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What to do with this Pigsket (Pork Brisket)?

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    #16
    Could you have cut it into a couple pieces and grilled/cooked like a pork steak? Seems like it would lend itself to that pork shoulder flavor.

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    • jfmorris
      jfmorris commented
      Editing a comment
      That would be much like cutting a beef brisket into steaks. Not sure I would like the results over low and slow.

    #17
    That looks really tasty, Jim jfmorris . Good to hear that the science oven reheat didn't make the meat taste "leftover".

    My two pigskets have been in the freezer for nearly a year, I think, so I really need to get them out. I usually toss food that has been frozen over a year. I've got a real brisket in there too, needing to get smoked. Maybe I should have a big Freezer Meat Smokefest party and invite a bunch of folks.

    Kathryn

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    • jfmorris
      jfmorris commented
      Editing a comment
      Sounds like a plan Kathryn! I'm curing a 9 pound pork belly into bacon, which was in the bottom of the deep freeze for ALMOST 2 years. It's been in the cryovac at -20F all that time, so I'm not too worried. I'll be smoking it after 3-5 days in the cure.

    #18
    fzxdoc doc are you pigskets folded like Jim's? I purchased one a month or two back from Porter Road and it is flat like a beef brisket flat.
    Last edited by efincoop; October 26, 2021, 11:03 AM.

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    • efincoop
      efincoop commented
      Editing a comment
      Interesting. Thanks Jim.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      I can't tell by looking at the package, frozen, @elfincoop. I'll let you know when I get them thawed.

      Kathryn

    • efincoop
      efincoop commented
      Editing a comment
      Thank you Kathryn!

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