All that pork
I just cooked up a 7.36 fresh ham shoulder. I braised it for 2-1/2 hours in cream sherry and water.
I ended up with:
3 quart size bags of main dish size servings.
1 gallon bag of skin and fat.
1 gallon bag with big, meaty shoulder joint
The sherry infused the pork with a wonderful flavor so I'd like to come up with some new recipes.
Several threads I've been following are meat themed, like pepper steak, and jerky.
I thought maybe we could get the ideas down in one place.
I like the idea of jerky. The ingredient list is favorite flavors, and have on hand, so I think I will try that. If it works out well, it would add some real pizzazz to nuts & bolts mix.
Old Bay Seasoning has popped up. It adds a nice different flavor.
What would YOU do with all that pork?
If you can't see the bright side of life, polish the dull side.