hi everyone farmer jim here.well been butchering just about everything since I was 7 years old.started out with chickens and rabbits then goats sheep pigs cattle.know I just put togeather a sausage kitchen at the farm to do deer for friends and nabors.love to play with meat.im one of the lucky ones that have all the Hobart stuff from a old meat market we bought out years ago.been watching your post for a while know good info for sure.as of know im going into smoked deer summer sausage and need to get it tuned in.i did a few batches this year but the pork butts are a little lean.anyways glad to be here and thanks for the invite.jim

iv done that.and was mad as heack .all that work. to destroy 2 days of labor. theres to much fat there.if your pork butt was trimed of its fat you would of been good to go.your heat got to hot in the start or got to hot to fast in the end and it fatted out.i hate that when it happens.