In article <[email hidden]>, [email hidden] says...
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
Pork stock is great for almost any bean soup. It's also the base for hot and sour and some other Chinese soups. Mix some in with chicken stock to add flavor to soups that traditionally use just chicken stock.
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.
In the southern US neck and backbones are frequently barbecued or grilled. Mostly with a strip of bacon wrapped around them. Considered a delicacy in some circles.
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.
In the southern US neck and backbones are frequently barbecued or grilled. Mostly with a strip of bacon wrapped around them. Considered a delicacy in some circles.
George
You must live further South than me. I've only ever used neck bones for stock.
Back bones are usually part of a rib rack.
Om -> South-Central Texas near Austin. -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
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 don't know whether you were using fresh or smoked. I use smoked pork neck bones for flavouring - bean soup, green beans, sauerkraut - anything that I think would be enhanced by that smoky flavour, especially if I don't have any ham bone or ham pieces on hand.
On Sun, 03 Jun 2007 00:13:22 GMT, Steve Wertz <[email hidden]> wrote:
>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.
In the southern US neck and backbones are frequently barbecued or grilled. Mostly with a strip of bacon wrapped around them. Considered a delicacy in some circles.
George
You must live further South than me. I've only ever used neck bones for stock.
Back bones are usually part of a rib rack.
Om -> South-Central Texas near Austin.
You're not in the south Om, you're a westerner. The Southwest starts at the Brazos River just barely west of Houston. I live in SW Louisiana now but am a Native Texam originally, raised in SE Texas and travelled extensively since I'm third generation oilfield trash.
Neckbones and backbones are still sold in markets around here as "soul food" although it's mostly what poor people ate when I was a kid, along with hog jowls, pickled pigs lips, pigs ears (make sammiches out of them) and tails. Price has gone up considerably but those of us who ate them as a kid still crave them occsionally.
>On Sun, 03 Jun 2007 00:13:22 GMT, Steve Wertz ><[email hidden]> wrote: > > > >>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. >
In the southern US neck and backbones are frequently barbecued or grilled. Mostly with a strip of bacon wrapped around them. Considered a delicacy in some circles.
George
You must live further South than me. I've only ever used neck bones for stock.
Back bones are usually part of a rib rack.
Om -> South-Central Texas near Austin.
You're not in the south Om, you're a westerner. The Southwest starts at the Brazos River just barely west of Houston. I live in SW Louisiana now but am a Native Texam originally, raised in SE Texas and travelled extensively since I'm third generation oilfield trash.
Neckbones and backbones are still sold in markets around here as "soul food" although it's mostly what poor people ate when I was a kid, along with hog jowls, pickled pigs lips, pigs ears (make sammiches out of them) and tails. Price has gone up considerably but those of us who ate them as a kid still crave them occsionally.
George
Okay, I confess I've yet to try pig ears, and I've never seen tails or snouts for sale other than as dog treats. ;-) -- Peace, Om
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
In article <[email hidden]>, George Shirley <[email hidden]> wrote:
> sf wrote: > >> On Sun, 03 Jun 2007 00:13:22 GMT, Steve Wertz >> <[email hidden]> wrote: >> >> >> >>> 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. >> > > In the southern US neck and backbones are frequently barbecued or > grilled. Mostly with a strip of bacon wrapped around them. > Considered a delicacy in some circles. > > George
You must live further South than me. I've only ever used neck bones for stock.
Back bones are usually part of a rib rack.
Om -> South-Central Texas near Austin.
You're not in the south Om, you're a westerner. The Southwest starts at the Brazos River just barely west of Houston. I live in SW Louisiana now but am a Native Texam originally, raised in SE Texas and travelled extensively since I'm third generation oilfield trash.
Neckbones and backbones are still sold in markets around here as "soul food" although it's mostly what poor people ate when I was a kid, along with hog jowls, pickled pigs lips, pigs ears (make sammiches out of them) and tails. Price has gone up considerably but those of us who ate them as a kid still crave them occsionally.
George
Okay, I confess I've yet to try pig ears, and I've never seen tails or snouts for sale other than as dog treats. ;-)
I happen to know that George has travelled extensively in UK. He will know if these things are known here. I have heard recently of pig tails and ears but not in Scotland🙂)
On Sun, 3 Jun 2007 04:16:36 +0000 (UTC), Steve Pope wrote:
Quoted message said:
Quoted message said:
Steve Wertz said:
I use pork butt country ribs for that.
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".
Don't look at me - I didn't name these things.
I thought a country rib was a rib with the eye of rib still attached -- a much meatier rib, but still having nothing to do with shoulder.
