Smells good in here right now.

Found Boston Butts on sale yesterday, for $.99 a pound, and brought home three of them.

Trimmed and cut them up this morning, and went to canning. Eighteen pints in the canner cooling down right now.

Canned 36 pints of beef back in August, when I got trimmed shoulders for $2.78 a pound.


Ya don't get to lookin like me by runnin short of groceries.



Charlie

Meat.
It's what's for dinner
Also for lunch , breakfast and any other meal.

I tell people all the time , I'm happiest when there are dead animal parts on my plate.

Amen, Crager

Card carrying carnivore here. A day without meat is truly a very BAD day.



Charlie

Great Find! WTG.

Making some summer sausage today from my first bow deer this year. I love meat. I'll be doing some canning too Charlie as soon as we get a rain day. If that ever happens. Big drought here this year. take care.

Don't think we have four canine teeth in our mouth just to eat lettuce! LOL

We put several pounds of meat in the dehydrator yesterday for trapline jerky! The house was smelling quite nice!

See there ? That boy ain't no dummy. Fine eatin for dang sure !

Hoss, iffin ya get to this part of God's Creation. I give ya a jar or two.


Charlie

Eating wild meat gives your head muscles a good workout.
Thats why all those city boy lettuce munchers are all pinheads.

Well shucks. One jar didn't seal. Guess what I'm having for supper. Pulled pork sammiches. What a shame.


Awe nuts, fresh out of BBQ sauce. Never fear, Improvise with ketchup, liquid smoke and a little brown sugar.



Charlie

Is BBQ pork sandwiches the only thing you use canned pork for? I have some canned but that's the only thing I've ever done with it.

Ang if you like rice cook canned pork in the rice. Put the pork and all that gelatin in the water you measured out for rice. When it starts boiling add the rice . A little salt is good enough but you can spice it anyway you like. I add garlic and cayenne.

Angela, It is very good in Posole, a Mexican style soup with hominy in it. It is also good on 'super nachos', ( chips, beans, pork, onions, cheese, salsa)

Makes good gravy to put on some biscuits too, incase yer out of sausage.



Charlie

Put a few ribs on the smoker for the guests last night. They were a big hit.

My recipe (the pick has 7 racks total)...

Remove the membrane from three racks of baby back (loin back) ribs (google this if you don't know how, easy to do, hard to explain), then I cut each rib apart, that is where it's unusual, coat them with a generous dusting of Jane's Krazy Salt (can be bought at Fareway), put them on the Pitt Boss at 250 for an hour and 15 min. (Turn a couple times while they cook), Remove them to a big aluminum pan, add 4oz apple juice to the pan, squirt 1/2 bottle of Parkay Squeeze butter over the ribs, cover the pan with foil, return to pit 2 hours 15min, mix 28oz KC Masterpiece with 4oz apple juice in a big bowl, remove the ribs and roll them in the sauce, toss the pan and foil in trash, put the ribs back direct on the smoker for 35-40 min. --- done.