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AW/SS2 - another sausage fest in the Graj Mahal

20stone
20stone Posts: 1,961
in EggHead Forum
We are gearing up for the Second Semi-Annual 20Stone Memorial A$$whip/$hit$how, where we will butcher the first of our herd of hogs.  Different subsets of us have butchered whole hogs before, but this is the first one we raised.

A recap of the original AW/SS can be found here: 
http://eggheadforum.com/discussion/1202264/charcutapalooza-long/p1

Against solid advice, these hogs were named by @20stonespice - Eenie, Meenie, Miney and Moe.  Eenie, wise to the game, was the smallest from the get-go, and was always the friendliest when we went out with treats (watermelon, bread, pecans).  As a result, Eenie gets to go last.
(Eenie, Meenie, Miney and Moe in July 2016)


(Muddy Miney in May 2017)

Not so much for his big brother Meenie, who will be the guest of honor at the Graj Mahal.  I have been keeping diligent track of their food consumption, but really have been guessing how much weight they have been putting on.  We are betting on something like 300# walking, but we won't know until tomorrow.

Plan
As for the butchering, unlike last time (and the two before that), we will be unguided by professional hands.  On the plus side, we DO have air conditioned comfort.  Since we will have a full roster, we will have two working tables set up and take a half hog each.  Further, with all the hands, we can have two working knives per table, working on different parts, hopefully not stabbing each other or wobbling the tables too much.

Order of operations:

Sat AM
  • Break the hog into thirds
  • For each third, separate out the whole cuts you want (tenderloin, pork chops, hams, etc)
  • Trim everything else into meat, fat and trim/trash piles (into the sausage)
Sat PM
  • Treat and bag the cure cuts (bacon (if we are lucky enough to have good bacon), hams (if anyone wants a ham), etc
  • Roast bones/make stock
  • Cube all the sausage meat and fat and chill (both you and the meat)
  • Grind the sausage meat
  • Mix sausage ingredients
  • Stuff
Sun AM
  • Vac bag everything
All the while, we are going to be cooking and eating up a storm.  It should be a ton of fun.  We will post pics as we dive in.  First up will be @pigfisher picking up the guest of honor using the finest large cooler available (and it's not an RTIC).

Watch this space



(now only 16 stone)

Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location

Austin, TX
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«13

Comments

  • lkapigian
    lkapigian Posts: 11,549
    Bookmarked
    Visalia, Ca @lkapigian
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  • bud812
    bud812 Posts: 1,869
    A drunkin weekend is coming me thinks.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • 20stone
    20stone Posts: 1,961
    Prep is afoot. The Short Bus has to go from "chamber" mode to "fridge" mode for a few days while we deal with our hog. 

    That at means that the rented wine storage had to be in "chamber" mode instead 


    (Coppa and prosciutto chillin' at the wine storage)
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Mickey
    Mickey Posts: 19,768
    edited May 2017
    Will there be a Bris?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • 20stone
    20stone Posts: 1,961
    Mickey said:
    Will there be a Bris?
    Ironically, it needs to shrink more first
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • caliking
    caliking Posts: 19,780
    I'm girding my loins for this.  Somehow I'm loading more gear for Sat than I do for an eggfest. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 10,227
    Looking forward to being part of this. Just landed in San Antonio. Driving tomorrow with my son after work and after I load up the cooler with beer. With all expenses factored in I'm pretty sure the meat comes in at $50+ per pound but as long as nobody chops off a finger we'll have no regrets. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Foghorn
    Foghorn Posts: 10,227
    Also, while I was out of town, a friend/colleague gave me this book. He had to find an out of print version of it. I read half of it on the plane last night. It gives me great insight into the minds of 20stone and @pigfisher and their quest for great pork. 

    I'll bring it with me. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Give em hell boys (and girl). Have fun and keep your fingers tucked away 
    Keepin' It Weird in The ATX FBTX
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    The Cen-Tex Smoker said:
    Give em hell boys (and girl). Have fun and keep your fingers tucked away 
    Buffalo Bill: Keep everything tucked, Precious.
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  • thetrim
    thetrim Posts: 11,387
    The pigs are committed to making this a great event!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    thetrim said:
    The pigs are committed to making this a great event!
    One gave all...
    Keepin' It Weird in The ATX FBTX
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  • DoubleEgger
    DoubleEgger Posts: 19,174
    The Cen-Tex Smoker said:
    thetrim said:
    The pigs are committed to making this a great event!
    One gave all...
    Make that 4...
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited May 2017
    DoubleEgger said:
    The Cen-Tex Smoker said:
    thetrim said:
    The pigs are committed to making this a great event!
    One gave all...
    Make that 4...
    Just one this weekend. 3 more still in the field waiting for a$$whip $hit$shows 3-5
    Keepin' It Weird in The ATX FBTX
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  • Foghorn
    Foghorn Posts: 10,227
    The Cen-Tex Smoker said:
    DoubleEgger said:
    The Cen-Tex Smoker said:
    thetrim said:
    The pigs are committed to making this a great event!
    One gave all...
    Make that 4...
    Just one this weekend. 3 more still in the field waiting for a$$whip $hit$shows 3-5
    This is the first one without adult (professional) supervision...

    https://www.youtube.com/watch?v=imH1B_4Ge6w


    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • saluki2007
    saluki2007 Posts: 6,354
    Wahoo.  Loved watching this in the past and can't wait for this years.  Have fun and be safe.  Don't want anyone losing any digits.
    Large and Small BGE
    Central, IL

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  • 20stone
    20stone Posts: 1,961
    The guest of honor has arrived!



    Pics out of order - 1) Chest freezer in "fridge" mode, with hog inside, 2) @pigfisher arriving with the worlds finest large cooler, a dead vertical freezer

    We are now prepping our work space and have a big day tomorrow. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Foghorn
    Foghorn Posts: 10,227
    20stone's Excel spreadsheet that is set up to calculate sausage inputs based on how much of each we decide to make. 

    Egghead indeed. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Foghorn
    Foghorn Posts: 10,227
    Here. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Foghorn
    Foghorn Posts: 10,227
    References. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lkapigian
    lkapigian Posts: 11,549
    @foghorn ,I just ordered the Home Production book, should arrive Tuesday, how do you like it?
    Visalia, Ca @lkapigian
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  • thetrim
    thetrim Posts: 11,387
    So did y'all actually kill the poor Puerco?  Or was that done off site?  Good luck, and I look forward to the day's activities! 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Foghorn
    Foghorn Posts: 10,227
    edited May 2017
    @thetrim, killing was done off site and not by us. 

    @lkapigian, I haven't read any of the books. They belong to @20stone or @pigfisher, so one of them can hopefully comment. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Foghorn
    Foghorn Posts: 10,227
    Left to right. Trash, meat for sausage, fat for sausage.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Foghorn
    Foghorn Posts: 10,227
    Pork chops.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • thetrim
    thetrim Posts: 11,387
    This is getting good!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • lkapigian
    lkapigian Posts: 11,549
    Motivating me to make sausage this weekend ....
    Visalia, Ca @lkapigian
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  • Foghorn
    Foghorn Posts: 10,227
    Chopping up sausage meat and fat. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Foghorn
    Foghorn Posts: 10,227
    Wings on the large 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Foghorn said:
    Chopping up sausage meat and fat. 
    Looks like an episode of Dexter
    Keepin' It Weird in The ATX FBTX
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