Pork

Pork

Pork Questions

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by 247 · about 9 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 88 · about 9 hours ago

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 5 · about 9 hours ago

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 · about 9 hours ago

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 · about 9 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 9 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 787 · about 9 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 825 · about 9 hours ago

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 · about 9 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 9 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 9 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 10 · about 9 hours ago

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 · about 9 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 9 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 9 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 9 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 9 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 187 · about 9 hours ago

Hello! I bought two pork jowls at my farmers' market this morning without a clue as to how to cook them. Does anyone have suggestions or advice for preparing these tasty looking cuts? Thanks :)

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Alvaro 0 · July 28, 2012 at 9:12 PM

I would marinate them in garlic, salt, black pepper and whole grain mustard overnight, then sear them until thoroughly brown, add minced green pepper, onions and carrots, when the vegetables are lightly brown, add 1 cup of white wine and 1 cup of... (more)

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by 20353 · about 9 hours ago

Is anyone cutting back on pork consumption?

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Matt_11 0 · July 12, 2012 at 11:12 AM

Nope, I eat more pork than ever. My diet is approximately 1/3 cow, 1/3 pig, 1/6 eggs, 1/6 seafood. Previously it was closer to 1/6 cow, 1/6 pig, 1/3 chicken, 1/6 eggs, 1/6 seafood. I find chicken to be so boring, and not available to the standards... (more)

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by 5828 · about 9 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 9 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 9 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 9 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 9 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 9 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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