2/ I think it's time (again) to show how I roll in the bacon department - I've gotten a lot of new followers since last pig slaughter season.
trying to figure out how to make this.
Break the carcass into primals, remove the ribs from the inside of the belly... then DON'T cut the tenderloin from the spine, but instead cut the spine out of the belly / tenderloin?
@ScottReaProject any insights re making back bacon?
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Back bacon is from the hips of the pig, incorporates loin and belly together. you could take my word for it, or ask the experts:pic.twitter.com/F0oCkmliAC
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I just did, when I asked a professional British butcher in the tweet that you just responded to
End of conversation
New conversation -
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