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Non-Cattle Specific Topics
Every Thing Else Board
I know nothing about pigs...
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<blockquote data-quote="Jalopy" data-source="post: 685428" data-attributes="member: 7856"><p>Lammie. Some suggestions are as follows;However you may or maynot like some of the ideas because some people do not like all types of pork cuts. We usually have at least one ham cured and left whole for a big ham roast that way we have cooked ham left over that we freeze and use as we want for various things the other ham and the shoulders we usually have steaks and roasts made . The loin we usually have either center cut loin chops or country style ribs made, these come from the same part so you have to limit how much of each you want. We have the center cut chops made 1" thick then you can either slow grill or stuff them depending on your wishes. The sides we have cured and made into bacon. On the shoulders we usually use at least one and all the trimmings from everything else made into ground pork and/or pork sausage. If the processor would double grind the pork it has a very good texture. I am sure there are other cuts we have tried but these are the ones we use most often. Enjoy. JLP</p></blockquote><p></p>
[QUOTE="Jalopy, post: 685428, member: 7856"] Lammie. Some suggestions are as follows;However you may or maynot like some of the ideas because some people do not like all types of pork cuts. We usually have at least one ham cured and left whole for a big ham roast that way we have cooked ham left over that we freeze and use as we want for various things the other ham and the shoulders we usually have steaks and roasts made . The loin we usually have either center cut loin chops or country style ribs made, these come from the same part so you have to limit how much of each you want. We have the center cut chops made 1" thick then you can either slow grill or stuff them depending on your wishes. The sides we have cured and made into bacon. On the shoulders we usually use at least one and all the trimmings from everything else made into ground pork and/or pork sausage. If the processor would double grind the pork it has a very good texture. I am sure there are other cuts we have tried but these are the ones we use most often. Enjoy. JLP [/QUOTE]
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I know nothing about pigs...
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