ga.prime":rwy70mo2 said:Fry it eat and with lima beans. Canned tomatoes go good with that.
I would try it but I don't know where to find it unless you sent me some ;-)skyhightree1":14tqfdqk said:msplmtneer":14tqfdqk said:
Now I do do that hadn't even thought about that no one likes pintos much but me now.
I wish I could freeze it but after all the hogs and deer and beef no more freezer space or place to put another freezer :lol:
ga.prime":14tqfdqk said:Fry it eat and with lima beans. Canned tomatoes go good with that.
I may try it not a big lima bean person but grandma canned tons of tomatoes so may try those together
You are correct.. you should try it
okay your salami looks pretty good is it homemade?Jogeephus":3ppectu0 said:ez14.":3ppectu0 said:
Fatback aka back fat is gold. It is a firmer fat with a much higher melting point than other fats found on the pig and can be used for a lot of things. Its the choice fat when making salami or other fermented aged meats because it is less prone to smearing so the amount of angel tears are minimized which helps to insure proper drying by reducing the risk of case hardening which can cause spoilage.
Here is a pic showing back fat in salami. Its firm texture lends itself well to drying and aging and gives a silky smooth mouthfeel when products like salami are eaten. This is unlike most of the factory meats which rely on chemistry rather than biochemistry in their production. Factory stuff is typically greasy since the use of the more expensive back fat is not as important.
okay your salami looks pretty good is it homemade?[/quote]ez14.":24bgvz2t said:[/url]
JW IN VA":227e8ibz said:Dad used to slice it up and feed it to the dogs along with their regular dog food.
Guess you could go into a candle making sideline :idea: Works good to slick up a hand saw.