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Old 12-11-2017, 08:05 PM   #11
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First what’s the recipe?
Second who charges more for scrap fall off than tenderloin? That sounds kinda ridiculous
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Old 12-11-2017, 09:29 PM   #12
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Quote:
Originally Posted by Kevin86 View Post
First what’s the recipe?
Second who charges more for scrap fall off than tenderloin? That sounds kinda ridiculous
Not pork tenderloin, pork loin. I think it's more expensive because it has to be special ordered. Most places don't get whole animals, just parts.
Here's a link to the recipe: Rullepølse - Danish spiced meat roll
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Old 12-12-2017, 07:49 AM   #13
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Fair enough. A large portion of my meat is raised on my parents farm or my sisters. So we get our choice of what cuts st what size we want and they cut it that way.
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Old 01-11-2018, 12:21 PM   #14
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Good evening!
I have a question for you.
have you ever cooked pork sauce?
If you did it as cooked it?
I think to cook it in this way.
I would like to use different cuts of pork.
I would like to use minced meat to make meatbools. ALSO I would like to use t sausages and ribs.
About the preparation, I think that I will do in this way:
I fry celery, carrots , onion and garlic in olive oli, after pour homemade tomatoes sauce , cover the pot with a lid and simmer for three hours.
WHAT DO YOU THINK ABOUT MY RECIPE AND IT'S PREPARATION?
THERE ARE MISTAKEs?
ADVICES?
THANK YOU!
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Old 01-11-2018, 12:38 PM   #15
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I have some pork I'm going to cut into chunks and stir in a mesquite mix that McCormack makes in an envelope. I then put the chunks on a cookie sheet and slow cook them for about an hour or more at 200° in the oven and put them in tortillas with cheese, onions, and sour cream. The pork is so tender it's like eating soft bread.
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Old 01-13-2018, 04:50 AM   #16
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Quote:
Originally Posted by laura di florio View Post
Good evening!
I have a question for you.
have you ever cooked pork sauce?
If you did it as cooked it?
I think to cook it in this way.
I would like to use different cuts of pork.
I would like to use minced meat to make meatbools. ALSO I would like to use t sausages and ribs.
About the preparation, I think that I will do in this way:
I fry celery, carrots , onion and garlic in olive oli, after pour homemade tomatoes sauce , cover the pot with a lid and simmer for three hours.
WHAT DO YOU THINK ABOUT MY RECIPE AND IT'S PREPARATION?
THERE ARE MISTAKEs?
ADVICES?
THANK YOU!
Sounds like Sunday Gravy. You cook all the meat in the sauce and then remove the meat as one course and serve the sauce over pasta as another course.

I make a one pot dish that my German grandmother taught me. It uses sauerkraut and stock as a base. Then all the pork products, ribs, tenderloin, sausages and the veges get cooked in the base.
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Old 01-13-2018, 09:44 AM   #17
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Quote:
Originally Posted by laura di florio View Post
Good evening!
I have a question for you.
have you ever cooked pork sauce?
If you did it as cooked it?
I think to cook it in this way.
I would like to use different cuts of pork.
I would like to use minced meat to make meatbools. ALSO I would like to use t sausages and ribs.
About the preparation, I think that I will do in this way:
I fry celery, carrots , onion and garlic in olive oli, after pour homemade tomatoes sauce , cover the pot with a lid and simmer for three hours.
WHAT DO YOU THINK ABOUT MY RECIPE AND IT'S PREPARATION?
THERE ARE MISTAKEs?
ADVICES?
THANK YOU!
Hey there, this sounds just fine. I am more of a bbq sauces or sweet and sour, honey garlic, etc better than tomato sauce kinda guy just personally. But yes this sounds like it’d work out fine I do this with beef and chicken more the tomato makes things tender if you have tougher beef.
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Old 01-14-2018, 05:11 AM   #18
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Hey there, this sounds just fine. I am more of a bbq sauces or sweet and sour, honey garlic, etc better than tomato sauce kinda guy just personally. But yes this sounds like it’d work out fine I do this with beef and chicken more the tomato makes things tender if you have tougher beef.
Cooking time is what makes tough cuts tender.
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Old 01-14-2018, 08:27 AM   #19
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Cooking time is what makes tough cuts tender.
Very true! I have been told something in the tomato breaking down maybe the acid ? Helps as well. I don’t know for sure but either way I prefer tomato with beef and chicken
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Old 01-14-2018, 08:50 AM   #20
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Long cpoking, be it true bbq (low and slow), or a braise as in a tomato sauce is a great way to go.

I often make pork rib ends, or shoulder chops, or even meaty neck bones in tomato sauce with onions and peppers. It's a cheaper but just as tasty version of veal and peppers.
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