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

do all right we're back it's thursday here at white feather meets and today you saw how we butchered a pig sort of the homestead style in the barn a year and a half ago but a lot of people were requesting that we 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're going to be explaining smoking some curing we're going to be doing some sausage making towards the end of the video and today you're going to get all of us in it so you're going to get scott you're going to get shawn making some sausage and let's just go ahead and get started this is number one of eight pigs that we're gonna be doing today and um begins with some normal trimming one of the number one things we're gonna do first things we're gonna do is pull out this called leaf lard we do render this down and make lard out of it or you can add it to your sausage trimmings if you like flaky pie crust use some pork lard you'll never regret it so we're just going to pull a little bit of this loose fat out of here like scott said we are going to savor it save it and render it down i like to pull the spinal cord out as part of this process right here i'm going to go ahead and just remove the spinal cord we'll discard that starting right here by this inner loin you can take this flap right here at the top of this fresh side there's a pork flank in there if you want to save it we don't sell those here so we don't save them we'll grind it into sausage removing the spinal cord on this side just do a little bit of trimming so pretty much each on each side of this pig we're going to duplicate you know back and forth from each side and just work our way through it now what i'm going to do is grab our hand saw 27 inch real nice hand saw if you don't have one snag one we'll throw in a link i like to start about two fingers from that pelvic bone and you can see this is going to be the tailbone right here you want to start at this angle so if you don't if you get it at an angle like this or like this it's going to throw the whole thing off so two fingers nice angle back towards this tailbone cutting through right there at the top of that sirloin same thing on this side there again we have our angle as soon as you cut through that bone go ahead and just stop now what we'll do is we'll hold this this is the ham so we're going to hold this ham up and just take your knife and cut through all the way through the bottom like this removing that tailbone sort of set that one aside do the same thing on this side just like that now i should go over a little bit of the anatomy of the animal here real quick we have the the back end which is the ham we have the this is the back of the hog which this is where you're going to get your pork chops your pork loin we have a shoulder that's going to consist of the picnic the butt we have the ribs and then on this back side we have the pork fresh side so just to give you an idea of how the layout of the hog is and at this point we're just going to go ahead and start breaking it down and showing you all the cuts so let's head over to the saw [Music] so when we cut the shoulder off we like to go about three three bones in so one two three three to four we'll go ahead and remove the shoulder now we're going to go ahead and remove the loin from this rib and fresh side all right well cess breaking that down i'm going to take this ham right here we do like um a lot of boneless hams so i'm just going to take a bit of this cover fat off reason being this is going to be made into ham steaks boneless ham steaks and nobody really wants a whole lot of fat we do we do like a pig that this this pig dress weight was 222 pounds that's obviously feed off head off skinless so we do like a larger pig i feel like we get a better product which the result of that is you're going to have some of this extra cover fat but that's okay because you can add that back into your sausage and you can certainly make lard out of it so once i have that off i'm going to go ahead and take this h-bone out and i can just because i've got this semi-flex knife i can just curve right along there now anything that i'm pulling off of this can go over to our trimmings table where shawn is going to further trim excess fat any cartilage and he's going to be able to turn that into some sausage and brats so h-bone removed take just a little bit of this cartilage off of there then you can see kind of a natural seam right here and if i start my knife just right down towards the bone it's going to make contact with the bone i'm going to stay out of that top round you see i actually nailed that seam perfect whenever you see that on either side there and then i'm going to go straight down through the joint right here and then that allows me to pull off what we call this this sirloin tip you can make that into a roast however in this case we're going to be making that into sausage so that goes over to our trimming table now what we've got a semi boneless ham so what i like to do apply some pressure right here that's going to pull my ham up where i want and then i can just take trim that off that way when we get our first stake it's uh nice and square a lot of times we'll leave the hock on if it's gonna be a holiday ham in this case we're gonna make the entire thing in the stakes so i'm just going to cut right down along the joint there that way we can net this we're going to put it into our brine and we'll make that into boneless ham steaks you saw the ham now it's time for the loin what i like to do is i like to start positioning this you know just up against your body here uh take your knife today of course we're using the victorinox the trusty six inch semi-stiff bony knife pull towards yourself and just remove this excess fat on this pork loin so i've been at this a little while so i can make these nice long cuts these pulling this you know nice big chunks of fat off just in one big swipe i like to remove decent amount of that fat so when our customers buy this in our retail store they're not just paying for fat so once we get this down to about right there more fat to render down for that beautiful lard at this point we're going to take one loin and we're going to make it a bone-in option and we'll take the second line and we'll do a boneless option sort of like we did in our beef processing video so from here let's just get started breaking it down first up bone-in loin sirloin sirloin butt roast we're gonna do some bone-in loin chops and then work our way down here to some country style ribs so let's just get started starting off with a real nice sirloin butt and don't get that confused with the shoulder butt two different things and i'll show you we always like to square these loins up before we get started cutting chops if you don't they'll be angled wrong throughout the whole cut so real nice one inch thick bone-in pork chop like to work my way down all the way to this end where i'm left with about four bones so one two three four nice middle bones right here we'll square it up then out of this we're going to make some pork country style ribs removing that piece of vertebrae on the back so that we can cut down through here and i'll show you how to do that here in a second so with that first loin sirloin roast bone in pork chops scott's going to take a bone scraper he's going to remove that excess bone dust on there before we put them in a package make them look all fancy and pretty for our customers time to show you these country style ribs if you have a chance grab one of these this is made by dexter this is a meat hook works really nice to remove this membrane off these ribs just like that now what we want to do i'm going to go ahead and grab my eight inch victorinox breaking knife we're just going to cut down through these country ribs like that so you're going to have one section that is bone in and one that's boneless i'm going to go ahead and just square these up keeping in mind that anything that we trim off of these is going to go into our sausage so when we square up a cut that doesn't mean that we're going to throw that away that just means that that's going to go into sausage so there's the first set of country ribs bone-in version here's the second set which are the boneless version and there you have it that's the first loin that's the bone in next we'll show you the boneless pork belly who doesn't love good bacon sizzling in the morning for breakfast that's what we have right here so we're gonna go ahead and just show you how we extract the ribs and then how we trim up the belly for bacon i like to start by scoring 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 that off then right here you can see there's a row of little chime bones that run this way sort of a soft cartilage so you want to start just about an inch below those just making a cut but not going too deep into that fresh side then at that point you want to start right up here by these ribs keep your knife nice and flat and just pull these spare ribs out and i'll trim these up a little bit more later picture yourself on a sunday afternoon the smoker's fired up you've got the bearded butcher blend seasoning to put on there in the beard butcher barbecue sauce you're smoking some ribs sounds like a good time to me pork fresh side so this is pretty much the whole thing we're going to go ahead and trim it right here and then we're going to go ahead and knock both sides off the reason why we do this is so that it fits in our our slicer nice and square and we end up with nice even slices of hickory smoked bacon so there you have it pork fresh side a little bit later in this video scott's going to go over some of the smoking and curing for this but until then off to the next thing one of the things that we do a lot of now i want to point something out we change our gloves a lot during the video it gets edited out that way you don't have to watch change your gloves so when you see us going back and forth cross contamination is a big standard of ours so i'm just going to point that out so that way because you all are going to make comments um but anyway these are clean so what we like to do a lot of is and this is where it all started our bearded butcher blend original seasoning was specifically made by seth just to season our pork that's what we use about about 50 of the pork that we sell gets the original seasoning on it because that was our first all-purpose rub it was um simply 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 beard of butcher approved and the bearded butcher is our dad and that was just basically the stamp of approval because it had our rub on it and that was about eight years ago and since then it's grown into um a whole line but it started with og og is what goes on a lot of our stuff so what we'll do as we're packaging is we have a tub with a liner in here and what we'll do is we'll just whatever cuts we want to season for the day we just take and season them as we go along that way when they go into the package we actually vacuum seal these so when we go into the package they're going to be they're going to have the advantage of the vacuum seal that's always something you can do at home if you're packaging a lot of vacuum sealers are are available out there now that you can pre-season and vacuum seal because just going to pull those spices right into the meat a little bit a little bit more nothing better than a bearded butcher blend seasoned pork chop on your grill pork shoulder one of the best cuts for smoking and making pulled pork we're going to show you how we fabricate it first off we're going to pull this neck bone out save your neck bones use them for broth if you'd like you can smoke them add them to beans makes a real tasty enhancement to your your bean soup keep your knife nice and close to that bone as you extract it just like that pork neck bone now what we're going to do is we're going to go ahead and remove this jowl you can smoke the jowl you can make jowl bacon if you wish today we're going to turn it into sausage so that's the jowl now right here inside these pork shoulders there's a gland right there in front of that shoulder by that neck there's always a gland right there we like to remove that gland because nobody wants to bite into that in your cold pork sandwich i'm going to go ahead and remove a little bit of this fat you can take off as much as you want if you want super super juicy pulled pork leave it on there here again we try to trim these up pretty decent for our customers so that they know when they buy something here they're not buying all fat okay pork shoulder there it is here's the shank this portion of the shoulder is called the picnic this portion is called the butt so this has the blade bone in it this portion is the best part for pulled pork in our opinion so i'm going to go ahead and show you how we do that going to go ahead and hop over here to our band saw gonna separate the picnic from the butt you can certainly use these for a pork roast this one we're going to actually remove this blade bone out we're gonna season it and we're gonna net it because that in our opinion makes the best pulled pork so this is an arm roast or a picnic roast we like to just trim them up a little bit just like that we'll take our scraper and we'll remove that bone dust off of there so typically you're going to get about two of these per side of pig that's cut you know two to three pounds if you wanted a bigger one obviously you'd only get one so those those are arm roast at this point we're going to make this pork butt boneless you can leave the bone in it too if you'd like our customers have kind of gotten used to buying these boneless seasoned and netted so just take your knife stay right on right on the top of that blade bone flipping it over use your fingers to kind of pull that meat just a little bit and just remove that bone right out of there like that so now we have a boneless pork butt that we're gonna season with original beard butcher seasoning throw it at net and it's ready for the smoker pork ribs spare ribs this is a full rack today we're gonna cut st louis style and i'll show you how to do that remember that little trick i told you about the meat hook take your meat hook get it underneath that membrane you can use a towel for this if you'd like you can use a paper towel cloth towel whatever i like to use my meat hook works pretty well i'm gonna go ahead and knock just these bones off a little bit so they don't break the seal on our vacuum pack now what i'll do is right here is real soft cartilage that you can cut through without damaging the blade on your knife so when you smoke these ribs you can then cut down through these real nice and you don't have to pick through this uh these soft bones here these are like a like a little riblet you can smoke them if you want you can cut them up in these little cubes they're tasty little treats you just have to deal with these little bones in there so that's how we like to sell them here in our shop st louis style pork rib and we're going to season some of these too so we'll show you how we do that pork shank you can save it for soup stock if you'd like we'll save maybe the nicest little chunk anything else that's going to get trimmed out for sausage you can also cure this you can hickory smoke it add it to bean soup poor smoked pork makes bean soup pretty delicious doc the doctor's here seth's got a pork butt here and i'm just gonna get it thrown into the seasoning tub and uh one of the things we like to do start out is just wherever we took this blade bone make sure we shake a bunch of seasoning in there really get that flavor get that deep burn with that flavor and like mention the vacuum seal certainly doesn't do us any harm either one of the great things about seasoning in a tote like this with the liner as we virtually do not waste any seasoning because you can just roll this around i know some of you all are gonna say something about scoring this you can certainly do that you have to understand in our philosophy is a lot of times you know we're going to do a lot of prep work for the customer but ultimately if the customer wants to score this they can take it out of the net they can score it if we scored it and they didn't want that done well there's no such thing as meat glue so if you're thinking about whether or not we should score something like this a customer can certainly do that because they have that that option there's a nice beautiful beer to butcher blend season pork butt ready for the smoker here bro oh he wants me to put it in the net yeah so we do a lot of these in the netting of your way and the reason being um you know we don't always know what application somebody has if you're going to be doing this in any sort of crock pot or whatever you might not want the thing falling apart also it just looks really nice so this is a number 16 net holds it together beautifully while we throw it on the smoker and it also gives us a really nice presentation and it just gives you that one extra option so you can take this with the net you can zip the net off you can score it you can do whatever you want but that just that gives you options so that's why we like to do some of that stuff i never reach into the tub that has the spices on it with a glove that's touched anything other than you know a fresh glove so st louis style spare rib we took that breast bone or that brisket bone off of there seth peeled them and that's another thing with our ribs because we're seasoning them we don't want the customer to get it and 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 awesome we sell dozens of sets of these ribs in our store every week folks will tell us that they prefer the pre-season rib versus the plain rib even though that plain rib gives you a blank slate to do whatever you want they prefer the beer to butcher blend pre-season rib over the plain rib don't forget that if you can't make it into our shop to get some of this pre-season stuff grab the seasoning online www www.beardbutchers.com you can duplicate this at home so you can get the cut at your local store bring it home thought out season it and do the same thing at home so it's going to make sure that's clear that just because you can't buy it here preseason doesn't mean you can't do it yourself that's the first half so scott showed you how to make the ham boneless we did some pork shoulder roast we saved some neck bones pork some pork chops bone-in version we seasoned half left half of them plain country style ribs st louis ribs pork shoulder butt roast so now we're going to do the second half we're going to do a little bit different we're going to show you how to do boneless row boneless chops hams basically going to be the same shoulder will be the same but we're going to do the boneless chops and then scott's going to explain the curing and the smoking process a little bit hey keep it down over there i can't hear so he's going to explain the curing the smoking process a little bit to you and then at the end of the video we're actually going to be doing a little bit of sausage making and then we'll actually show you how we seal it to preserve it for the freezer so let's just get started on the next half so here we have that boneless ham and we're gonna go ahead and put it in our netting now this is number 20 that we use for the hams and using this stuffing horn here now with the ham it's really important that you use a netting so that way it's going to actually hold that together we use a brine that we've made here now bear in mind we're not going to give away all of our trade secrets some of this stuff you'll have to figure out um so i'm not going to give you 100 of the recipe but i'll just say you know it's cold water we use celery juice powder as opposed to sodium nitrate that gives us our our nice color then we also use sea salt and a few other things so that's what goes into our ham i'm gonna actually inject the the brine into this ham and then let we let it soak um for right around 10 to 12 days before we put it in our our hickory smokehouse i have the advantage of a commercial pump here for years as a kid i did this with a hand pump so this makes it really 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 we're actually permitted um to go 10 by weight and then that cooks back out so we're actually not selling anybody water so i just go around my ham right here and just by feel i've learned where these hams are out we do um spot check them to make sure that we're not exceeding the the allowable usda allowable weight but i just go around and i'm injecting that brine since it's such a large muscle we we can't really ask this brine it from just a soak to penetrate all the way to the center so by injecting we make sure that we get all the way to the center we get that nice beautiful pink color and flavor all through our ham so this is ready for a a little nap in our brine and then this will actually get hung in our hickory smokehouse and we smoked these for about 14 hours we do have a commercial smokehouse for that does use real hickory chips so we'll see you in almost two weeks so here's that beautiful slab um that we're going to turn into bacon that seth had now in this case we actually do not inject we simply soak so this goes into our brine and this is going to soak in here for about the same period of time and that will penetrate that will make it all the way through to the center of that bacon so no need to inject it's going to get all those beautiful flavors pulled into it and then it's also gonna go into our hickory smokehouse side one's done off to side two you saw how we broke the first one down we're gonna do this one the same way however we're gonna do boneless chops let's get to it shoulder loin fresh side scott's gonna do that one and the meantime i'm gonna show you how we make boneless chops here again removing that external fat somebody wants to leave this on their cuts they certainly can like i said earlier we do this so that when our customers shop in our store they don't feel like they're paying for all that fat so be careful that you don't make a bunch of knife hacks into this loin nobody wants to buy a pork chop that has a big knife hack in it now that i have all that fat removed go ahead and set it over on the table where we're going to put it in a box and get ready to render it now i want to remove this inner loin this pork tenderloin keeping the tip of your knife right up against the back of this vertebrae here keep the meat on the cut not on the bone gonna go ahead and extract that loin so with a bone-in version just remember that this tenderloin stayed in that bone-in pork chop now with the boneless version we get a pork tenderloin and we get baby back ribs so keep that in mind two different styles of doing this i'm gonna go ahead and just square it up a little bit there you have a pork tenderloin i'm going to score these bones right here with my knife there again so i can peel that membrane off we're going to flip this loin over i know just from years of doing this where to cut pretty much just run your knife down through hitting this knuckle right here so if you hit that knuckle just right you can take that and just pop it it'll come right off of there with this sirloin the first half i did a sirloin butt roast with this one i'm gonna go ahead and make it boneless just removing this bone out of here and then i'll grab my eight inch breaking knife here again squaring things up a little bit cutting some boneless pork sirloin steaks beautiful pork sirloin you can see there's not a ton of fat on there since we pre-trimmed it if you want trim more off you can if you want to leave more on you can do that as well so once we have the sirloin pulled off there at this point on the first half we saved country ribs on this loin we are not we want to extract these baby backs out of here we want to get as big of a baby back rib as we can so just keep your knife now if you're doing this at home you can leave as much meat on these ribs as you like so you almost have to make a decision whether you want to leave the ribs leave the meat on the ribs or on the pork chop so we try to make it a happy sort of a happy medium maybe leave a little bit more down here towards this end just continue to pull this loin out making a cut right along the vertebrae bones like that and just pull those out so now i have my baby back ribs and i'll do a little bit more cutting on those and then i will show you how we cut some boneless pork chops it's easier to take a cut like this and trim it and square it up before you start cutting chops that way you don't have to go through and trim each individual chop a little bone there we'll remove just going to trim off this excess here on the side and we'll just get to cutting some chops it's your discretion you know where you want to start on this loin if you want a pork chop where you don't mind a little bit of fat in there by all means save it we're going to cut these about an inch thick and you can see since i trimmed that fat off the back of this prior to cutting these chops that portion of the trimming has already been done so if you look at this chop it's a real nice fat layer on there if i hadn't pre-trimmed those at this point then i would have to go back through and trim each one and they don't they don't look as nice that way you can cut these as thick or as thin as you'd like you can do three quarters you can do maybe you want to do one that's a little bit thicker maybe you want to butterfly them maybe you want to take it like this and cut a pocket in it you can stuff this make a stuffed pork chop you can butterfly it open do butterflied pork chops we sell them in our store as individual or two pack chops so that's how we'll do it today so there you have the boneless pork loin tenderloin boneless pork chops sirloin chops all right so 50 of the pork chops the boneless pork chops now are gonna go into the seasoning pot for that blessed bath in bearded butcher blend spice baby back ribs i'm going to go ahead and show you how we knock the bones off of these you want to cut these bones so that after you smoke these it makes it real easy for the customer to cut down through them and serve them here again grabbing my meat hook peeling that membrane right off there piece of cake so you can see the difference between this baby back rib and that st louis rib there's a difference in size you can see where they came from this one's extracted from the pork belly this one's extracted from the pork loin has a little bit of that loin meat on there so when you go into the grocery store you come in our shop you wonder what the difference is between a baby back rib and a st louis that's the difference right there both delicious delicious cuts throw on the smoker lather them with barbecue sauce and you'll be in heaven on to that second shoulder removing that neck bone again save it for soup stock smoke it add it to your beans like i said earlier that right out of there remove that jowl a lot of the old timers like jowl bacon does have a lot of glands and stuff in it so if you don't mind eating those go for it remove a little bit of this fat i think with this shoulder what we'll do is we'll cut some shoulder stakes and then we'll leave a portion of this butt with the bone in it so let's just get started on the saw she wants six three quarter inch to one inch thick shoulder blade stakes two per package she wants blade fresh okay so scott just informed me that we do need some shoulder blade stakes so these are not the blade those are the arm but i'm going to save these anyway so i'm going to go ahead and cut those arm stakes at this point i'm going to turn that roast and then from here we can cut our shoulder blade that's a pork shoulder blade steak so you saw the roast on the first half now you get to see a blade steak it's kind of a st louis style pork steak so i needed six for the order so i'm gonna go ahead and cut six and then i'll leave this as a nice little boneless roast that we can sell in the store with our shoulder stakes blade and arm i want to trim them just a little bit square them up that'll go into sausage there's the blade steaks these are actually for an order so so that's going to be a custom cut order i'm going to take these arm stakes and just trim them up we'll use our scraper to remove the bone dust off of these and there's the arm stakes so we'll get these all scraped up show them on the table so as all the cutting's going on shawn's been receiving these trimmings and he's been removing any phone or bone and excess gristle and then what he does he takes it over to our grinder now he's got a hand blended mix of our maple sausage flavoring that we use he's going to be doing the breakfast links we're actually going to do about 75 pounds of maple he's already run out some just plain ground pork we get a demand for a lot of that stuff in our store too we pre-mixed the spices into the trimmings before we actually grind them out and then when we grind it actually it's going to give us some really nice blend we have the luxury of having a butcher boy a52 commercial grinder we do a single grind on our sausage through a 1 8 inch plate and mind you because we went to all the extra work of hand trimming it it's going to have a really nice texture to it because you're not going to have any cartilage or god forbid bone in the sausage after he gets it blended run through the sausage or through the grinder he's gonna go into the sausage stuffer um this is a zuber easy pack piston stuffer by that it means it has a piston that drives up through this actually uses water pressure so we've got a tank full of water and then we've got a pump here and then actually drives a piston that's going to extrude that through the sausage head obviously you can do this with a hand crank stuffer you can use a smaller half horse three quarter horse one horse grinder process is the same it's just a matter of what tools you have available to you like i mentioned in the beginning of the video this is pig one of eight for the day so we're gonna wind up doing um close to a thousand pounds of sausage and had we not have the commercial grade stuff and make for a long day so as this builds pressure he's got a 21 millimeter collagen casing on here and then that gets extruded and we've got beautiful maple breakfast links coming off the line now if you'll step over here i'll demonstrate he actually already ran out the one pound packages of bulk ground pork we like quite a bit of fat in our pork about 75 25 because who really enjoys lean pork once again we've got the commercial grade vacuum sealers these are just on a large scale what you can get at home and obviously being in the commercial meat business we've gotta have the big guns in order to get all this done in a day our pig and we're going to go over all the cuts that we have off of it you can manipulate the amount of grind that you get off of it just how much i mean literally you turn this whole pig into sausage with the amount of cuts that we got off of there we're going to be looking at roughly 50 to 60 pounds of trimmings for sausage had we put a ham or something in there it's going to boost that up so both my machines are done we've got the vacuum sealed packages now we can get these in our flash freezer these are going to go in our store so while everybody's working on this let's check back in and look at all those wonderful cuts so there you have it we moved through this process pretty fast this morning and if you felt like you were rushed we apologize we do have a bunch of work to do today we squeeze this video in first thing in the morning because we want to show you guys how we do this on the butcher boy b16 bandsaw we used our hand saw eight inch victorinox six inch semi stiff a meat hook you know the tools so here's the deal this is what we have on our table we have some pork shoulder steaks arm we have some blade couple hawks some pork shoulder roasts these are the arm roasts we have a sirloin roast we have a butt roast we have bone-in chops we have ribs we have spares these are the st louis seasoned and non baby back ribs some pork sirloin some boneless chops we have a pork tenderloin and then so that's all the stuff that was unseasoned this is all the seasoned stuff pork butt country style ribs bone-in chops there's the st louis boneless chops and also don't forget we have the ham soaking in the cure over here we have the bacon soaking in the cure over there and then scott's also going to talk to you a little bit about the sausage that we made off this pig today some maple some bulk and he's going to go over a little bit of the yields and percentages that you could see off of a pig this size yeah so mentioned 222 was the carcass hanging weight that was the pig after it was butchered the dress weight of the pig so it had no head no hide no feet just the carcass 222 we're probably looking at a yield of about 73 percent um plus minus which is going to give us about 150 pounds maybe 160 pounds of actual um closely hand trimmed uh ready for the package pork out of that we mentioned roughly 50 pounds of that being our sausage and you can manipulate that different ways obviously if you take any one of these cuts and you trim it out sausage as your sausage yield that's how we cut pork we've got about 26 different ways that we flavor sausage and bratwurst here at white feather meets we're gonna push through eight of these pigs today that's our style usually uh differs a little bit from other folks out there we know what works for us we know what our customers like and we want to remind you while you might not be able to get the actual pork from us you can pick up your bearded butcher blend seasoning and any one or all of six different flavors it's going to enhance that experience you have at home get that smoker get that traeger pellet wood fire grill we love ours get that big green egg we love ours i know these are big ticket items but you can save up you can get it and you've got that experience for pretty much a lifetime www.beardebutchers.com grab a bucket weighs four and a half pounds you get a bottle you get a shaker bottle for free you're not gonna regret it don't forget subscribe to the bearded butchers on youtube hit that bell for notifications there's tons more to come follow us on facebook the bearded butchers instagram beard butcher blend you're gonna love it appreciate you guys watching until next time see ya in case you're wondering i do know how to talk i'm the oldest i heard these words many times speak when spoken to not sure what happened with the other two they talk a lot he didn't learn he didn't learn to he didn't learn to read and write till later in life so the speaking kind of came on [Music] you

Channel: The Bearded Butchers

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Keywords: bearded butchers, bearded butcher blend, bearded butcher bbq, chipotle, cajun, hot, original, seasoning, whitefeather meats, ohio, creston ohio, scott perkins, seth perkins, Sean Perkins, Pork, Ham, Sausage, How to Make Sausage, How to Make Ham, How to Butcher a Pig

Id: JkdgdkIpy9I

Length: 45min 59sec (2759 seconds)

Published: Mon May 04 2020