PORK - Custom Processing Guide

If you are newer to placing a custom pork processing order you may want to use the below as a guide to prepare you for the conversation with the butcher.  When you call, please tell them your name and that you are buying pork from Nic and Megan Olson at Plain Farms.

Jenniges Meat Processing (320) 346-2414

www.jennigesmeatprocessing.com

1. Plain Farms pricing includes basic processing (cutting, packaging, flash freezing). 
   
2. The first $20 of extra processing is also included for each half hog.  Extra processing includes: deboning, grinding, smoking, sausage seasoning, sausage links, sausage patties.
   
3. How many pork chops do you want in each package? This depends on how many people you will be serving. Usually 2, 3, or 4 pork chops.  If you choose 2, then you can take out several packages if you are cooking for more people. 
   
4. How thick do you want your pork chops cut?  Usually 1", 1-1/4" or 1-1/2" inches (do you want to cook them fast or slow, if you have time I prefer thick pork chops but it takes longer to cook them)
   
5. Do you want bone-in or boneless pork chops?  (I highly recommend bone-in)
   
6. Do you want your ham cured and smoked or fresh ham (cooks and tastes like a pork roast)?
   
7. For hams and bacon do you want to use conventional curing or nitrate-free alternative curing methods made from celery with an added cost?
   
8. For sausage seasoning do you want conventional or MSG free with an added cost?
   
9. How many pounds do you want in each pork roast? Again, depends on how many people you will be serving. Usually 3, 4, or 5 lbs. Or you can choose to have the roasts ground to make more sausage.
   
10. Do you want your bacon smoked and cured or left as uncured side pork?How thick do you want your bacon cut? Thin, regular, or thick.  Or you can choose to have some of the bacon left on the ribs for country style ribs.
    
11. How do you want the ribs packaged?  Cut in half, left whole, or ground with the trimmings?
    
12. How would you prefer your trimmings processed? Unseasoned, bratwurst, breakfast sausage, other dozens of other sausage flavors? Ask the butcher if there is a minimum amount of trimmings to make each batch of sausage flavor.
    
13. How many pounds in each package of sausage? Usually 1, 1.5, or 2 lbs
    
14. Do you want the heart, liver, kidneys, and tongue?
    
15. Do you want the pork fat ground and packaged so you can render into lard at home?
    
16. The butcher will help guide you through any unanswered questions you may have about the processing.
    
    
    Sausage Flavors:
    
    • Country Style
      
    • Hot Dogs
      
    • Polish Sausage
      
    • Brats
      • Fresh Brat
        
      • Smoked Brats
      • Cheese Brats
    • Ring Bologna

Pork:

• Ground Pork (unseasoned)
  
• Seasoned Pork
  
• Seasoned Patties
  
• Brat Patties
  
• Sizzler Links
  
• Maple Sizzler links