Through an unexpected turn of events, I have ended up with two Japanese Knife Imports t-shirts featuring the pig diagram. It is a killer shirt, but I do not need two of them. So in the spirit of giving back to this community, and in the spirit of celebrating Jon and everyone else over there at JKI, I thought I'd give it away to the first person who gets in touch with me here on the forum. So that's the plan.
Here's a photo of the shirt juxtaposed above one of my "analyses" of pork shoulder.
Pro tip: if you seam butcher a pork chuck/shoulder roast and then cook the muscles individually in sous vide bags, you will have spent your time well. Also, pig cheeks from the bag are the business. Eat the face! And the "tail"? Oh man... cook it forever sous vide and then deep fry on the pickup. But I digress...
Here's a photo of the shirt juxtaposed above one of my "analyses" of pork shoulder.
Pro tip: if you seam butcher a pork chuck/shoulder roast and then cook the muscles individually in sous vide bags, you will have spent your time well. Also, pig cheeks from the bag are the business. Eat the face! And the "tail"? Oh man... cook it forever sous vide and then deep fry on the pickup. But I digress...