I am enjoying unsolicited internet advice as much this morning as I always do! Bc I haven't researched this AT ALL.https://twitter.com/Gormogons/status/687273156382429184 …
4) but even then, it's not optimal. Gets bone dust on the flesh, which requires cleaning off. 5) correct technique: saw or cleaver for bone
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...knife for flesh. Cut down to bone, saw, then back to knife. 6) Ribs are a special case: cartilage. When chining (cutting rib from spine)
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you lay the pork side on the bench, draw a line across the ribs w a knife, then use cleaver & hammer like chisel, moving along line.
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