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DennisLinkletter

Huge Pork Weekend for Isla's Birdy day

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I will have 20 - 9 year olds and about 30 adults here tomorrow.. 

Ordered lots of piggy for this event and the freezer..

 

 four huge pork necks to be cooked as butts and 12 St Louis racks and 12 lowers with the cartilage /rib tips

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 two large boneless pre-cured/brined uncooked hams and four pre-cured/brined uncooked bone-in streaky bacon bellies

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Did my first sous Vide then smoke racks today and they are VERY different! no shrinkage.. but also not as much of the fat rendered out..
But they are huge, plump and meaty!
 
Will post more.. I have another 6 racks that I've had in the tank along with one neck and two tri tips.
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Yikes!! I buy pork necks at my farmer's market for soup stock which gives a sweet undertone to the soup. But its nothing like a butt!!! 

 

Giving this further thought, I buy pork neck bones for  my stock - not pork necks. Probably a huge difference there. 

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