My pig is going to butcher in a few weeks and I would like help from you guys and gals to make the ultimate bbq cut list. Recommended #s on shoulders, thickness on chops. All suggestions are appreciated.
PS: the highlighted stuff is just their most popular options
I don’t have much to contribute, but if you are going to have shoulder steaks and plan to cook them like St Louis Pork Steaks I would have them cut 1/2”-3/4” thick. I don’t see Picnics on the list, so I am assuming that will go into the sausage.
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