1/ Very similar, (and very similarly located) but no. The tenderloin is INSIDE the rib cage, tucked up against the spine. The spinal erector is OUTSIDE the rib cage, tucked up against the spine.https://twitter.com/TheClarksTale/status/959116708735631360 …
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7/ So after trial and error (5 hogs and three goats processed now), I've arrived at what works for me: * tenderloin removed, packaged in 8" lengths * BONELESS pork chops (i.e. spinal erector peeled off outside of rib cage) cut in 1 - 1.5" thick chops. YMMV.
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8/ yes, I have thought about spinal fluid and prions...and then decided to not stress about it. So I still use pig spine to make stock, etc. (Does roasting at 450° F kill / denature prions?)https://twitter.com/B_Barbarian/status/959119180397096960 …
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9/ This sounds plausible. ...yes, Wikipedia confirms. https://twitter.com/SaucercrabZero/status/959120425098891264 …
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Also, expose meat to spinal fluid—don’t think there are known prion risks ATM, but seems like a known potential?
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