Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Smokin Papa Steve on October 13, 2017, 11:40:10 AM
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The butcher had these out on display and it caught my eye. Did a dry brine overnight and then smoked for 2.5 hours and then another 2 hours in a covered aluminum tin.
It was very tasty and tender. The challenge it in the eating as being bones there are a lot if small fragment pieces so you need to take care. Tasted like a combination of shoulder steak and ribs
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Pork neck bones were always in my family's Sunday Gravy growing up. Lots of flavor came from them, sausages hot and sweet, along with a braciole or two.
Yours look tasty!
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They look great to me! Pork neck bones can be very versatile.
I like to brine cure them for 2 - 3 days in my ham brine (which contains some cure #1) so they get a hammy taste/texture, and use them in pots of beans, turnip greens, etc.
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I never heard of eating pork neck bones, but I have used them for seasoning.
Those look very good. :) :)
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They look great to me! Pork neck bones can be very versatile.
I like to brine cure them for 2 - 3 days in my ham brine (which contains some cure #1) so they get a hammy taste/texture, and use them in pots of beans, turnip greens, etc.
OH man Cliff, that would be good with pintos and corn bread ;) ;) ;) Which either I don't eat anymore :(
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I've seen those at Asian markets. Gonna have to try those
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Nice! They look delicious!