Pork

Pork

Pork Questions

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by 0 · about 4 hours ago

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 247 · about 4 hours ago

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 396 · about 4 hours ago

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 · about 4 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 4 hours ago

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 787 · about 4 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 100 · about 4 hours ago

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 · about 4 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 4 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 309 · about 4 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 499 · about 4 hours ago

I finally have a slow cooker that a friend is letting me borrow for a few months. I'm really excited to use it and earlier today found a butcher with a great sale on pork butt so naturally I bought about 4lbs.I want to cook everyday paleo's... (more)

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Cheryl_8 0 · October 02, 2012 at 1:52 AM

Just go to nomnompaleo.com and search "slow cooker pork" and try her Kaluha pork recipe. I take a 6 lb pork shoulder/butt and smear it with 1.5 tbs. of sea salt, 8-10 minced cloves of garlic, and 1 tbs. crushed red pepper flakes (hubby doesn't... (more)

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by 457 · about 4 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 4 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 5381 · about 4 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 1418 · about 4 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 4 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 6229 · about 4 hours ago

Recently, Jaminet wrote on the issues with pork, which are some good points. I would eat my pork well done, due to the possible pathogenic infections. There are a few other interesting other ideas recently proposed. Dr. Kaayla Daniel points out... (more)

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Matt_11 0 · March 31, 2012 at 4:51 PM

Bacon and pork were never off the menu for me! But I'm sure for those who think that hacking their diet to the nth degree will result in a few more days of longevity or whatever, go for it. People worry more about what possibly can happen more... (more)

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by 43 · about 4 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 4 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 4 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 1614 · about 4 hours ago

Any experiences? It looked like bacon but was way cheaper so I bought some. Now that I'm searching online, there are a lot of mixed yea's and nay's about just seasoning and frying it up like bacon. Suggestions? EDIT: I fried it up in reserved... (more)

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Karin_1 0 · February 16, 2012 at 3:59 AM

I love side meat and basically just fry it up crispy and then sprinkle with a bit of sea salt. You can spice it up any way you want. I find that i like it better than regular bacon....(blasphemy?) I think the trick is to ake sure it's crispy. (more)

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by 938 · about 4 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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by 11099 · about 4 hours ago

I purchased half a pastured pig this summer for an amazing price, and they threw in some offal as a bonus...I've never cooked pork offal and could use some tips from all you savvy seasoned pork offal eaters out there...I have a large liver, a... (more)

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jesuisjuba___paleorepublic_com 0 · December 11, 2011 at 2:15 AM

Umm... ok. Here you go! To me, pork offal isn't too far off from beef in flavour so you can definitely blend with beef products if you wanted. Liver! Grind up and add to meatballs or burgers. Fried with onions and bacon - for a milder flavour you... (more)

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by 5135 · about 4 hours ago

I'm cooking up some pulled pork today from this recipe. I've made it a few times already and love it, so I figured I'd go whole hog (so to speak) and get the biggest pork shoulder I could. The one I found is about 10 pounds and includes plenty... (more)

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Paleo_P 0 · November 06, 2011 at 3:44 PM

Make cueritos. When my family slaughters a pig to make carnitas, the skin would be rendered for the fat (in a copper cauldron) then cut into strips and marinated with lemon and chili (Tapatio is what we used) - and salt to taste. eHow has a... (more)

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by 8979 · about 4 hours ago

What is your absolutest most favorite way to make pork shoulder indoors?

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Priscilla 0 · November 05, 2011 at 12:56 AM

Ooh. Carnitas have become a weekly staple in my household. I slow cook pork shoulder. For about a 3lb cut, I will cut the shoulder into large chunks, and season in a bowl with salt, pepper, cumin, coriander, cinnamon, oregano, cayenne, and... (more)

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