one.
Baste meat with BBQ sauce; pour sauce in rib
one.
add apricot or wild plumb jelly.
Continue stirring
Google it! This makes preserving wild salmon runs that much more
small package of mixed wild mushrooms that include porcinis). To
owl stir together all the bbq sauce ingredients.
Reserve 1
ut before pureeing. * The original recipes suggested leaving it half-pureed
ne side of a hot BBQ.
Turn the heat off
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
alt.
Light up the BBQ, leaving one side hot and
ub posted in my other recipes).
Set grill rack to
Preboil hog until done and tender.
Remove hog and place on broiler.
Lightly sprinkle with flour and salt and pepper to taste. Bake until golden brown.
Cut tops of apples off and sprinkle with sugar and cinnamon.
Bake with hog.
urning bag occasionally.
Prepare BBQ. When medium hot lay chicken
Cook hog maws until tender.
Take hog maws out of pot and let cool.
Dice hog maws with scissors (they cut better).
Add all ingredients and mix well.
Chill in refrigerator.
Have butcher clean hog's head.
Boil the head in water to cover until meat falls off bones.
Mince the hog's head meat (fine), removing all small bones.
Take water the head was boiled in and add to meat until consistency of thin pudding.
Season and pour into molds.
This will harden into a jelly which can be sliced.
Serves 12 or more.
Clean
hog
head.
Be
Wash greens in several waters, trimming off excess stems. Cook hog jowl in water to cover, about two hours.
Add greens and salt, making sure there's enough water to allow the greens to cook for one hour.
Most of the water should be cooked away when the hour is up.
Split hog head and cook in salted water until rags away from the bone (can
be
torn by hand).
Allow to cool.
Remove excess fat.
Use
hand
and
shred
into tiny pieces, removing small bones as you
do
this.
Season to taste using sage, red pepper and salt (Morton sausage seasoning may be substituted). Mix well. Put into
loaf
pan,
drain
off grease and bake at 350\u00b0 for 45 minutes.
Continue\tto drain off fat as it accumulates. Refrigerate.
Slice and serve.
Take plain bag of hog rinds and dip them in bowl of barbecue sauce.
ld grapevine, wait until ground hog comes out, usually in the
ater to boil.
Add hog's head and boil for