Poor Air Quality?

[Johnsfolly]

16 hours ago, snagged in outlet 3 said:

I love pork chops.  

 

12 hours ago, fishinwrench said:

Me too!   A customer is bringing me another batch of 2" thick ones.  I'll have to take a pic of them this time.  

Absolutely delicious 😋 Like a miniature roast.   

Ummmm… pork chops! (as said in a drooling Homer Simpson voice in my head )

As Emeril used to say "Pork Fat rules!" At least that was before he got too fat and dumped from Food Network.

[snagged in outlet 3]

13 minutes ago, Johnsfolly said:

As Emeril used to say "Pork Fat rules!" At least that was before he got too fat and dumped from Food Network

Fat doesn’t make you fat, sugar does.  

[BilletHead]

19 minutes ago, snagged in outlet 3 said:

Fat doesn’t make you fat, sugar does.  

         The key is moderation and exercise. Fat is where it's at!. 

[ness]

Molasses brined chops the other night. 

When I was growing up everyone was worried about trichinosis. My mom would fry those poor, skinny chops to death. 

[MrGiggles]

Best chops I ever had were from some Berkshires that I raised. 

They were still not worth raising them critters. Talk about an animal that's hard to handle, they're way too smart for their own good.

[BilletHead]

16 minutes ago, ness said:

Molasses brined chops the other night. 

When I was growing up everyone was worried about trichinosis. My mom would fry those poor, skinny chops to death. 

               When you were growing up there was good reason for that but now you can eat commercial pork with a blush!  That looks real good my friend!

[oneshot]

Got a Hog to butcher going to just skin it.

Remember as a kid we would butcher 6 . Scrap them then cure them and smoke them. No freezer involved.

oneshot

[bfishn]

Speaking of poor air quality, scalding a hog is the way to go. Then you can cook it whole or halved with the skin on, burn the sh*t out of the skin without waste, and the skin holds all that wonderful pig juice in.

[oneshot]

On 11/13/2020 at 7:16 PM, bfishn said:

Speaking of poor air quality, scalding a hog is the way to go. Then you can cook it whole or halved with the skin on, burn the sh*t out of the skin without waste, and the skin holds all that wonderful pig juice in.

Unless having a big get together wouldn’t want to cook a whole Hog but do like scraping.

Remember going to Butcher Shop and Hog Heads hanging.

Know one guy that had Butcher Shop but depended on the weather to cool the meat down. He was turned in that was one problem and needed a Lagoon for water . Otherwise he was just fine. I would help him every so often.

Actually I would rather take something to him over a Big Shop. He would take his time where a Big Shop just cut and go.

oneshot