Chops.—Can be broiled, braised, or pan fried. Chops should be at least one-half to three-fourths of an inch thick for frying or braising, and 1 inch thick for broiling. Figure one or two chops per serving. Allow three-fourths of a pound of uncooked meat (bone-in) per person as a guide.
Roasts.—Allow three-fourths of a pound per serving for bone-in roasts (ham, picnic, shoulder) and one-half pound per serving for boneless roast (boned and rolled Boston butt or shoulder).
Sausage.—Allow one-third pound per serving.
Carcass Cutting Equipment
Elaborate and expensive equipment is not necessary but certain items are essential. The following equipment is recommended ([fig. 59]):
PN-5359
Figure 59.—Equipment for cutting.
- Steel
- Boning knife
- Large steak knife
- Meat saw
- Freezer paper (see section on “[wrapping]”)
- Freezer tape
- Meat grinder (electric or hand powered)
- Clean water