Then Scott talked about the picnic roast and separated the hocks from that with a hacksaw.
We then moved on to the loin and this is always a source of many questions. There are a million ways to butcher a pig, and none are wrong. We took the route of taking out the tenderloin and making a rib roast.
Here is Scott removing his tenderloin.
And more work on the loin.
Later I got to remove the hocks from the hams with a hacksaw after making a few cuts around the tail.
This was an absolutely fantastic experience. We talked a lot and received great education on pig parts, how pigs are raised and the like.
At the end there was a raffle on who got what. I received one of the coveted shoulder roasts and it was fantastic. I also got two hocks and a jowel. I was happy with the loot - I love ham hocks. The jowel I wasn't sure what to do with so I just chipped the meat off and made burritos. It was great.
I highly recommend this type of experience for all to understand where those cuts of meat come from.
2 comments:
I have seen jowls at the Beef Mart in Valpo. they look a lot like bacon. Maybe they would be really tasty after being smoke cured.
There is a LOT of connective tissue on the jowel - the muscle attaches to the bone in many different places and it took quite a bit of knifework to separate it from the jaw/skull. It is a good cut and certainly cheap enough to try different things with but know you may have a little work involved.
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