Are you kidding?
- Thread starter Gato_Solo
- Start date
Hope you're happy now. 
uke:
Better, pendanticman? 
SouthernN'Proud
Southern Discomfort
Inkara1 said:
You pretty much gouge out the eyeballs, shave off the hair, cut out the tongue, and boil the rest. The brains'll come out the ears. Hence, head cheese.
Bon apetit.
Uki Chick
New Member
SOUSE- also known as pickled pork.
INGREDIENTS
1 pigs head and trotters or 3 lbs. meaty pork
Juice of 4 large limes
Salt to taste
1 medium onion, finely chopped
1 large cucumber, peeled and chopped fine
2 Scotch bonnet peppers, deseeded and chopped
Parsley to garnish
METHOD
Wash and clean pork very well. Place in a large saucepan of boiling water and simmer until tender.
Remove the meat from the saucepan and plunge into cold water. When cool, remove and cut into bit sized pieces.
Skin and cut the pig tongue into lengthway slices and cut trotters in half.
Put the pork into a bowl and make a brine with the lime juice, water and salt to taste. (About 2 cups of brine)
Mix this with the onion, cucumber and pepper, then pour over the meat.
Cover and chill in the refrigerator for several hours before serving.
Garnish with parsley.
INGREDIENTS
1 pigs head and trotters or 3 lbs. meaty pork
Juice of 4 large limes
Salt to taste
1 medium onion, finely chopped
1 large cucumber, peeled and chopped fine
2 Scotch bonnet peppers, deseeded and chopped
Parsley to garnish
METHOD
Wash and clean pork very well. Place in a large saucepan of boiling water and simmer until tender.
Remove the meat from the saucepan and plunge into cold water. When cool, remove and cut into bit sized pieces.
Skin and cut the pig tongue into lengthway slices and cut trotters in half.
Put the pork into a bowl and make a brine with the lime juice, water and salt to taste. (About 2 cups of brine)
Mix this with the onion, cucumber and pepper, then pour over the meat.
Cover and chill in the refrigerator for several hours before serving.
Garnish with parsley.
Correct Inky (well, Arizona & California), I forgot the little ' mark.
This was our favorite hog desensitizing tool
followed by one of these
then using a tripod to drain the sumbitch.
As far as chickens go, a good grip & a flick of the wrist, followed by scalding hot water & a small fire for the hard to reach pinfeathers. We would do a dozen a day & cook two or three.
I'd like to learn to cut them (cattle & pigs) in a butchers stlye (steak, chops, roasts, bacon)
This was our favorite hog desensitizing tool
followed by one of these
then using a tripod to drain the sumbitch.
As far as chickens go, a good grip & a flick of the wrist, followed by scalding hot water & a small fire for the hard to reach pinfeathers. We would do a dozen a day & cook two or three.
I'd like to learn to cut them (cattle & pigs) in a butchers stlye (steak, chops, roasts, bacon)