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Old 1 Day Ago   #8431
Rajun Gardener
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Quote:
Originally Posted by Worth1 View Post
Try it with frozen lard instead of Crisco.
Not trying to be food police but Crisco is not good for people.
Loaded with trans fats.
Another tip is to use flour from the freezer.

Yes the biscuits do look nice.
I need to find lard and try it. I do have frozen bacon grease in the freezer I use for cornbread, maybe I need to make a batch with that. Bacon/butter flavored biscuits, how can that be bad?

I do put the bowl and flour in the freezer along with the buttermilk for a while to chill before mixing.

I also use powdered buttermilk since I don't use it often and it's almost as good as the real thing.
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Old 1 Day Ago   #8432
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They sell industrial lard at the store.
Not as good as homemade but in my humble opinion a far cry better than Crisco.
Maybe.
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Old 1 Day Ago   #8433
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Originally Posted by AlittleSalt View Post
Boston Butt roast is always cheap here. It's 'on sale' for $1 per pound. Regular price about $1.39 per pound. What recipes do you have? I slow cook it, but I guess you could grind it, smoke it, pull it, make sausage out of it, or ???

You all know my situation - I'm just trying to feed them something different and good.
Pork goes well with so many flavors so start thing about sauces/marinades you like and go from there. Here's a few to give examples.
Honey Mustard Grilled Pork Steaks
Mustard Balsamic Pork Steaks with Rosemary
Garlic and rosemary go great on pork.
Honey Soy Grilled or buy a bottle of Bulgogi. I would buy the ingredients and just make it myself because I use them already in so many other dishes. You probably have some already. The same ingredients are used for Korean Style Pork Steaks.


I listed steaks because that's what you'll have. Here's a tip when buying them, try to find the butts with the biggest and best looking money muscle. I would cut those out and use it as a small roast flavored with any sauce you like. It's great for Char siu or sliced into medallions and pan fried. You can also pound these flat and make country fried steak.

Watch a youtube video of cutting a butt into cuts and go from there or ask the butcher to cut the butt into steaks, most places will for free.

Do you have a grinder? You can grind it, season it like sausage and make patties, meatloaf or meatballs. Season it for breakfast sausage and roll it up in saran wrap then slice off patties after they're frozen. Make a Cajun rice dressing or add liver and make boudin.

Go to this site and look through the meat and dressing recipes, I know you'll find something that you like.
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Old 1 Day Ago   #8434
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99 cent HEB canned biscuits.
Oiled on top side before baking at 350 F at 15 minutes.

IMG_20190221_11632.jpg
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Old 1 Day Ago   #8435
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Quote:
Originally Posted by Rajun Gardener View Post
Pork goes well with so many flavors so start thing about sauces/marinades you like and go from there. Here's a few to give examples.
Honey Mustard Grilled Pork Steaks
Mustard Balsamic Pork Steaks with Rosemary
Garlic and rosemary go great on pork.
Honey Soy Grilled or buy a bottle of Bulgogi. I would buy the ingredients and just make it myself because I use them already in so many other dishes. You probably have some already. The same ingredients are used for Korean Style Pork Steaks.


I listed steaks because that's what you'll have. Here's a tip when buying them, try to find the butts with the biggest and best looking money muscle. I would cut those out and use it as a small roast flavored with any sauce you like. It's great for Char siu or sliced into medallions and pan fried. You can also pound these flat and make country fried steak.

Watch a youtube video of cutting a butt into cuts and go from there or ask the butcher to cut the butt into steaks, most places will for free.

Do you have a grinder? You can grind it, season it like sausage and make patties, meatloaf or meatballs. Season it for breakfast sausage and roll it up in saran wrap then slice off patties after they're frozen. Make a Cajun rice dressing or add liver and make boudin.

Go to this site and look through the meat and dressing recipes, I know you'll find something that you like.


Thank you very much Rajun
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Old 1 Day Ago   #8436
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I had to make a trip to the store and found some Monteca lard in a 1lb block, I put it to bed in the freezer!
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Old 2 Hours Ago   #8437
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Turned the meatballs and gravy into a sort of soup concoction.
Using nothing but left overs.
These include some frozen okra I grew.
Jalapeno peppers.
Tomato.
Gumbo File.
Left over Pico De Gallo which had tomato onion habanero and jalapeno
More spices and a hot link cut up.
Gonna let this simmer for awhile.
IMG_20190222_48113.jpg
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Old 1 Hour Ago   #8438
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Yesterday I also picked up a pack of this scratch and dent bacon ends and pieces. I didn't even know they sold them and can't believe the price.

I fried up about a pound and they were a little on the salty side. Does anybody have tips to remove the salt? I'm thinking about boiling it in water for a few minutes then draining off the water to fry.


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Old 1 Hour Ago   #8439
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I have bought bacon ends and pieces for as long as I can remember.
In other words my mother bought them too.
The price is cheap big time.

I wouldn't boil as much as I would consider a low heat just below a simmer.
somewhere around 180F or so just above the melting point of pig fat.
This will draw out much of the salt.
Which by the way doesn't bother me.
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Old 14 Minutes Ago   #8440
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Now I'm waiting on my roux to darken so I can put it in the soup concoction.
Takes forever.
Several beers.
No robust soup of this kind is worth its salt in my opinion without a good roux for flavor.
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