Pork butts $1.39 per pound
at the local IGA market (small independent supermarket), so I bought
three 4-pounders. They are well-marbled with fat I don't think they are "enhanced with 12% solution" like most of the pigmeat in town. I've put them in the deep freezer for a month to kill any trichinae because I may eat them raw. It's salami making time, and dry salami is usually eaten uncooked. I know trichinosis from commercial pork is very rare in the US, but why tempt fate. Bob |
Pork butts $1.39 per pound
In article >,
zxcvbob > wrote: > at the local IGA market (small independent supermarket), so I bought > three 4-pounders. They are well-marbled with fat I don't think they are > "enhanced with 12% solution" like most of the pigmeat in town. > > I've put them in the deep freezer for a month to kill any trichinae > because I may eat them raw. It's salami making time, and dry salami is > usually eaten uncooked. I know trichinosis from commercial pork is very > rare in the US, but why tempt fate. > > Bob We use pork butts here to make bratwurst. My favorite is cabbage and potato brats. Jan |
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