Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Old 11-09-2007, 05:28 PM posted to rec.food.preserving
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Default 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

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Old 04-10-2007, 02:40 AM posted to rec.food.preserving
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Default 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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