Wednesday, March 30, 2011

After a Short Hiatus...

Veal Sausage with Parsley, Prosciutto, Calf Liver
and Diced Pork Belly
To start, I'd like to apologize for the lack of new posts. Honestly, I'm struggling with ideas. I don't know what I want to do with this blog. I know that I want to use this as a tool to teach others, especially in the realms of knife sharpening, sausage making and aspects of home butchering. What I don't know is how I can accomplish this. If I follow this path, I'll need to begin purchasing all of my own equipment, which quality equipment isn't cheap and I'm not wealthy. My interests are hovering around sausage making and curing / smoking meats.

Also, I'm trying to secure a couple sides of Beef to process at work. I'd like to take yield tests on a whole steer, as well as on all the primals. All of this would be documented and released on this site over time. Keeping with this theme, I'd to document the process for all livestock and game - geared towards the home butcher. First on my list will be a cutting up whole Chickens and Turkeys. Come Thanksgiving I'll show y'all how to make a Turducken.

I've been noticing a huge interest in Charcuterie since I've been butchering, I'd like to get a piece of this pie by showing people the process. Step-by-step's are hard to come by, but this knowledge is supremely important and I believe I could help people follow their interests by literally showing them how to do it. Charcuterie is very fun and rewarding, I'd like to see even more of a resurgence.

I've brought this idea up multiple times on multiple occasions, but here's an idea of mine that I'd to see happen... I'd like to get together with a bunch of folks and buy a hog. We'd start the day early on in the morning with a butchery workshop, all the cuts. Once all the muscles are separated and trimmed, utilize them by curing, sausage making and BBQ-ing. Once the dirty work is finished, turn the day into a day of fun; a potluck of sorts with food and beer. 

One of these days I'll get my ducks in a row and start something larger, for now I'll continue to yearn for a better shot at taking my craft to the next level. Thanks for reading, and if anyone ever has a mind to, email me with any questions or ideas - I'm open.

Wednesday, March 16, 2011

Well Folks, I've Cured Some Bacon.

Using Salt, Sodium Nitrite and Sugar, I cured a 5# piece of Pork Belly over the
course of eight days. 

After washing the Cure off the Fresh Bacon, I patted it dry and
smothered it in Brown Sugar and smoked it over
Pecan Wood for approx. 2.5 Hours. 

By this time I was surely hungry... Resulting in BLT's 

70 degrees outside. Sunny. Laying on my hammock after
two of these!

Sunday, March 13, 2011

Bone In Pork Loin. The Breakdown Version 2

A Pair of Loins. This time we're
going to go boneless.
Begin by peeling out the Tenderloin.
Once you've got the Tenderloin removed,
trim off the Chain and excess fat. 
Now for the Sirloin! Using the tip of your knife,
follow the H-Bone's curve and remove the Sirloin. 
Sirloin can be used in a variety of different ways,
but some well-trimmed Sirloin steaks are great!
Another view.
To remove the Loin, bring your knife all the way down the spine, staying
as close to the bones as possible.
This is about mid-way down the Loin.
Now for the other side, I generally start at the Plate Ribs,
where the Tenderloin was. 
Now for the Baby Back Ribs. Remember, it's
OKAY to leave some meat on these. The retail is higher,
plus meaty ribs are excellent!
On your left are (what will be) Baby Back Ribs. On your right is the Loin. We're looking
at the end that connects to the Shoulder of the hog. 
Now that the Ribs are separated, buzz the ends off
on the saw to get the Ribs Case-Ready.
The Plate Ribs removed, chine the spine off. 
For the boneless Loin, peel back the Cap from the
Rib-Eye section all the way down. 
And there you have it: 3-4 Lbs of Trim, 10Lbs of boneless Loin, 2 Lbs of
Baby Back Ribs, a Pound of Tenderloin and about 2 Lbs of Sirloin. 

Thursday, March 3, 2011

Grass Fed Shortloin. The Breakdown.


Using the tip of your knife, make an initial incision
down the length of the Shortloin. We're working on getting
the Tenderloin off right now. 

Little by little, start peeling the muscle back, follow the bones with the
intention of leaving them bare. 

Almost done!

Once you've got the Tenderloin removed, it's
time to trim.

After removing the chain and excess fat, peel off
the Silver Skin. 

Tuck the tail end of the Tenderloin underneath
so you have a consistent girth throughout. 

Cut your steaks!

Bone In Striploin.

Before chining, I always take the 13th rib off. 

Well-chined, now to focus on the rest of the bones. 

Peel back remaining vertebrates. 

Using the tip of your knife, cut the buttons out. 

Done! Now, to focus on the plates. 

Trim away any remaining meat and push your knife
underneath the plates. Be sure to cut away from yourself!

Boneless Striploin.

Tuesday, March 1, 2011

Austin Texas Butcher on Twitter!

Dry Aged Beef. Center Cut Sirloins,
T-Bones, Bone-in Tenderloins,
Rib-Eyes, NY's
Check me out @ReeceTheButcher

Hopefully, having a Twitter account will help spread word around about my blog!

More updates to come.. I was working on a time-lapse project involving the art of Dry Aging, but it wasn't turning out as I had hoped. I'm designing new plans for it, so stay tuned.

Also, there is a pig roast in the works! Me and some friends are trying to set something up for a SXSW kick-off party - More info as it becomes available.