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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Mon May 19, 2014 11:13 pm 
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you have a few options with the rind

if its a good thick pig then you should be able to pull off belly and leave enough on both cuts for home made bacon and a good pork rib.

if its a bit on the thin side then take off the rind and a little fat to expose good ribs.

salt and hang the rind

cook your ribs and save the rind for crackle :)

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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Sun Aug 10, 2014 7:06 pm 
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Joined: Sun Aug 03, 2014 12:05 pm
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Beaver wrote:
you have a few options with the rind

if its a good thick pig then you should be able to pull off belly and leave enough on both cuts for home made bacon and a good pork rib.

if its a bit on the thin side then take off the rind and a little fat to expose good ribs.

salt and hang the rind

cook your ribs and save the rind for crackle :)


Why are our Ribs so shiny? What do they use the meat above the ribs for?


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 Post subject: Re: 3-2-1 Pork Ribs
PostPosted: Mon Aug 11, 2014 8:52 am 
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Crypto, the meat above the ribs is traditionally used for bacon. As us aussie like to have the eye of bacon and not have the streak run into a thin rat tail butchers will cut in a way where there is a 2-3 mm fat layer around the eye.
Believe it or not a butcher will still get $15/kg for them and then good money for belly or belly with loin on it depending how they cut it.
The other reason is unlike the US we don't tend to grow our pigs that large and will slaughter them earlier or smaller.

Feed in australia is costly due to not having a corn industry like the US.

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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