I bought some pork neck bones to make scrapple. Simmered them for a couple hours with sage, salt, and pepper.
What a PITA to clean. Lots of little bones and cartilage. I'm almost afraid to use the meat because I probably got some bones in there. And the stock will need to be strained pretty well, even though I washed them well before I simmered, there's probably a bunch of shard in there.
What else would you use pork neck bones for? They make a good stock, I guess, but I don't see many uses for pork stock.
"Steve Wertz" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I bought some pork neck bones to make scrapple. Simmered them for a couple hours with sage, salt, and pepper.
What a PITA to clean. Lots of little bones and cartilage. I'm almost afraid to use the meat because I probably got some bones in there. And the stock will need to be strained pretty well, even though I washed them well before I simmered, there's probably a bunch of shard in there.
What else would you use pork neck bones for? They make a good stock, I guess, but I don't see many uses for pork stock.
-sw
The Chinese use pork stock, in dishes like mapu tofu. You can buy Knorr pork stock cubes in Chinese markets, along with ham stock, shrimp stock, etc. I think for some dishes, like pork tenderloin, a flavorful pork stock turned into a Veloute Sauce would be excellent. I'd go for it,
I bought some pork neck bones to make scrapple. Simmered them for a couple hours with sage, salt, and pepper.
What a PITA to clean. Lots of little bones and cartilage. I'm almost afraid to use the meat because I probably got some bones in there. And the stock will need to be strained pretty well, even though I washed them well before I simmered, there's probably a bunch of shard in there.
What else would you use pork neck bones for? They make a good stock, I guess, but I don't see many uses for pork stock.
I fry them crispy in about an inch and a half of lard/peanut oil, then salt them with popcorn salt. Then I snack on them, after the fashion of a dog. A local grocery store put out coupons for $1 off any pork, and the neck bones came in packages that were $.89/# and were about 1-1/4 to 1-1/2 pounds, meaning that for less than 50 cents, I could get a meaty little snack.
I like chewing meat off of bones. It pleases my inner cave man.
I bought some pork neck bones to make scrapple. Simmered them for a couple hours with sage, salt, and pepper.
What a PITA to clean. Lots of little bones and cartilage. I'm almost afraid to use the meat because I probably got some bones in there. And the stock will need to be strained pretty well, even though I washed them well before I simmered, there's probably a bunch of shard in there.
What else would you use pork neck bones for? They make a good stock, I guess, but I don't see many uses for pork stock.
-sw
I use them in Posole. You are right they are a pain in the neck, pun intended. I was thinking the next time I used them in something I would put them in a double layer of cheesecloth and see if that doesn't make dealing with the little bones easier. If you use them for stock I would recommend putting some trotters in with them.
I like chewing meat off of bones. It pleases my inner cave man.
The invention of meat and fire were responsible for the greatest leaps in evolution man has ever made. If PETA and all these vegetarians ever get their way, we'll start regressing back into Cro-magnons. We probably won't even have any teeth in a few thousand years.
I like chewing meat off of bones. It pleases my inner cave man.
The invention of meat and fire were responsible for the greatest leaps in evolution man has ever made. If PETA and all these vegetarians ever get their way, we'll start regressing back into Cro-magnons. We probably won't even have any teeth in a few thousand years.
Quite the contrary. We'll need huge molars to masticate great amounts of vegetation.
I bought some pork neck bones to make scrapple. Simmered them for a couple hours with sage, salt, and pepper.
What a PITA to clean. Lots of little bones and cartilage. I'm almost afraid to use the meat because I probably got some bones in there. And the stock will need to be strained pretty well, even though I washed them well before I simmered, there's probably a bunch of shard in there.
What else would you use pork neck bones for? They make a good stock, I guess, but I don't see many uses for pork stock.
When my mom raised animals... she smoked pork neckbones. I used them in whatever needed a ham hock.
What else would you use pork neck bones for? They make a good stock, I guess, but I don't see many uses for pork stock.
-sw
Mom always simmered them with sauerkraut ‹ a Bigass white enamel-on-steel pot of it. -- -Barb, Mother Superior, HOSSSPoJ jamlady.eboard.com http:/http://www.caringbridge.org/visit/amytaylor/
I like chewing meat off of bones. It pleases my inner cave man.
The invention of meat and fire were responsible for the greatest leaps in evolution man has ever made. If PETA and all these vegetarians ever get their way, we'll start regressing back into Cro-magnons. We probably won't even have any teeth in a few thousand years.
Quite the contrary. We'll need huge molars to masticate great amounts of vegetation.
It's not like we'll be eating hay, though. Or at least it'll be cooked until it's tender ;-)
I like chewing meat off of bones. It pleases my inner cave man.
The invention of meat and fire were responsible for the greatest leaps in evolution man has ever made. If PETA and all these vegetarians ever get their way, we'll start regressing back into Cro-magnons. We probably won't even have any teeth in a few thousand years.
-sw
Hey! I resemble that remark!.. I'm a member of PETA (People Eating Tasty Animals)
Beyond joking.. the farms that raise the critters we eat could treat them a little better.. not be caged in such small cages etc.. Chuck (in SC)
Yet another anatomical impossibility. (Perhaps you left out an "or"?)
Nope. Pork butt comes from the shoulder. Slices of pork butt are known as of "pork country [style] ribs", or "Pork Country Ribs (from the butt)" I think is the proper NAMC labeling.
While the bone is really the shoulder blade, when cut it somehow magically transforms into a "rib".
