Prepare Ham and Backstraps
4:50
16:41
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At 4:50 in
Butcher a Hog/Pig: Making breakfast sausage and cuts for freezing (homesteading)
What happens here
Next, prepare the pork ham and backstraps. For the ham, clean it by removing any large layers of exterior fat, which can then be reserved for the sausage mix. Identify and carefully cut out any glands present in the ham. Similarly, for the backstraps (pork loin), trim off any rough or uneven ends; these trimmings, along with any significant fat, should be added to the sausage meat collection. The remaining, well-marbled portions of the backstraps can be kept as roasts for future meals.
Goal: Clean ham and backstraps for specific cuts, saving trimmings and fat for sausage.
Tools and materials
- Stainless Steel Pot with Strainer — Collecting fat and meat trimmings for sausage
- Victorinox Butchering Knife Victorinox — Trimming fat and separating meat
- Gland N/A — Undesirable part to be discarded
- Pork Backstraps — Source of roasts and sausage trimmings
- Pork Ham N/A — Source of roasts and sausage fat