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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 02-25-2012, 06:41 AM   #1
ModelMaker
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Default Sliced Pork for entry

I have seen some mighty fine examples of sliced pork in the styrofoam boxes over the last couple years.
I have never tried to slice a butt mostly because I don't have a clue where or how you master pork dismemberers (ok I made that word up)
get those nice slices.
Anybody want to make some sort of tutorial for the process?
If it's a secret science I understand....
Ed
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Unread 02-25-2012, 08:45 AM   #2
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Search money muscle on this forum and you should find what you need

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Unread 02-25-2012, 09:59 AM   #3
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Originally Posted by Stoke&Smoke View Post
Search money muscle on this forum and you should find what you need

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I know where & how for the money muscle.
I just have never witnessed a butt being sliced as I have seen presented in the pork box.
Ed
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Unread 02-25-2012, 10:07 AM   #4
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you can use the money muscle, just clean some of the membrane up so you have nice meat or slice the meat from under the horn, remember to pull a sllicing butt off before the others (int temp about max at 185..)
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Unread 02-25-2012, 10:28 AM   #5
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I think what Ed is referring to is butterflying a pork butt for big slices from the middle. Correct?
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Unread 02-25-2012, 04:42 PM   #6
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Quote:
Originally Posted by Chucktown View Post
I think what Ed is referring to is butterflying a pork butt for big slices from the middle. Correct?
Kinda, maybe, I think.
All I know is my butts have a big odd shaped bone through 2/3rds of it and I don't see where these big beautifull slices cut across several muscle groups comes from.
If worse comes to worse I'll snoop around the camps at Frostbuster '12 in April.
Surley someone can video the dissection of the butt into slices before then.
Ed
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Unread 02-25-2012, 05:22 PM   #7
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I believe that some pork that you described was turned in at the Jack
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