Posted by 641Dave on April 18, 2011 at 11:41:06 from (64.221.11.241):
In Reply to: OT - Bacon removal. posted by 641Dave on April 18, 2011 at 09:06:54:
I appreciate it! Yeah, she's a keeper and she has me feeling pretty dang lucky these days. She's driven the old Workmaster a time or two.
I've noticed that most times it's the boars that can be foul but sometimes they're not. We kill so many of these things that most of the time we just roll them onto their bellies and take the back straps but there's been a few times when I'm carving on a nice sized sow with good fat I'll take the hams.
There's something about wild hog fat that just isn't the same as farm raised pigs. The fat doesn't melt like bacon fat that we're use to from the store. I don't know why, but I don't want bacon from these wild ones. Ribs are allot tougher too but we've got a home-made rub that if I leave for overnight and then back in foil the next day it taste great and falls apart.
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