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Old April 14, 2018   #6466
Hellmanns
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Quote:
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Here's a nice one.
Look at those jowls.
Worth
That pork would melt away in your mouth.
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Old April 14, 2018   #6467
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Pork is done, it's dark from the sugar and arbol chile powder in the rub but has a good flavor. The bone pulled easy and it's juicy even with all that juice that ran out. I drained all that juice before shredding.

I like vinegar based Carolina style sauce for pulled pork with hot sauce and pepper flakes in it. It was close but not exactly what I ate when I lived there.

I also wanted to separate the money muscle but I forgot and just started shredding, I did save some for sampling.
I should have enough to save for quick lunch sandwiches. I'm having these sandwiches with coleslaw of course.
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Old April 14, 2018   #6468
imp
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Those pictures are almost a sin, LOL! Looks just terrific and tasty. You make me so hungry!!! Baaad man.

Hog meat is just so good home raised. Hard to beat it, almost no matter the breed. I still have a personal preference to raise chuffy hogs versus a bacon hog, but that is just a personal taste thing.

Used to buy wild piglets and raise them to size, the Mennonite butchers would do the honors for us and was just great tasting. But the best pork I ever had was from my potbelly pigs, and some of the most lovely very clean lard. When the pot belly pig thing went bust and many found out that a baby pot belly looks different than the adult and was often smarter than the owners plus being escape artists, people were dumping them, even turning them loose, which was cruel. I finished raising several and though the hams and chops were smaller ( but bigger than you'd think), very good flavor.

I originally killed the first one because she threw her uterus pigging; I put it back, but she would push it back out again. 3 go rounds of that fun and she was trucked to the butcher's place. Sure glad piglets are so quick at birth, not like a pup or kitten, because she threw down 10 of them that I raised up.
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Old April 15, 2018   #6469
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That pork would melt away in your mouth.
For some reason it reminds me of King Henry the VIII.
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If Count Dracula grow tomatoes they would be black tomatoes.
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Old April 15, 2018   #6470
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Coming up next, no fuss tasty steak Fijitas skillet style.
The only spices on the meat are fresh ground black pepper and smoked salt.

The way I warm up my flour tortilla is to run water on both sides all over.
15 seconds in the microwave and toast it both sides in the steak drippings.
The way I cook my meat is the way I like it.

Worth
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Old April 15, 2018   #6471
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Here it is, less is more.
Worth
IMG_20180415_40858.jpg

IMG_20180415_55909.jpg

IMG_20180415_10503.jpg

IMG_20180415_23391.jpg
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Old April 15, 2018   #6472
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Worth, got to cook that meat a li'l more to get me to eat it. I always know you're going to post tasty looking picture of Mexican food.

Leftovers today from our Easter celebration yesterday. They snuck a birthday party in for me, too! A pint of Moose Tracks ice cream from Mayfield=Yum! Birthday is Tuesday.
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Old April 15, 2018   #6473
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Worth, got to cook that meat a li'l more to get me to eat it. I always know you're going to post tasty looking picture of Mexican food.

Leftovers today from our Easter celebration yesterday. They snuck a birthday party in for me, too! A pint of Moose Tracks ice cream from Mayfield=Yum! Birthday is Tuesday.
Happy early birthday.

Here is something not quite so rare.
Roast pork belly.
Worth
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Old April 15, 2018   #6474
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I was making a pot of Beef Stew, after it had been simmering for about an hour, I laid down for a little nap (usually sleep for an hour) and woke up almost 3 hours later and it had Scott her badly. Totally ruined. I should have told my non cooking wife to keep an eye on it, but never imagined I would sleep that long. Apparently she didn't smell it burning or even thought about checking it and giving it a good stir. Looks like I will just make a Cheese Crisp for supper. Bummer!
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Old April 15, 2018   #6475
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I feel asleep and burned up a ham one time.

Here is the pork belly with trimmings.
Worth
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Old April 16, 2018   #6476
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Worth, I would SOOO devour that meal!

Tonight's low temperature is supposed to be 32. I thought we were done with soups/stews as we don't care for them when the temps warm up but I think tonight I'm going to find some kind of pork stew recipe and make some homemade yeast rolls for supper.
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Old April 16, 2018   #6477
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Worth, I would SOOO devour that meal!

Tonight's low temperature is supposed to be 32. I thought we were done with soups/stews as we don't care for them when the temps warm up but I think tonight I'm going to find some kind of pork stew recipe and make some homemade yeast rolls for supper.
Thank you.
I used to put cold milk in beef soup to cool it off.

Tonight I am taking leftovers to a whole new "Old School" level.
Deep fried left over pork belly to a crispy crunch fried in the left over fat.
Old shriveled up onion fried on top of a left over baked potato.
Left over mac and cheese.
Left over pork gravy.
Old bread with gravy on top and then tomatoes on top of that.
If you haven't had pork gravy bread and tomatoes you haven't lived.'

Worth

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Old April 16, 2018   #6478
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Every once in a while I cook a fried food dinner. Tonight, it was fried chicken strips (The real kind that I cut from breasts) yellow and zucchini squash. It was good, but I wish grocery store squash tastes more like home grown squash.
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Old April 16, 2018   #6479
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I made sauteed onion stuffed Salisbury steak with a onion, mushroom gravy, mashed potatoes and fresh squash and zukes from the garden. NO pepper and nothing to thicken the gravy, just cooked down onions. Almost a french onion soup gravy!!
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Old April 17, 2018   #6480
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okay rajun how did you make that Salisbury steak and gravy?
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