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Coffee Shop
Beef Heart And Other Odds and Ends
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<blockquote data-quote="Rustler9" data-source="post: 61817" data-attributes="member: 440"><p>I was raised on a farm and we always butchered hogs when it got good and cold-salt and sugar cured some hams and shoulders. Made our own sausage. I don't eat organ meats and never will-just don't like it. My mom's family (Cherokee ancestry) ate everything in the hog but the squeal. I tried to eat liver but as soon as it gets in my mouth I gag-just can't do it. </p><p> I've watched my mom eat what they called hash-hearts, livers etc. chopped up and fried with onions and diced potatoes. My grand mother loved chitterlings-my dad always told her to please let him know when she was cooking them. He thought they smelled like some body's out house had blown away. She also loved tongue but I couldn't handle that either.</p><p> Now I do love souse-I'm not sure if that's the correct spelling. My family would boil the hog heads until the meat came off the bone. Then they would take the bits of meat and arrange it in a shallow pan with lots of cayenne peppers and pour the liquid over this and let it gel. It's great. Any body else out there like this?</p><p> One more thing-I was at my vet's office on Saturday and he had just castrated some colts-he told me that the owners had him save the testicals for mountain oysters. Now we had these alot growing up but they were from calves or pigs. It's the first time I've ever heard of anyone having horse mountain oysters but I guess there's not much difference?</p></blockquote><p></p>
[QUOTE="Rustler9, post: 61817, member: 440"] I was raised on a farm and we always butchered hogs when it got good and cold-salt and sugar cured some hams and shoulders. Made our own sausage. I don't eat organ meats and never will-just don't like it. My mom's family (Cherokee ancestry) ate everything in the hog but the squeal. I tried to eat liver but as soon as it gets in my mouth I gag-just can't do it. I've watched my mom eat what they called hash-hearts, livers etc. chopped up and fried with onions and diced potatoes. My grand mother loved chitterlings-my dad always told her to please let him know when she was cooking them. He thought they smelled like some body's out house had blown away. She also loved tongue but I couldn't handle that either. Now I do love souse-I'm not sure if that's the correct spelling. My family would boil the hog heads until the meat came off the bone. Then they would take the bits of meat and arrange it in a shallow pan with lots of cayenne peppers and pour the liquid over this and let it gel. It's great. Any body else out there like this? One more thing-I was at my vet's office on Saturday and he had just castrated some colts-he told me that the owners had him save the testicals for mountain oysters. Now we had these alot growing up but they were from calves or pigs. It's the first time I've ever heard of anyone having horse mountain oysters but I guess there's not much difference? [/QUOTE]
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