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Every Thing Else Board
raising a pig to butcher
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<blockquote data-quote="angie1" data-source="post: 544800" data-attributes="member: 3886"><p>Breakfast sausage ~ not links, just ground.</p><p>Any kind of sausage ~ polish, summer..... has been so long since I have had any that is not venison that I don't remember if it gets too fatty. I love pork steak on the grill.... Pork chops cut thicker than the grocery store. Ribs cut as a slab, not in pieces w/o bone (country style ~ not so good). Get the hocks pickled or smoked ~ that is good stuff.</p><p></p><p>Do NOT like side pork or just plain ground pork. However, we have gotten plain ground pork and mixed our own breakfast sausage ~ they sell the mix stuff in the store. That is good, but no side pork for me.</p></blockquote><p></p>
[QUOTE="angie1, post: 544800, member: 3886"] Breakfast sausage ~ not links, just ground. Any kind of sausage ~ polish, summer..... has been so long since I have had any that is not venison that I don't remember if it gets too fatty. I love pork steak on the grill.... Pork chops cut thicker than the grocery store. Ribs cut as a slab, not in pieces w/o bone (country style ~ not so good). Get the hocks pickled or smoked ~ that is good stuff. Do NOT like side pork or just plain ground pork. However, we have gotten plain ground pork and mixed our own breakfast sausage ~ they sell the mix stuff in the store. That is good, but no side pork for me. [/QUOTE]
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raising a pig to butcher
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