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shrinkage

 
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krazylegs
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Joined: 18 Feb 2005
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Location: northern california

PostPosted: Wed Nov 02 05 4:51 am    Post subject: shrinkage Reply with quote

Is there a tech. trick to avoid so much shrinkage when it comes to pork butt, like smoking in the cheesecloth, or glad wrap? I understand the bone gig, no shrinkage there but this 50% thing is killing me Sad
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Alien BBQ
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Joined: 12 Jul 2005
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PostPosted: Wed Nov 02 05 4:59 am    Post subject: Reply with quote

Shrinkage comes from the release of moisture in the meat. You could try injecting it or brining but I don’t know if that would really help. Personally, I would inject it with jack and olive oil, list it on the menu and raise the price.
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SmokinOkie
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PostPosted: Wed Nov 02 05 5:04 am    Post subject: Reply with quote

Why is it killing you? Are you catering or vending?

The 50% is pretty standard and when catering, just take it into account. You might do better looking for better pricing on butts. Done a LOT of pork butts in my life and 50% is pretty much what your stuck at.

You can try other cuts, but you'll get a different product (picnics).

The fat content of the butt just basically is there and you get rid of it by 1) cutting it out or 2)rendering it out, but in the end, there is still 50% loss. If you undercook it so the fat doesn't render, then you get a fatty and sub-standard product.

Only time will be if it's pre-trimmed or bone-out, but the price you pay for those is way more. So figure the difference by price and you'll see the 50% loss and lower initial cost of the butt isn't so bad.

Smokin'
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krazylegs
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PostPosted: Wed Nov 02 05 5:15 am    Post subject: shrinkage Reply with quote

Your right I shouldnt be complaning about the shrinkage ( my wife doesnt) da-da-ta (insert funny remark here) pork butt is cheap, and as far as injecting, I go with spiced rum and apple cider.
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LS Wong



Joined: 18 Oct 2005
Posts: 15

PostPosted: Mon Nov 07 05 2:14 pm    Post subject: Reply with quote

I keep hearing about the shrinkage eating into profit. I might very well get shot for this...but how about using a presure smoker? I understand it reduces shrinkage substantially.

Well, since all smoke food are smoked/cooked in advance and put in warmer ready to be seared and serve. Pressure smoker might solve the shrinkage problem.

Just my 2 cent thought. OK u can shot me now... Rolling Eyes

Wong? Wite....
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SmokinOkie
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PostPosted: Mon Nov 07 05 10:43 pm    Post subject: Reply with quote

LS Wong wrote:
... Pressure smoker might solve the shrinkage problem. Just my 2 cent thought. OK u can shot me now... Rolling Eyes
Wong? Wite....


Please tell me you didn't just say "pressure smoking"?

I thought that was the last 30 minutes before my turn-ins at contests.
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Hawgboyzbbq
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Joined: 19 Jun 2005
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PostPosted: Mon Nov 07 05 11:03 pm    Post subject: Shoot Me? Reply with quote

Well, I don't want to shoot you, so I am going to just try and forget you siad anything about pressure cooking.
I have the answer to the shrinkage problem.
BUY TWICE AS MUCH MEAT. Oh, I guess that won't do if your selling.
How about this. CHARGE TWICE AS MUCH.
PARTY!!!!!!!!!!!!!!!!!!!!! like there is no tomorrow. There may not be.
Ed
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allsmokenofire
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PostPosted: Tue Nov 08 05 12:32 am    Post subject: Reply with quote

...git a rope!! Wink
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MaineMapleDave
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Joined: 23 Jul 2005
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PostPosted: Tue Nov 08 05 12:41 am    Post subject: Reply with quote

I inject with a mix of apple cider and cider vinegar, but that's just for flavor--I think the overall shrinkage is the same as if I didn't do anything.

Personally, I don't think there's anything wrong with pressure smoking per se. 'course, I have also publicly admitted that I use liquid smoke and foil!!!!

{ducks his head and scuttles away.....................}
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SmokinOkie
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PostPosted: Tue Nov 08 05 1:26 am    Post subject: Reply with quote

First Wong, Now Maple...do we have closet Pressure Smokers out there?

MaineMapleDave wrote:
Personally, I don't think there's anything wrong with pressure smoking per se. 'course, I have also publicly admitted that I use liquid smoke and foil!!!!

{ducks his head and scuttles away.....................}


There is such an animal, sad to say, called the Lil' Smokehouse (on ebay frequently) Twisted Evil

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mding38926
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Joined: 24 Jun 2005
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PostPosted: Tue Nov 08 05 1:55 am    Post subject: Reply with quote

SmokinOkie wrote:
First Wong, Now Maple...do we have closet Pressure Smokers out there?

MaineMapleDave wrote:
Personally, I don't think there's anything wrong with pressure smoking per se. 'course, I have also publicly admitted that I use liquid smoke and foil!!!!

{ducks his head and scuttles away.....................}


There is such an animal, sad to say, called the Lil' Smokehouse (on ebay frequently) Twisted Evil



I also ran across the Rival Crock-Pot BBQ Pit at Walmart and target yesterday.........it almost looks like a little pit. Not my thing, but cooking is all about personal preference.

http://www.walmart.com/catalog/product.do?product_id=4012117&cat=90546&type=1&dept=4044&path=0%3A4044%3A90548%3A90546
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MaineMapleDave
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PostPosted: Tue Nov 08 05 2:08 am    Post subject: Reply with quote

SmokinOkie wrote:
First Wong, Now Maple...do we have closet Pressure Smokers out there?


For the sake of defending my honor, I must note that I do not have one, but I know that I have eaten quite passable BBQ prepared in them before.

I do have an old New Braunfels smoker that needs a good wirebrushing, but aspire to bigger/better as my pre-midlife crisis unfolds.........
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SmokinOkie
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PostPosted: Tue Nov 08 05 3:14 am    Post subject: Reply with quote

Yeah, the fun is all fun and tongue in cheek, it's fun seeing what's out there.

Remember, I have to defend pellet smokers all the time, so I know about "alternative" methods. So let me pick on 'ya too much. Laughing

One of my friends actually PREFERS boiled ribs, even after he learned better methods.
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jdeuel
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Joined: 18 Aug 2005
Posts: 29
Location: Northern CA

PostPosted: Sun Nov 13 05 3:00 pm    Post subject: That pressure smokehouse-thing Reply with quote

My gawd! I just looked up the lil' smokehouse online-that thing is seven grand!!! That'll buy a LOT of meat...and some house payments...and some more meat...
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Steve-O
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Joined: 31 May 2005
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PostPosted: Mon Nov 14 05 11:44 am    Post subject: Reply with quote

You can buy a butt with less fat, but you might not be happy with the result. It's the fat and moisture that is rendering out. Just for grins, put a butt on a broiler and cook it slow and low in the oven. Check how much fat is caught in the pan.

My one tip for shrinkage is to cook it to put a pan underneath and catch the fat. Once it is cooked and pulled, pour some of the fat back in. Not all of it, but some to make it juicy. There's you a pound or so.
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