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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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08-13-2011, 08:21 AM | #1 |
Is lookin for wood to cook with.
Join Date: 07-29-11
Location: Kennesaw, GA
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Question about weight and Fatties?
Hi folks,
I have some friends and family that want me to cater the upcoming football season. My question is if I'm charging per pound of pulled pork, how much weight am I gonna loose in fat/original weight? If you buy an 8lb butt how much weight should you expect to loose in fat. Thanks ya'll! Last edited by Drumbum77; 08-13-2011 at 09:15 AM.. |
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08-13-2011, 08:55 AM | #2 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Usually, you figure a 50% yield on pork. An 8lb butt should produce about 4lbs of cooked, edible meat. Shoulders will be less.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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08-13-2011, 09:14 AM | #3 |
Is lookin for wood to cook with.
Join Date: 07-29-11
Location: Kennesaw, GA
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Thanks for the help! Also...does anyone do fatties when catering? I was thinking about it, but I'm worried that they will dry out. What's ya'lls opinion on them and what is the best way to keep the moist?
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