Bag of bones?

Discussion in 'Pigs' started by leedaisy, May 16, 2006.

  1. leedaisy

    leedaisy Member

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    Ive recently recieved our first butchered hog. Lots of good bacon, chops and sausage. I did however receive 2 bags full of what look to be various cut up bones. There are bits of meat still attached to most and Im am stumped as to what to do with these bones. Any ideas would be greatly appreciated. Thanks!
     
  2. susieM

    susieM Well-Known Member

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    Scrapple, sauerkraut, stewed with beans. In France, they'd cover them with a sprnkling of rock salt, and let them sit in a cool place, for a day or two, then cook them in a soup with vegatables, beans and cabbage.
     

  3. gilberte

    gilberte Well-Known Member Supporter

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    Are they the ribs such as for bbq'n?
     
  4. leedaisy

    leedaisy Member

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    No such luck. Just a lot of 2x2 bones. Some with little bits of meat some without.
     
  5. bonsai jim

    bonsai jim Well-Known Member

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    Split pea soup, flavoring for beans, make a stock from them and dispose.
     
  6. John Schneider

    John Schneider Well-Known Member

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    They are soup bones or dog treats or garden compost.
     
  7. leedaisy

    leedaisy Member

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    Thanks all! Dog treats and soup it is!
     
  8. GeorgeK

    GeorgeK Well-Known Member

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    If you have a pressure cooker you can can pork stock. It makes a wonderful soup base
     
  9. Firefly

    Firefly Well-Known Member

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    You can also roast and brown them good first, then simmer on low for a few hours to make a really rich stock. Here's a recipe. http://www.recipezaar.com/79163 I would not pour off teh fat myself unless, like she says, it tastes scorched; and with home-grown meat the chicken stock shouldn't be necessary.

    The BARF folks feed the meaty bones raw.
     
  10. leedaisy

    leedaisy Member

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    Thanks everyone - a pot of them are on the stove now. How about ideas on the big bag of fat that came with everything?
     
  11. John Schneider

    John Schneider Well-Known Member

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    The big bag of fat is the best part!!! Mix a little of that in with some nice lean ground meat and seasonings to make breakfast patties or sausage or both! You can make a big batch of patties and then freeze them for use later.
     
  12. leedaisy

    leedaisy Member

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    Thanks John - however I have more sausage then I know what to do with at this time. The butcher made his own with some of our hog. I have a freezer door filled with it.
     
  13. susieM

    susieM Well-Known Member

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    The fat is what is called lard...render it, and can it.

    If you choose to roast bones, before souping them...roast some vegetables, onions, and garlic with them...all still in their skins...the flavour is wonderful, and it adds to the colour, too.
     
  14. Up North

    Up North KS dairy farmers

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    You can render the fat from the pig and use it for cooking like in pie crust and such or you could is it for making your own soap. I heard it makes a really nice lather.

    Heather
     
  15. Firefly

    Firefly Well-Known Member

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    OMG, biscuits and crust made with home made lard...I can't wait!!
     
  16. GeorgeK

    GeorgeK Well-Known Member

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    freshly rendered fat for deep frying is out of this world!
     
  17. RedneckPete

    RedneckPete Well-Known Member

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    Toss lumps of fat into a deep fryer filled with olive oil. When the lumps are crisp, drain them on a paper towel and eat.

    After you are finished enjoying the amazing taste, make arrangements for bypass surgery.

    Pete
     
  18. GeorgeK

    GeorgeK Well-Known Member

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    lol, but on the other hand, if you actually know how to deep fry properly, there is very little fat taken up by the food. Most people overcook it which is when the fat starts being absorbed. You have to cook by sound, not color. The "golden brown" is usually overdone. Once you cook the water out of the food, it starts to absorb the fat. Listen to the frying, when you hear a change in the pitch and intensity is when the water is starting to be driven out


     
  19. susieM

    susieM Well-Known Member

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    Yum! Over here, they can cracklings, in even more lard. It's very nice on bread, with salt and a pickle.