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Pork Butt shrinkage during cooking
Information I have been a been able to gather on the internet indicates that a pork butt will shrink about 30% during cooking. Does this sound reasonable? I have cooked butts for small groups before where shrinkage was not a large factor in calculating how much meat was needed. Now I am planning to cook for a large graduation party and a small error in that calculation could be deadly (for me that is). Any guidance would be greatly appreciated.
Comments
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Welcome. Shrinkage in my experience is 25-30%. Have fun being the hero!Sandy Springs & Dawsonville Ga
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Pulled pork vacum seals and freezes very well. Cook way more then you need and have precooked meals sitting in the freezer that just need to be popped into hot water and enjoyed at a later date.
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Yeah I get about 25% loss
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Maybe more actually now that I think about it.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Where does the meat go???? Out the stack?
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Like a frightened turtle"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
I have never actually weighed it, but I have always read it is more like 40% shrinkage.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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If you want to stay conservative, figure on around 50% cooked meat yield from the raw weight (figuring a bone-in cut). FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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agreed on 50%, that way you know you wont run short. 40% on a bone in is probably more accurate, but I go with 50%.lousubcap said:If you want to stay conservative, figure on around 50% cooked meat yield from the raw weight (figuring a bone-in cut). FWIW-
Leftovers = good
Running out = bad
The bigger factor is who you are cooking for and how you are serving it. More males and more adults means more meat per person. If you are serving sandwiches, you will use less meat than just eating it plain. If you are using larger hamburger buns you will go through more meat than serving it on something small like Hawaiian rolls.Victoria, TX - 1 Large BGE and a 36" Blackstone -
2.4 servings per pound is the rule, how many servings is the difficult part.
fukahwee maineyou can lead a fish to water but you can not make him drink it
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