wow! i been waiting for smokin to post these pics, in a different thread. i guess i should have looked around, huh. hey smokin, just so you know, my name is mike, not don...heehee
i sent you all but the first photo. now heres my take on the gland, which is yet to be identified by a scientific name:
well, its pretty darn yuckie, to say the least. and yes, 9 out of ten butts that consumer (you and me) buys from the butcher, sams, or major distributor, will have that gland hidden inside, just waiting to be eaten! what i do is timely, and costly(as just yesterday i got a major finger cut from doing it in a hurry), but the final product is free from that particularly unpleasant odor that makes certain folks want to smother a butt in vinegar to disguise. if you find this gland, cut it open and smell. its like a quart jar full of hog sweat sitting around in a stink room for a week....
actually, i was just probably exaggerating a bit. most people dont recognize the flavor, and those that do, think its normal for pork to taste that way.
ok, (whew! time for decaff)
usually the gland can be found inside the fat cap, around the end of the bone on what i would call the low side of the butt. there is, as you can see, a ton of crappy stuff in this area too. simply remove any obstruction that prevents you from seeing pure meat. usually this will render the gland from its hidding place. sometimes, i have to cut out part of the fat cap to find it. the good news is that once you have cut away all this stuff, you cook time will be reduced by an hour or two as there are less obstructions for the heat.
anybody want to see first hand, come by my restaurant and i will show ya...heehe