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PSA: saw a butcher in Cleveland break down a whole hog in 38 minutes, and his bench scraper trick is the one I stole
Stopped by a shop on West 25th while visiting my cousin and the guy there kept his bench scraper in a cup of hot water the whole time so it glides through fat instead of dragging. I tried it on my next 3 pork shoulders back home and the silverskin came off way cleaner. Anyone else keep a hot water cup on the block or is that just a Cleveland thing?
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bettywilson26d ago
Hot scraper also keeps fat from sticking to the blade. Old diner trick.
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