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Started By
Message
re: Pork Butt vs Boston Butt for Jambalaya
Posted on 5/11/23 at 7:17 am to SixthAndBarone
Posted on 5/11/23 at 7:17 am to SixthAndBarone
How much of that 70 pounds of butt is bone, fat and sniew that you are not using?
For me 30 pounds of rice
50 pounds of pork
25 pounds sausage
For me 30 pounds of rice
50 pounds of pork
25 pounds sausage
1
Posted on 5/11/23 at 7:33 am to Tigerpaw123
Yes, you probably end up with around 50 pounds of meat, hopefully closer to 60. So you’re saying 50 pounds of trimmed, cut pork.
30 pounds rice
60 pounds cut pork
30 pounds sausage
Sausage and rice always match.
30 pounds rice
60 pounds cut pork
30 pounds sausage
Sausage and rice always match.
Posted on 5/11/23 at 7:53 am to GeauxTigers0107
quote:
It's a non-working muscle that is as soft and tender as your little feelings
Chickens use their legs (slow twitch muscles) more than their breasts (fast twitch muscles). That’s why there’s a difference between dark and white.
Chicken thighs are more flavorful and tender than breast because they are slow twitch muscles.
Temple and shoulder are both slow twitch muscles. So the “non working” claim is wrong. Pigs eat, a lot. They chew, a lot.
Posted on 5/11/23 at 8:45 am to SixthAndBarone
Agree with most of what you said but this
I'm not so sure about. Yeah the jaw muscle gets used but nothing like the shoulder, which supports the actual weight of the pig. I'm just going off of mouth feel and what I've experienced literally thousands of times.
I will say the plus side to using butts is it creates a better fond in the bottom which is where my jambo color comes from.
quote:
Temple and shoulder are both slow twitch muscles. So the “non working” claim is wrong.
I'm not so sure about. Yeah the jaw muscle gets used but nothing like the shoulder, which supports the actual weight of the pig. I'm just going off of mouth feel and what I've experienced literally thousands of times.
I will say the plus side to using butts is it creates a better fond in the bottom which is where my jambo color comes from.
Posted on 5/11/23 at 9:26 am to GeauxTigers0107
quote:
I'm not so sure about
I am sure, lol. They are both slow twitch muscles. In fact, I believe, according to the USDA, that the temple is considered part of the shoulder.
Having the muscle not used doesn't necessarily equate to better meat. The difference in the butt and the temple is intramuscular fat. Intramuscular fat helps tenderness and juiciness.
Posted on 5/11/23 at 9:32 am to SixthAndBarone
quote:How does that make any sense?
according to the USDA, that the temple is considered part of the shoulder.
Posted on 5/11/23 at 9:41 am to AlxTgr
I think it's not now. The jowl is part of the shoulder according to the USDA, but I believe the temple meat is considered to be in the head, not the jowl.
Posted on 5/11/23 at 11:55 am to SixthAndBarone
quote:
the temple meat is considered to be in the head
Correct. At least by me. Don't you work in the food industry? What do you do exactly?
Posted on 5/11/23 at 12:09 pm to lilsnappa
quote:
Pork Temple meat
You must have a good source to get this in "big jambalaya" quantity.
Posted on 5/11/23 at 12:11 pm to GeauxTigers0107
I studied meat science and work in the meat processing industry developing new products, troubleshooting issues, and developing safety programs and new products to meet USDA regulations.
Posted on 5/11/23 at 12:13 pm to Boudreaux35
quote:
You must have a good source to get this in "big jambalaya" quantity.
Temple meat is sold frozen in 15 or 30 pound cases by restaurant supply companies. I think 15 is common but I swear I remember getting some in 30 pound cases, maybe I'm wrong.
I believe AG grocery stores can order it as many in Gonzales carry it. This is part of why it's popular for jambalaya cooks, because it's easy to buy bulk.
Temple meat is much leaner than Boston butt.
This post was edited on 5/11/23 at 12:16 pm
Posted on 5/11/23 at 12:27 pm to SixthAndBarone
Here's a little explanation from a meat buyer's guide I have.
Posted on 5/11/23 at 1:12 pm to SixthAndBarone
quote:
I think 15 is common but I swear I remember getting some in 30 pound cases, maybe I'm wrong.
Majoria's in Boutte carries it. The butcher will cut you off whatever size chunk you want.
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