sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
Called "The Local Pig"- they specialize in meat from local (<100 mile radius from KC) farms, "heritage" pork, grass fed beef, etc and offer a variety of classes such as charcuterie, sausage making, pig butchery, or "all the above". I took the "all the above" class. Breaking down the pig was something I'm less familiar with and enjoyed learning about the process, though the class did not participate in chopping up the piggy for obvious reasons. We did make a few different kinds of fresh sausage, curing some bacon and ham, helped make some pate, etc. The bacon and fresh sausage was a little bit of a review in that I'd done it before, but it was good to see some different methods. We got sent home with quite a bit of meat either from the class or from the butcher shop. I enjoyed myself thoroughly - a good way to spend a Sunday afternoon.
They started the day out with some meatball subs from the adjoining restaurant called "Pigwich" and a bus tub full of beer - I knew it was gonna be good. They get their pigs halved I guess.
Then the head butcher walked us through the process he goes through to break down their pigs into the cuts they sell in the shop. They use seam butchery and it's all done by hand (no power tools).
Apparently this is quite the sausage stuffer...I guess it can do something like 800lbs an hour and handles the linking and everything. It's also quite expensive, from what I'm told. :shocked:
I had a couple Boston butts in the fridge that I picked up at Sam's last weekend and turned them into 4 different types of sausage during the week. I got some high temp cheddar cheese and wanted to do some sort of jalapeno cheddar brat. I roasted the jalapenos and some garlic on the grill, then mixed it in with AC Legg bratwurst seasoning and the high temp cheese.
All stuffed up - I need to work on my link size consistency.
Also did some chorizo using AC Legg seasoning, and then some "Blend 10" southern style pork sausage, and then just plain bratwurst using AC Legg. I forget which one this is.
12lbs / 4 types of sausage...got some eating to do. I'll probably give away at least half to friends and family.
Grilled up the roasted jalapeno garlic cheddar brats (mouthful) today - I think I may have gone a tad heavy on the cheddar, but it wasn't overwhelming. They tasted pretty amazing though.
These were the bone in chops I got from the class...got a decent fat cap on em, which I wasn't sure how would work out for eating.
First time ever using the GrillGrates with the "pointy side up". Makes purdy lines I guess. Also, turns out that fat was deeelicious...got nice and rendered, crispy on the outside and melty on the inside. I'll chalk that up to the quality of pig.
Gotta keep the cook lubricated, afterall. :thumb:
Thanks for looking :becky:
They started the day out with some meatball subs from the adjoining restaurant called "Pigwich" and a bus tub full of beer - I knew it was gonna be good. They get their pigs halved I guess.
Then the head butcher walked us through the process he goes through to break down their pigs into the cuts they sell in the shop. They use seam butchery and it's all done by hand (no power tools).
Apparently this is quite the sausage stuffer...I guess it can do something like 800lbs an hour and handles the linking and everything. It's also quite expensive, from what I'm told. :shocked:
I had a couple Boston butts in the fridge that I picked up at Sam's last weekend and turned them into 4 different types of sausage during the week. I got some high temp cheddar cheese and wanted to do some sort of jalapeno cheddar brat. I roasted the jalapenos and some garlic on the grill, then mixed it in with AC Legg bratwurst seasoning and the high temp cheese.
All stuffed up - I need to work on my link size consistency.
Also did some chorizo using AC Legg seasoning, and then some "Blend 10" southern style pork sausage, and then just plain bratwurst using AC Legg. I forget which one this is.
12lbs / 4 types of sausage...got some eating to do. I'll probably give away at least half to friends and family.
Grilled up the roasted jalapeno garlic cheddar brats (mouthful) today - I think I may have gone a tad heavy on the cheddar, but it wasn't overwhelming. They tasted pretty amazing though.
These were the bone in chops I got from the class...got a decent fat cap on em, which I wasn't sure how would work out for eating.
First time ever using the GrillGrates with the "pointy side up". Makes purdy lines I guess. Also, turns out that fat was deeelicious...got nice and rendered, crispy on the outside and melty on the inside. I'll chalk that up to the quality of pig.
Gotta keep the cook lubricated, afterall. :thumb:
Thanks for looking :becky:
