Archive for the Butchery Category
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.
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.
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.