Archive for the Butchery Category

Foie Gras Torchon

Posted in Butchery, Good shit, Technique with tags , , on December 1, 2008 by bestbyfarr

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Rabbit Head and Lengua Terrine

Posted in Butchery, Good shit, Technique with tags , , , on November 30, 2008 by bestbyfarr

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Rendering Back Fat

Posted in Butchery, Technique with tags , on November 12, 2008 by bestbyfarr

 

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Lard is something you always need on hand, especially if you are breaking down whole animals and you need to use all the fat.  Here is step by step of rendering back fat.  You can also render back fat by grinding and cooking it down in a pot with a little bit of water. 

If there is still water or impurities in your lard bring it to a simmer and let it cook till it is fully clarified.

Viva la Turducken!

Posted in Butchery, Good shit, Technique, Turducken with tags , , , on October 27, 2008 by bestbyfarr

Turducken is something I do every year for Thanksgiving.  This year I did the more traditional Turducken with the whole birds and cornbread stuffing.  I have a lot of fun with it cause I think it is really cool to stuff it into the shape of an actual turkey… but with no bones (except the leg and wing).  

I made this one for all my friends at Orson on my last supper. The turkey itself was a 25 pounder to start.   The Turducken was about 38 pounds before going into the oven.  The massive bird happly feed 25ish waiters, cooks, dishwashers, wives and we had leftovers for late night snacking.

I am sold out of Turduckens for Thanksgiving, but I am already taking orders for all your Holiday parties.  Click on the picture of the Turducken above for more info.

Butchering half a pig 101

Posted in Butchery with tags , , on October 24, 2008 by bestbyfarr

 

Beautiful Devils Gulch pig

Here is a quick overview of how I like to butcher a pig.  Later I will go threw a more detailed step by step demo and finishing cuts for portions.

Suckling Pig Porchetta

Posted in Butchery, Technique with tags , on October 11, 2008 by bestbyfarr

 

Babe and Wilber

Babe and Wilber

Here is a method of making your own Suckling Pig Porchetta.  Its real important you get the skin real crunchy!  I chose to deep fry these guys, you can also roast them in a hot oven.   

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