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1. Fore quarter of pork.
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2. Remove the rib cage, neck bones and collar.
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3. Remove blade bone by following the natural contours of the bone, leaving all the meat attached.
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4. Saw blade bone into two portions.
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5. Pork Jeffrey portion 1.
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6. Pork Jeffrey portion 2.
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4. Marinade/season pork Jeffrey's, vacuum pack (cooking bags) into single or multi portions.
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5. Steam cook at 89ºC for 5 hours, cool product and store at 2º-4ºC.
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6. Re-heat product using oven, grill or BBQ to an internal temperature of 72ºC.
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