I had bacon-wrapped-beef at a wedding on Saturday, and it was delicious.

I am thinking of making sweet and sour pork chops for dinner tonight.

Or grilled cheese with bacon and tomato soup.

I know its cliche but isnt this a repeat from - oh I don't know - every 2-3 year interval going back to the begining of recorded history?

Seems to me theres always a story about too much pork (or beef) due to: overproduction, good weather, bad weather, record high prices, record low prices, record feed prices etc etc.

I porked my wife last night, so I'm doing my part.

Serves them right, they should have thought of this before they made the free bacon button.

Shostie: I braised the hell out of a pork shoulder (with chiles, orange and lime, online, garlic and red pepper) to make pork tacos yesterday.

I'm doing my part as well.

how does on braise a pork shoulder online?

i am curious because that sounds really good.

PumpUpDaFark: I porked my wife last night, so I'm doing my part.

That is no accomplishment everybody in a four state area has porked your wife.

Dad, I think he's gonna pork her.
He's not gonna pork her, Rusty.

OregonVet: make me some tea: I've never had "local pork". I've heard good things, though.

It's pretty great. Especially the beef. Besides the quality I like how I can specify each cut and the price can't be beat- it was less than $3# which may be a little high for hamburger but it's more than made up for by the roasts, steaks, and tenderloin. I can't remember the price per pound of the pork, but it was like $60 for a half. The bacon is meatier than any I've ever had in my life.

This. I've never got a whole pig, but i can get fresh local bacon that is amazing for about the same price as supermarket stuff.

We went in on half a side of beef last fall, and are almost through it. Quality is outstanding, and cost averaged to about $3.50/lb. Well worth it. We'll be doing that again.

I eat bacon nearly everyday so I'm doing my part.

Had a Cuban sandwich for lunch. Ham and roasted pork = perfect.

make me some tea: Pork thread!

How to make Puerco Pibil (^), or in other words, the best pork dish ever invented.

I make that one every now and then. Incredibly good.

I ate about 6 pounds of pork last week, so I think I'm safe from Islam.

/went there

I do have room in my freezer for all the roasts and chops and yummy pork goodness from a whole hog...

Prices are down too.

I had a donut ham hamurger last night, so I'm doing my part.

/with bacon

Shostie: I braised the hell out of a pork shoulder (with chiles, orange and lime, online, garlic and red pepper) to make pork tacos yesterday.

I'm doing my part as well.

I just ran out of carnitas made with pork shoulder. I braised sauteed onion, sauteed garlic, cumin, and oregano in yuengling lager. I topped with tomatillo salsa, sour creme, and cilantro on corn tortillas. I'm also getting a kick out of these pork prices.

If its a hamburger made with ground bacon instead of ground beef that you desire, take a gander at this awesomeness (new window).

Minarets: I had a donut ham hamurger last night, so I'm doing my part.

/with bacon

You said ham twice.

The Angry Hand of God: Minarets: I had a donut ham hamurger last night, so I'm doing my part.

/with bacon

You said ham twice.

he likes ham...and rape.

Cuban sandwich FTW.

I don't trust anyone who doesn't like bacon! That's just downright un-Amuricun!

Leaving for Publix right now, gonna double up!

Cyberluddite: Unfortunately, "your friendly pork producer" is, 99% of the time, some megafactory-farming huge agribusiness conglomerate

There's an amish store about 30 minutes from my parents. I swear the bacon is cut 1/4" thick. We made another 1lb from some big store, you could easily taste the difference. The flavor, the texture. Amazing.

This is the same place that has smoked sausage "Hunter's Sausage" for a few bucks. If I tried to buy something close to that at Kroger it'd easily be $10.

Making pork chops tonight: 2 lbs of boneless pork chops

Preheat oven to 250 degrees

Mix the following ingredients and spread on a plate:
1/3 cup granulated sugar
1/3 cup salt
Other spices to taste (recipe says paprika)

Roll the pork chops in the sugar/salt mixture and place in a large baking pan with space between the chops.

Pour a little water in the pan, just enough to come half way up to the top of the meat. Try not to pour the water directly on the meat, but around the meat.

Bake uncovered at 250* for 1 hour, then flip the pieces over and bake for 1 more hour.

Remove from oven, increase oven temp to 400 degrees, drain any remaining water from the pan, add sauce as desired, bake 30 minutes at 400 degrees.

Sin_City_Superhero


That pic is AWESOME. just how would you cook such a beast though.

Boritom: Fissionable material

A bacon reactor? BRILLIANT!