Bacon Shortage

xtsho said:
Nothing to do with mustard. Just the cut of the rib. The St Louis cut is the sparerib trimmed up nice and neat.

ribs.png
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yeah, i don't like the spare rib cut. for some reason i though it had to do with sauce. thank you for this^^^^^.
 
xtsho said:
Nothing to do with mustard. Just the cut of the rib. The St Louis cut is the sparerib trimmed up nice and neat.

ribs.png
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I like that bit they trim off for st louis style. Slow-cooked spare ribs for me. Don't like St Louis style.

Baby Back ribs are for people who don't know how to bbq.
 
OldMedUser said:
Me neither. Haven't eaten at any fast food joint in 10 years and over 30 for McDees. Never had a McRib and my guts thank me for it.

:peace:
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Wikipedia:
"The McRib consists of a restructured boneless pork patty shaped like a miniature rack of ribs"

No thanks. I make my own sausage. Its not "restructured into a pork patty shaped like a miniature rack of ribs" so their food scientists have one up on me there.


Yankee Sage Sausage

Recipe By :Bruce Aidell (adapted)
Serving Size : 42

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 pounds pork shoulder -- boned cut in 2" pcs
3/4 cup fresh sage -- ground
3 tablespoons kosher salt
3 tablespoons black pepper -- ground
1/2 teaspoon hot chili powder -- adjust to taste
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 teaspoon ground ginger
1 teaspoon ground clove
2 teaspoons ground sumac

Bone the pork butt and cut meat and fat into 2 inch chunks
Mix spice blend together then toss with meat. Mix well
Pass through grinder with coarse plate (1/4" holes). Knead the mixture to ensure good blending then pass through grinder a second time.
Put away in bulk for sausage patties or stuff into casing for 5" long sausages.

Freeze for storage up to 2 months or keep in fridge for up to 4 days

Per Serving (excluding unknown items): 308 Calories; 23g Fat (69.7% calories from fat); 22g Protein; trace Carbohydrate; trace Dietary Fiber;
92mg Cholesterol; 488mg Sodium.

NOTES : assumes about 6 ounces per sausage/serving
 
Fogdog said:
Wikipedia:
"The McRib consists of a restructured boneless pork patty shaped like a miniature rack of ribs"

No thanks. I make my own sausage. Its not "restructured into a pork patty shaped like a miniature rack of ribs" so their food scientists have one up on me there.


Yankee Sage Sausage

Recipe By :Bruce Aidell (adapted)
Serving Size : 42

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 pounds pork shoulder -- boned cut in 2" pcs
3/4 cup fresh sage -- ground
3 tablespoons kosher salt
3 tablespoons black pepper -- ground
1/2 teaspoon hot chili powder -- adjust to taste
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 teaspoon ground ginger
1 teaspoon ground clove
2 teaspoons ground sumac

Bone the pork butt and cut meat and fat into 2 inch chunks
Mix spice blend together then toss with meat. Mix well
Pass through grinder with coarse plate (1/4" holes). Knead the mixture to ensure good blending then pass through grinder a second time.
Put away in bulk for sausage patties or stuff into casing for 5" long sausages.

Freeze for storage up to 2 months or keep in fridge for up to 4 days

Per Serving (excluding unknown items): 308 Calories; 23g Fat (69.7% calories from fat); 22g Protein; trace Carbohydrate; trace Dietary Fiber;
92mg Cholesterol; 488mg Sodium.

NOTES : assumes about 6 ounces per sausage/serving
Click to expand...
The grocery equivalent were “pork patties” that were probably more than 50% grain filler. Together with a syrupy sauce, this was more candy than a square meal.
 
Fogdog said:
Wikipedia:
"The McRib consists of a restructured boneless pork patty shaped like a miniature rack of ribs"

No thanks. I make my own sausage. Its not "restructured into a pork patty shaped like a miniature rack of ribs" so their food scientists have one up on me there.


Yankee Sage Sausage

Recipe By :Bruce Aidell (adapted)
Serving Size : 42

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 pounds pork shoulder -- boned cut in 2" pcs
3/4 cup fresh sage -- ground
3 tablespoons kosher salt
3 tablespoons black pepper -- ground
1/2 teaspoon hot chili powder -- adjust to taste
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 teaspoon ground ginger
1 teaspoon ground clove
2 teaspoons ground sumac

Bone the pork butt and cut meat and fat into 2 inch chunks
Mix spice blend together then toss with meat. Mix well
Pass through grinder with coarse plate (1/4" holes). Knead the mixture to ensure good blending then pass through grinder a second time.
Put away in bulk for sausage patties or stuff into casing for 5" long sausages.

Freeze for storage up to 2 months or keep in fridge for up to 4 days

Per Serving (excluding unknown items): 308 Calories; 23g Fat (69.7% calories from fat); 22g Protein; trace Carbohydrate; trace Dietary Fiber;
92mg Cholesterol; 488mg Sodium.

NOTES : assumes about 6 ounces per sausage/serving
Click to expand...
The casing is important. What do you use? (There is only really one good answer - Naturlamb condoms)
 
Last edited:
CatHedral said:
The grocery equivalent were “pork patties” that were probably more than 50% grain filler. Together with a syrupy sauce, this was more candy than a square meal.
Click to expand...
Jimmy Dean,

INGREDIENTS
Pork, Water, Contains 2% or less: Pork Broth, Corn Syrup, Salt, Spices, Vinegar, Sugar, Monosodium Glutamate, Spice Extractives, Natural Flavor.

They add natural flavor? 5 bucks a pound.
 
View attachment 5000104
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Some call the lower section Picnic. I made a Picnic Ham once. It turned out OK.

They have bone in pork butt on sale down at Chef'Store. $1.49 lb. I should have grabbed some when I was there the other day. Now I'm thinking of going back.
 
Fogdog said:
Jimmy Dean,

INGREDIENTS
Pork, Water, Contains 2% or less: Pork Broth, Corn Syrup, Salt, Spices, Vinegar, Sugar, Monosodium Glutamate, Spice Extractives, Natural Flavor.

They add natural flavor? 5 bucks a pound.
Click to expand...
The store brands led with cornmeal iirc.
 
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