your charcoal your wood your big green egg your trigger whatever you want to do a whole bone-in pork shoulder this consisting of the picnic and the butt so there you have it pork shoulder this could also be boned out completely and put into your sausage grindings as well so whatever you'd like there's the different option with pork shoulder and we'll go through all these cuts will lay them out and we'll explain everything to you once it's completed it's got off to the ham so much like the pork shoulder we've got the second ham here in this case I'm really not gonna do hardly anything with it just take a knock a little bit of the excess fat off simply because depending on how your how your Pig dress is out in this case our Pig if you remember from the cleaning and dressing video which you haven't watched you can find that on our channel we had a 218 pound dress weight so a pig of that size it's gonna have a little bit of excess fat so we're just going to go ahead and trim that off and because we're leaving this ham bone in it's going to be quite a bit larger than the last ham so obviously you have to adjust your smoking times as needed based on whatever method you're using we talked about smokers a lot in the old days of course you had dry curing stuff that was a little bit more popular down south and then you had the smoke houses that were kind of home build on the farm and today you have smokers that are wildly popular and there's many different ways that you can do it tons of recipes whether you want to brine or leave your ham so in this case we're just gonna hang this ham up and we have a boat in ham and a boneless ham so as you're working through your Pig you're obviously going to have cuts that you're not going to do anything other than make them into your trimmings so we've covered in our trimmings video some of the particulars but I just wanted to go over with you again as you work through the trimmings pile or if you're doing this simultaneously with another party doing the trimming while you're doing the cutting which is what we like to do we're just taking excess fat glands bloody any blood vessels that we find out of the trimmings before we grind them up into our sausage that just gives you a nice product in the end for the grinder that we're going to be using today I like to have pieces that are somewhere right in the golf ball-sized range seems to work out best for working them through there we're gonna go over those details when we get our grinder set up but anything that has the glands and the bloody neck meat you want to get rid of obviously bones do not belong in the grindings as well so something like this hock you just want to stay right along the bone using your free hand to pull away on the muscle as you work that off the bone the hock being one of the more difficult pieces and also a piece where you're going to have the gristle just because of the nature of the anatomy of the animal where that works so as I've instructed in my other videos we like to do take as much of the muscle and the gristle off of the bone all at one time and then just look through your you're trimming make sure that you don't have any gristle left in it add that to your trimmings pile and once we've got a nice blend we can move on to makin our sausage with pork we don't get as much as concerned about the amount of fat that's in it we typically like a decent amount of fat in our pork so when we do our cuts we we often trim that excess fat that cover fat away and that means when we do our trimmings we really don't have to take any more fat out of it just make it into some nice cubes pull any of the nasty bits that you wouldn't want your sausage and get started grinding your sausage I want to show you guys what we have out on our table right here starting at this end we have a nice pork tenderloin some country-style ribs these are our boneless chops cut about an inch to an inch quarter thick we have some boneless butterfly chops here we have some sirloin steaks and this is all off of one loin we do have the bone-in option of the sirloin right here it's a sirloin but roast you can cut these into steaks as well and have the bone-in option instead of the bone boneless option it's up to you moving on to the second loin that we did we have bone-in chops you can see we have some real nice thick bone-in pork chops they do have that that tenderloin right in them so just remember if you have a hog processed and you want boneless loins you would get your tenderloin but if you do a bone-in option your tenderloin it's gonna be tucked right in that bone-in chop like a porterhouse steak so those are bone-in chops here we have a bone-in chop with a nice long bone on it more of a tomahawk style these are the ones that are cut into chops this one's left as a roast so you can see we have a real nice frenched pork roast ox here moving down this direction this is our pork shoulder this one has the picnic in and the butt-end on it you can leave this as a roast you can cut it into steaks you can put it into your trimmings whatever you'd like we do have a pork hock here you can leave it whole you can cut it in half smoke it add it to your bean soup we have a picnic picnic roast we have a sirloin tip roast out of that first ham that Scott did the boneless the semi-boneless one we have our shoulder butts that are rolled and tied you can use these roasts you can make cottage bacon cottage ham whatever you like with those we have our fresh sides these will be our bacon we have one off each side so we have two of those we have our spare rib and we have our baby back now remember on that second half we did use we kind of forfeited our ribs in a way to leave the bones on these cuts right here so that's why you're only gonna see one set of spares one set of baby backs and we also have hanging up here we have a semi boneless ham and we have a bone-in ham so that is the entire pig cut up and on the table here a beard a butcher blend seasoning and we also have what's coming up next and out of this pig we have about 25 to 30 pounds of trimmings we're gonna show you how to make some pork sausage if you want to increase the amount of sausage trimmings you could simply take any of these items that you would not want as we cut it simply bone it out putting it into your trimmings is going to increase your sausage so something to keep in mind stay tuned sausage is coming next all right so it's on our trimmings pile we're working it's it's March here and there's a reason why butchering was always done in the fall or the spring we're in optimal temperatures I think we're at 39 degrees today so it's always nice to have nice chilled meat we've also worked through this pile and we've got everything broke down for the size of grinder that we're using so 3/4 Horse grinder we like to have pieces like I mentioned a golf ball and so we'll just start working it through here and we're going to be grinding right into the lug whenever you're making sausage we'd like to do about 25 pound batches at a time there's a lot of recipes that are formulated per pound or 4 per 25 pounds so today we're going to be doing a 25 pound batch for the sake of this video we're just going to be demonstrating the grinding so I don't have any seasonings in this if you were going to be making sausage out of this you'd be putting your seasonings into your trimming before grinding that's gonna help it blend really well if you add the seasonings prior to grinding all right so one of the things we know about these grinders they don't like to start dry so when you are going to start grinding go ahead and get a little something going in there that way when your grinder starts off has a little bit to get going we'll flip it on and get started with our grinding so what you're going to want to do is start dropping pieces in here like we mentioned about golf-ball-sized now the grinder doesn't always like to run dry so we like to get a piece in there and get started before we even flip it on now you're going to have your plunger what I like to do is just put a pile up here at my hopper start walking it working it through if you work these things too fast they like to kick back on ya so it's a lot smarter just to work through little portions at a time try not to let your grinder run dry now a question you might get asked is or we might get asked is what size of grinder plate we should be using this is a number 8 if you don't like how your grind is looking you can always grind it a second time sometimes what you can do is first grind through a coarse plate and then through a fine plate obviously there's a lot of different grinders on the market as I mentioned this is a three quarter horse brine der definitely one of the nicer sizes for home butchering and it's going to make short work of our trimmings pile if you happen to notice that your grinder doesn't seem to be performing at the correct speed definitely check your power source depend on the size of your grinder it's going to take quite a bit of juice to run it and if you have a hook tup to an extension cord and you have a long run you might find that your grinder isn't even barely turning because of that so if you're having any issues with your grinder make sure you check your power source probably goes without saying but you definitely want to keep your fingers out of your grinder or at least you're sticking them down in that's what you have a plunger for as you can see as I work this down and I kind of I've referred to it as the cat pawing method if you just kind of swat it down into the grinder opening it will take it at a certain rate and you won't overwhelm the grinder you won't plug up the grinder I've only used my plunger once or twice since I started about halfway through my pile all right there we have it and just about five minutes my Grindr never plugged and never hit reset and I have a beautiful pile of grindings now we can get on to stuffing encasing our sausage all right guys we're gonna go ahead and start loading our hand-cranked stuffer and we're gonna show you how to make some sausage this is where it's nice if you have a buddy just because he can hang on to this we're gonna be using Hand Crank this is more or less a commercial one in the sense that it's a bit bigger than the home user models that are out there however it's a very same principle yeah this is a this is a stuffer made by F dick they are available you can find him on Craigslist eBay and you can pick him up you know you might you might even find one for a hundred bucks so keep your eye out for one of those now Scott mentioned earlier when he was grinding this sausage that you know it's 39 degrees here in Ohio and as I'm loading this into our stuffer I can tell you that the temperature on this on this sausage is still way below 45 degrees it's probably closer to you know 40 to 43 degrees going into this stuffer now that our stuff is full we'll go ahead and load it up and start making sausages all right sausage loaded up in the stuffer it's time to put our casing on now we're going to be using a collagen casing these are a lot easier to use than a natural casing just because they're pretty much self stable you can buy them a lot of different suppliers are gonna have these and the the disadvantage to these is that you cannot twist them but you can link them or you can make coils whichever's your preference so just a little tip when you start running your stuffer down there is an air release valve right here you do want to periodically push this down release some of that air out of there because what's going to happen is is you're going to fill your casings with more air than you are sausage so just give it a little push let some of that air out I'm just gonna coil these up for the sake of the video Seth just went ahead and tie the end of this off we did not have to see clamp this down to the table because of the size of this and the meat that's in it loaded it up sometimes if you have a hand-cranked stuffer you might have to put it fix it to the table with a c-clamp as you can see we're making pretty short work out of our sausage so in this case I'll just go ahead and dump it into our lug running out of room on the table and there you have it a nice tub of great looking pork sausage I'll go ahead and dump these out and show you if you are going to be linking these where are you what you kind of want to look for in terms of length usually it's with your thumb your fist and your thumb that's going to give you just about the right size you want to link these up this will be about four this will be make about four to a pound of it of a really nice linked sausage it's really fun here you can do a lot of different flavors you can get the high temp cheese's if you want to put that in you want to do about 10% if you do high temp cheese's if you want to get any fresh vegetables spinach leaves some portobello mushrooms you can add that stuff in at about a 10% rate and you're going to get some really great tasting beautiful pork sausages one of the things that we grew up eating on our farm was the pork sausage that our dad and grandfather made and that's why you'll find us doing what we're doing today now a lot of people Scott mentioned about the twisting of the ends of these sausages when you fry these up or when you grill them they tighten up real nice inside these collagen casings and they the as far as twisting these you know we found that there really isn't isn't a need because the way that that collagen casing holds them in there makes a perfect perfect sausage so now that we've made more of the dinner style sausage with a thirty two millimeter collagen we're going to be doing some of the breakfast sausage which is a 21 millimeter fresh collagen casing typically we find that when you're doing the dinner type sausages you might want to be doing more of your Italians that sort of thing with the breakfast that's where you want to do your sage your salt and pepper your country style etc it's just a matter of a different size casing coming through this stuffer and you get just a little bit different feel to your sausages same same scenario you get these all stuffed out and you can start you might want to make these just a slight bit smaller the kids are gonna love these something that fries up really nice you can do about eight of these to a pound give you a pound and there's just an idea of the comparison if you want to do your thirty two millimeter collagen beside your twenty one millimeter fresh collagen now the other thing you can do is you can certainly leave some of your pork sausage in bulk as well so if you want to make some bulk sausage you want to make sausage gravy and biscuits whole you know handmade patties that sort of thing you can go ahead and leave some of it in bulk the cool thing about this is you can get the family involved make a fun day out of it you know this has been just a couple hours obviously you know this is what we do for a living so we probably make it look a lot easier than it actually is get a good knife visit our website you can get one of these Fortuner I'm sorry the Victorinox six-inch boning knife you can get our honing steels that sort of thing you can get our beer to butcher blend seasonings you can mix those into your sausages your brats if you'd like but just make it a family event you know pick a nice cool day get out there get your pig get your deer cut your beef your bison elk whatever and you can really really enjoy the benefits of eating something that you harvested you cut and feed it to your family thanks for watching this one's been a lot of fun being down here on the farm just like we grew up as kids this is something that likes MS it mentioned you can get everybody involved it's a lot of fun pigs are a lot easier to grow livestock throw it in your backyard so that's why we want to bring you a pig cutting video once again subscribe to stay up to date with the bearded butchers Perkins along with Seth Perkins and we'll see you next time thanks guys [Music]

Channel: The Bearded Butchers

Views: 3,793,505

Rating: 4.7908816 out of 5

Keywords: bearded butchers, bearded butcher blend, bearded butcher bbq, chipotle, cajun, hot, original, seasoning, wild game, grilling, big green egg, bge, charcoal grill, whitefeather meats, ohio, creston ohio, scott perkins, seth perkins

Id: taHGVdmmyWo

Length: 61min 12sec (3672 seconds)

Published: Sun Mar 17 2019