Pork

Pork

Pork Questions

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by 0 · about 11 hours ago

Anybody have ideas for a 9 pound pastured pork Boston Butt roast? It was given to me as a gift, and I was hoping to make it for Christmas. I have a grill, but no smoker. Ideally it would be an oven recipe. I've looked around for recipes, and can... (more)

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joanna_4 0 · December 24, 2013 at 11:07 PM

thanks! yes, i love potatoes. weirdly, whenever i roasted potatoes, they always get stuck to the foil and then i end up with half of them to serve because the bottoms are burnt. can't wait to try them.

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by 343 · about 11 hours ago

Hi fellow Brits, Hoping someone can shed a little light on this for me. I know that Morrisons makes a big deal about being the only UK supermarket whose in-house butcher uses only British meat. However, I'm not sure about what this means in terms... (more)

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by 343 · about 11 hours ago

Hi all, I bought some diced pig's heart today as I'm trying to get into offal more, but I'm not sure what the best way to cook it is. I have some nice pastured pork mince which I was going to make burgers out of - does anyone have any thoughts on... (more)

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glib 0 · July 24, 2013 at 7:35 PM

It is very similar to beef heart, and I agree with suggestions. To tenderize, marinate. Ginger is something that will soften the meat. I hesitate to recommend poaching or stewing because heart has no fat and does not tenderize like fatty, tough... (more)

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by 0 · about 12 hours ago

I need to find out where I can get grass fed meets in the St. Louis, MO area. If anyone has any info on this, please let me know.

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by 787 · about 12 hours ago

Is there any reason it wouldn't be wise to eat pork as ones main source of meat? I know red meat is generally recommended by the paleo diet doc's but apart from burgers/ground beef or a roast joint i don't enjoy beef much, i guess im a rare freak... (more)

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Matt_11 0 · March 04, 2013 at 12:54 PM

Regular pork consumption is fine. I read the PHD take on pork a while back, I wasn't so convinced.

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by 164 · about 12 hours ago

Do any of you eat brains? I encountered a venue selling pork brains and while I've sampled from other weird parts of the pig I've never tried brain. Thoughts on safety/recipes?

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bjjcaveman 0 · January 21, 2013 at 7:56 AM

I tried it once... and didn't like it. Then I read about spongiform encephalopathy and Creutzfield - Jakob disease that have reportedly been associated with eating brains... and it scared me enough not to want to try anymore... I'll stick with... (more)

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by 5 · about 12 hours ago

Is anyone in the San Antonio, Austin or Hill Country areas of Texas interested in a meet buying coop? I know of an excellent source for grass fed free range beef and free range, non GMO fed heritage pork and grass fed free range lamb in Llano,... (more)

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Damon_3 0 · February 18, 2013 at 4:49 AM

I am very interested. How do we contact you to get it started?I could use a half a steer if its not too dear and tastes good.

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by 3 · about 12 hours ago

do pork rinds contain high levels of msg? my friend said that they have been known to cause lucid dreams so i did some research and it said that this was because the high level of msg in them.

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greymouser 0 · January 18, 2013 at 1:39 AM

Good pork rinds should only contain pork skin and salt. I have never seen MSG on the label. I just googled and found some brands with "flavored" pork rinds that do contain MSG. So be careful.

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by 84 · about 12 hours ago

enter code hereI want to eat bacon, but it has a strong smell of pork that people in my house hates the smell of the bacon. There is a way to fry or cook the bacon without smoke (smell) at all?

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Wcc_Kamal_Stabby_fan 0 · January 06, 2013 at 3:15 PM

Fellow member Jules K has a good answer. I use this method also. It's much better than pan frying in my opinion. http://paleohacks.com/questions/81912/how-to-fry-bacon-without-smoke/81918#81918 (more)

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by 309 · about 12 hours ago

I've got a hunk of pork shoulder, maybe 3 or 4 lbs. I need to cook it in less than 4 hours, in my oven. I'd like to add a rub, wet or dry, to the meat to give it some flavor. I also think some sort of sauce would be nice (particularly if it's a... (more)

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CD 0 · October 25, 2012 at 8:03 PM

http://www.marksdailyapple.com/rich-and-hearty-hungarian-goulash/#axzz2ALJxPS1E http://www.marksdailyapple.com/garlic-pulled-pork/#axzz2ALJxPS1E http://www.marksdailyapple.com/spiced-pork-and-butternut-squash-with-sage/#axzz2ALJxPS1E https://ww... (more)

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by 457 · about 12 hours ago

For those that have tried each or some what are you thoughts on them? Nutrition, taste, price? I have an option of getting 2lbs of pasture raised pork liver for $10. But somewhere in my head I'm thinking I should stick with chicken or beef... (more)

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MarkES 0 · September 15, 2012 at 1:31 PM

The Jaminet's of the Perfect Health Diet recommend avoiding pork liver. http://perfecthealthdiet.com/2012/02/chopped-liver-pate : We would recommend beef or lamb liver (not pork liver ??? see the upcoming conclusion to the pork series) from a... (more)

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by 175 · about 12 hours ago

My family and I have been paleo/primal for a little over one year now and we feel great! We love bacon, good bacon. We eat bacon about 3-5 times per week at breakfast. We buy our bacon from our local butcher, its made in-house without any added... (more)

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Alex 0 · September 14, 2012 at 2:54 PM

What is this "too much bacon" of which you speak?

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by 5828 · about 12 hours ago

Mark's Daily Apple gave link love to this article: http://frombellytobacon.com/2012/06/25/pork-skin-noodles/ Has anyone made these? Are they as yummy as they look? (more)

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Kelleil 0 · August 14, 2012 at 4:03 AM

I gotta do this. Like right now. Omg.

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by 161 · about 12 hours ago

Hey Everyone, i hope you are all doing well on your paleo way of eating. I am just curious if anyone else has pork in wine? By that i mean cooking the pork in wine till it is cooked all the way through. It is a greek tradition, so i understand if... (more)

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Shawn_5 0 · July 05, 2012 at 11:21 AM

Worrying about a tiny bit of wine cooked in your food is worse for your health than consuming a tiny bit of wine cooked in your food. So my answer is that it's fine but I suppose it really depends on your goals.

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by 2682 · about 12 hours ago

Their website is giving me an error right now. They have a LivingSocial deal that claims they use grass-fed and hormone-free meats. The deal is 50% off their products. I'd love to know if this is a good product! Thanks for your help. 8) Looks... (more)

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Matt_33 0 · June 29, 2012 at 2:48 AM

I've had the ribs -- and they are by far the best I've ever had. That's a great deal -- thanks for sharing that!

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by 5381 · about 12 hours ago

Now theres that whole nitrate issue, but nitrates are naturally occuring in ground grown plants, and thats where most of the nitrates on our diet come from, so I dont really care that much TBH. But i am very hard trying to balance my omega-6/3... (more)

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Eric_12 0 · June 17, 2012 at 6:55 AM

Grass fed pork will have a slightly better ratio. To get your ratio high consider wild salmon twice a week and grass feed beef or bison the other days. And pastured eggs. Or some variation of that.

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by 100 · about 12 hours ago

Looking for ways that people have prepared pork belly. Look for quick and easy. Thanks!

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Bread_Eating_Beelzebub 0 · June 08, 2012 at 5:12 PM

Crock pot. Slab of pork belly that fits in the bottom. Season with whatever you want, but salt and a tiny bit of honey seems to be magic. On low for 6-8 hours. Slice, pan sear in the fat that accumulates in the bottom of the crock pot. So delicious! (more)

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by 1418 · about 12 hours ago

I have a pork belly sitting in the fridge and I will be making my own bacon soon but in the mean time I will be buying from the store. I only buy the bacon with cultured celery extract instead of the ones with sodium nitrate in them. Which bacon... (more)

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Matt_11 0 · April 26, 2012 at 9:41 PM

I'm willing to wager there's not a whole lot of difference between the two. I'd be more interested in the quality of the meat rather than the details of the cure.

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by 231 · about 12 hours ago

So, I want to diversify my animal eating(currently consuming mostly grass fed beef from a side of beef), and a local farm sells pork sides, but he grain feeds(with local VT grain) his pigs. Should I pass, or go for it since it's a local... (more)

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Jules_1 0 · April 23, 2012 at 3:55 PM

If the price is right and the pigs are humanely raised, I'd go for it. Pigs aren't grass-eaters, I believe they just kinda eat whatever they find; it would probably be pretty tough to find affordable pork that feeds exclusively on forage.

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by 1418 · about 12 hours ago

My dad was going to pick up some pork belly from the asian store, but he came home and told me that there wasn't any there and handed me something else and said it was beef belly. I looked inside, and it was pale, with bumps and looked weird. On... (more)

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Sunny_Beaches 0 · April 21, 2012 at 1:29 AM

Chinese dim sum uses that in dishes. I find the taste pretty mild, but I'm not a big fan of it the texture. It's a little chewy, but it's something my dad absolutely loves. I grew up around it all the time, so I don't have the "ick" factor... (more)

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by 43 · about 12 hours ago

After reading this I would say "not", what does everybody else say? http://www.drmercola.com/health-foods-2/why-you-should-avoid-eating-pork/ (more)

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Karen_P_ 0 · March 25, 2012 at 9:48 PM

I buy all of mine locally from ranchers who pasture their pigs and they are finished on acorns. So it looks like my lard is about 8% PUFA, which is fine by me. All my bacon, chops, and sausages come from local ranches. The one exception is pork... (more)

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by 747 · about 12 hours ago

Allright so this a weird thing. About two weeks ago I noticed a pungent odor and blamed it on an extended stay at the inlaws. A week later... it's still here. I noticed today that while eating a piece of pork I smelled a similar smell. Problem... (more)

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Eric_12 0 · March 18, 2012 at 8:01 AM

I think the pork from Costco became more smelly lately... You may be undercooking it as well...

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by 570 · about 12 hours ago

I have spent the last year and a half eating primally and experimenting with this and I've finally figured out that eating pork really just doesn't agree with my stomach, but I don't understand why. I know that there is more polyunsaturated fat... (more)

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Richard_N 0 · March 05, 2012 at 5:23 AM

Eating pork that has not been cured (as in bacon) or marinated (vinegar) has been shown to cause blood coagulation and clotting as many as 5 hours after consuming it. Live cell analysis observed this. Cured and marinated pork did not produce... (more)

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by 5808 · about 12 hours ago

I've had white sqiggles come out of raw pork, when doused with a cola, or any acid. Are these worms? Should I care? Yum, worms. Yum, pork!

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luckybastard 0 · February 11, 2012 at 2:08 AM

After looking on yout... I mean doing some in-depth research, it seems that the results are mixed and contradictory. In fact, some are downright shocking... http://www.youtube.com/watch?v=rMELb9BSVFw&feature=related (more)

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by 938 · about 12 hours ago

Oh dear. I eat pork a couple of times a week. Should I not be? This article associates it with cirrhosis of the liver. I'm interested to know what others here think. Thanks so... (more)

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jesuisjuba___paleorepublic_com 0 · February 09, 2012 at 2:21 PM

Great points Stabby! And now.. How do I love thee? I love thee five ways. I love thee for your meat both dark and white My soul soars high, when roasting pig all night For pork and fire do put me in a daze. I love thee over coals Or basted... (more)

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