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by 0 · April 13, 2014 at 3:12 PM

I am looking to add some pork to my diet. I have the option of fresh pork (pork chops, shoulder, etc.) or nitrate/nitrite free sausages and bacon (AppleGate farms and a few others I can't think of off the top of my head). What is better to... (more)

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harnessedinslums 0 · April 13, 2014 at 1:59 AM

I have had horrible headaches after eating fresh pork products before. Unsure whether it was because it was conventional or if it was some issue with pork itself. Once a week, however, I eat bacon from a local organic farm and I feel pretty good... (more)

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by 242 · January 11, 2014 at 12:29 AM

So I found those fried crispy pork rinds at my local supermarket and was wondering if I could have them since they're fried in 'their own fat' and only some salt is added, and THEY ARE DELICIOUS and nice when you can't have regular chips.... (more)

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joanna_4 0 · January 11, 2014 at 12:29 AM

if i had access to pork rinds with those ingredients, i'd eat them!!

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by 0 · December 24, 2013 at 11:07 PM

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 88 · October 28, 2013 at 1:57 AM

http://www.grasslandbeef.com/Detail.bok?no=1218 It says refined but its not messed with at all.

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jake3_14 0 · October 28, 2013 at 1:57 AM

I'd trust U.S. Wellness meats. They've been around awhile and haven't been the subject of any scandal. Their price for lard, however, is outrageous. If you can obtain pastured pork fat from a reputable source, it's absurdly easy to render... (more)

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by 1880 · September 02, 2013 at 2:14 AM

I've been buying pastured pork at the farmer's market for the past several weeks -- pork chops. Tonight, there was a big difference in the smell and taste -- kind of gamey. I've written to the farmer but in the interim, I'm wondering if this... (more)

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glib 0 · September 02, 2013 at 2:14 AM

It can taste gamy, and generally, the gamier the taste the more pastured it is. Acorn finished pigs have bright red, gamy, leaner meat (they have to go up and down hills), not far from the taste of a wild boar of course. Go for gamy, if you care... (more)

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by 5 · August 05, 2013 at 4:06 AM

Hey, I was a vegan for a while, recently changed over to paleo because my health wasn't improving and wanted to try it out, I guess still detoxing from being grain free but my brain fog has been terrible lately, I was driving today and even ran a... (more)

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by 292 · July 15, 2013 at 11:48 PM

Hi guys! I was wondering about bacon! It's clearly something a lot of people who eat paleo eat! Is there a certain type to eat/not eat?? And presumably it's best to not eat too regularly or is that mainly up to how much you feel is enough?

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Matt_11 0 · May 22, 2013 at 1:38 AM

Nitrate/nitrite-free is a gimmick, don't bother. A little sugar for the cure, completely fine! It's much more important that the actual meat be good quality, rather than focusing excessively on the cure used.

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by 396 · May 20, 2013 at 3:13 AM

I cooked a boneless 6lb pork shoulder roast in my slow cooker the other day. Only other ingredients in the crock were sliced onions and an herb/spice/salt dry rub (no liquid was added). After 10 hours of cooking, the result was some delicious... (more)

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Matt_11 0 · May 20, 2013 at 1:31 AM

Gelatin is gelatin. Gelatin is hydrolyzed collagen, which is present in muscle meat. I have no idea why folks think that gelatin is some magical source of precious amino acids, the primary components of collagen are glycine and proline, both... (more)

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by 343 · April 21, 2013 at 10:07 AM

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 25 · April 18, 2013 at 5:44 PM

I live in Pasadena, CA. I recently discovered that if I purchase pork belly at around $5.60 or less per pound it would be cheaper and healthier than if I kept buying the nitrite/ate free bacon from Trader Joe's. My girlfriend and I have a bacon... (more)

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Dragonfly 0 · April 18, 2013 at 5:44 PM

www.eatwild.com

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by 343 · April 13, 2013 at 1:42 PM

Hi everyone, I've seen a few questions asked about chewing on softened chicken bones after having used them to make stock, but mine relates to pork bones. I was straining my pork broth yesterday - it was the second broth from that batch of bones... (more)

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primalpat 0 · April 13, 2013 at 1:42 PM

Yes, I've eaten bones, and YES THEY ARE DELICIOUS!!!! I watched my Polish parents do it when I was a kid. I'd be careful eating chicken drumstick bones, as they splinter. I know the part you speak of, but I'm not sure what it is. (more)

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by 0 · April 10, 2013 at 4:21 PM

I wasn't thinking last night when I prepared and ate my dinner - my mind was focused on a very distressing matter. The pork tenderloin was clearly rare and yet I ate it anyway. Now I am thinking maybe I shouldn't have. I am not going to worry... (more)

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by 60 · June 06, 2013 at 11:24 AM

Hello all, Ive been at this for a month so far and i love it... I was just wondering if us Paleo folk have yet found a stable source of meat from any larger reputable meat suppliers? Or do you all try to to get grass-fed organic meats locally? I... (more)

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Matt_11 0 · April 07, 2013 at 11:17 PM

Paleo gets a little too hung up on grass-fed and organic. Grass-fed is great, but 100% grass-fed isn't necessary - some grain is fine in a cow's diet. Even more is fine for chicken and pigs (they're not grazing animals, they forage.) Organic...... (more)

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by 343 · September 04, 2013 at 9:22 PM

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 · March 26, 2013 at 5:30 PM

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 0 · March 26, 2013 at 8:18 PM

I've started buying Grass-finished beef and free-range chicken at my local Sprouts, but the beef is expensive and the chicken I've found out is not so free-range (Rosie's). I used to buy cage-free eggs there too until I realized that that label is... (more)

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Nick_34 0 · March 26, 2013 at 8:18 PM

Kyle - We have a farm in Maryland that produces all of those products. You can check out our website, grandviewfarming.com for pictures and descriptions of how the animals are raised. We have the chicken and egg prices on the site as well but... (more)

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by 777 · April 17, 2013 at 5:54 PM

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 825 · February 14, 2013 at 1:53 PM

i bought a big chunk of cured pork to cook with brussels sprouts and it seems that half of it is pure white fat. would you advise that someone eat it straight or just use it to cook?

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Rebecca_L 0 · February 14, 2013 at 1:53 PM

BOTH! OH DEAR HEAVEN'S DO BOTH! Roast the hunk of pork nice and slowly in a low/medium heat for a few hours. Use the juices to sautee the sprouts and serve the grogeously tender and moist pork meat with it's crispy crackling... drool I...I have... (more)

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by 100 · January 24, 2013 at 6:49 PM

Hey guys, So I've been on paleo for almost 3 weeks now, and I'm aware that while I'm eating paleo I am probably not eating the healthiest foods yet. Please critique my diet. ALSO, I am fit (15% body fat) and not trying to lose weight. I just want... (more)

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Stphane_2 0 · January 24, 2013 at 4:08 PM

Hey qm22, Just for shits & giggles, I entered your food intake into cronometer. If I guess-timate on the generous side, I get something like 1750 calories, broken down as follows: 80 grams of protein; 80 grams of carbs; and 127 grams of... (more)

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by 164 · February 18, 2014 at 3:31 PM

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 · May 15, 2014 at 2:39 PM

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 · January 18, 2013 at 2:31 AM

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 10 · January 15, 2013 at 4:24 PM

S I absolutely love beef, pork and lamb and I only eat 100 percent grass fed lamb, beef and pasture raised pork from local farms that also raise them organically. But what my question is how often should I really be eating it? I almost have my... (more)

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Mike_T_1 0 · January 15, 2013 at 3:21 PM

They are not harder to digest. That is myth. Meat digests in your small intestine, making it easier to digest than many other foods. Eat them as often as you'd like (assuming you're hungry and only eating to satiety). I can't imagine it will... (more)

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by 84 · January 06, 2013 at 8:09 PM

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 · October 25, 2012 at 9:57 PM

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)