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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-06-2014, 08:58 PM | #1 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Lard, Cracklins and Pork Steak
Nothing healthy about this post.
I needed to process some pork from the last butchered hog to make room in the freezer for my monster hens.. http://www.bbq-brethren.com/forum/sh...d.php?t=177025 trimmed the fat from this back section.. separated the meat and tenderloin from the bone... cut a few chops... canned some of the pork.. rendered some of the lard... added 1/2 cup of water to pan to keep the fat from sticking at the beginning. cooked until the cracklins floated and stopped foaming. strained the lard.. canned the lard. It keeps longer on the shelf when sealed. Cracklins should be illegal....they're so tasty!! some of the lard and pork in my cellar...(chicken in stock on the left for noodles etc..) Seasoned some pork steaks with BPS Bacon Jalapeno rub.. steaks were from a shoulder. raised the hot coal rack in the BPS drum to grill the steaks... made a skillet of creamy, cheesy, bacony tatoes... The pork steaks and tatoes... I really liked the BPS bacon jalapeno seasoning on the steaks. Will use that again for sure. Thanks for looking!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-06-2014, 09:04 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Wow, you had a busy day, that is some great looking grub. Except for the canned pork. Never been a fan of canned meats.
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01-06-2014, 09:05 PM | #3 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Looks fantastic as usual Jeanie...
Your talents are endless!
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01-06-2014, 09:07 PM | #4 |
Full Fledged Farker
Join Date: 12-29-12
Location: Clear Lake City, TX
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Meal looks great!
What sort of dish/cooking do you use the canned pork for?
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01-06-2014, 09:09 PM | #5 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Actually, I think you need to adopt me! . My goodness that looks incredible! I'd so hit that. I've never seen meat canned like that. Is it essentially cooked inside the jar as it steams? What is the liquid inside the jar? I love it! Learn something new everyday on this forum!
Bob
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01-06-2014, 09:10 PM | #6 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Jeanie.....Do you ever take a break?
Your plate looks excellent as always. I am confused as to why you inverted your canned lard? Just very curious as I used to do a lot of canning when my kids were younger.
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01-06-2014, 09:20 PM | #7 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Jeanie, everything looks SO good! I'd be fat on cracklins if I raised pigs! Those tatoes look devine too! Happy New Year!
- Chris
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01-06-2014, 09:25 PM | #8 | ||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thanks Bob and Al!
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Thanks friend! Thanks Bull! I need to take a break. lol Inverting the jars for 5 minutes will seal the jars. The liquid has to be very hot to make it work. I do not use this method on everything, but it works fine with lard. For meat I use the pressure canner.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-06-2014, 09:25 PM | #9 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Chris thanks! Happy New Year to you too.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-06-2014, 09:50 PM | #12 |
is one Smokin' Farker
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
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I'll take that plate of cracklings,a salt shaker and a loaf of rye bread.
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01-06-2014, 09:56 PM | #13 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thank you Smokeoholic and Jason!
Leonard thanks! Wish I would have had a loaf of rye, that sounds like a great combo!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-06-2014, 10:20 PM | #14 | |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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You want a rye bread recipe, Jeanie?
Quote:
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01-06-2014, 10:23 PM | #15 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Wow! Thank you so much!! I will give it a try.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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