Posted on 01/16/2005 11:03:31 AM PST by Willie Green
What stores sell that brand? I don't remember seeing them anywhere.
FWIW Something called 'British' bacon is made from the loin after it is cured (or maybe before) and is practically all meat.
Hope so.
Muttly tired of ordering "extra fat."
www.farmlandfoods.com is their website.
It's the answer to your remark, "You, like many, are very vocal about what you don't want, but strangely silent about what you do want."
"I made a pork loin the other day that I didn't add any salt and I thought it was way to salty."
The packer consumer-packaged stuff is getting bad about it; they all seem to have solutions injected. Supposedly to keep the product moist and flavorful to keep you buying it, but a side reason is they basically make some extra dough by selling you salt water. Tyson stuff is bad about it. IBP, especially if the store is selling the loins and what-not right out of the box is usually pretty good about not being injected.
McDonald's note: I wish they would just go back to the beef tallow. I've hated the fries since they changed.
Whoa, I thread jumped with that last thought... ;-)
We ate everything but the squeal; tail, trotters and all.
Well I hear some people made soap of the scruff, but we left that lay.
Hog Killing time was almost like a holiday at our house, after working all day killing the hogs we got to all spread the sausage on the big kitchen table and mix the sausage, of course we would have to cook a few to test the flavor, Nothing better than fresh sausage.
God, I love pork rinds.
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