Man...in the last week I’ve had pork chops, bacon, a pork roast, two racks of pork back ribs, ground pork in a lasagna. Screw that.
They’ll have to pry my bacon out of my cold, dead hands. . .
I wonder if this is why it has become so hard to find canned ham, like Dak (danish) brand.
I’ve been stocking up, both on cost savings (with food prices going up) and in case of storm season related power outages. It tastes good, requires no cooking, and can sit there for 2 years if necessary.
Yet canned hams are harder to find, especially the Dak (danish) brand.
;->
Back in October, I had an outdoor kitchen built complete with a custom-built wood smoker.
Now there ain’t nothin’ better than hickory smoked pork: ribs, butt, shoulder, loin, chops, ham, hot links, italian sausage, bratwurst, etc. So they’re going to have a fight on their hands if they try to make me stop.
It’s a pork fat thing.
From my cold dead hand!
good job...pig fat forever....