MSGID: 1:229/452 49ED9D2F
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Just prior to Easter good hams (Schneider, Ziggy's and President's
 JW> Choice) were $12.59 per pound and skanky Cook's Portion hams from
 JW> Smithfield Foods were $2.99 (and given a pass as well) but fresh
 JW> pork shoulders (skin on, generous fat cap, bone in) were merely
 JW> $0.99. And as I do use the skin, bone and fat I don't consider it a
 JW> wasteful cut at all. I picked up two for the freezer and one will
 JW> come out Saturday for Sunday dinner.

 JW> I suspect left over hams will be on markdown after the holiday
 JW> weekend and perhaps I'll get one then.

99c pork is a great goodness. I do that from time to time. Slow roasted
and shredded for the meat and the rind becomes chicharones or similar.
Fat get drained and reserved for any number of things and Jasper (the
pit bull mix) gets the bone.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicharrones (Pork Cracklins)
 Categories: Five, Pork, Snacks
      Yield: 6 Servings
 
      2 lb Pork rind or skin; trimmed,
           - fat discarded
      1 ts Salt
      2 c  Water
           Oil for deep fat frying
 
  Cut pork rind into 2" squares. sprinkle with salt,
  spread on cookie sheet in one layer and bake in a
  250ºF/121ºC oven for 3 hours.
  
  Cool and set aside in covered jars until ready to use.
  When needed, pour oil to about 1/3 the depth of the pan.
  Heat 5-8 minutes on medium high heat. Fry pork rinds
  until they puff up [about 3-5 minutes].
  
  Drain and serve with a dipping sauce which is a mixture
  of 2 Tb vinegar, 1/8 tsp salt and 1 clove crushed garlic.
  [Dash of black pepper optional.]
  
  Serves 6
  
  Courtesy of Cocina Cubana Club/Pascual Perez & chef Sonia
  Martinez
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Good taste is the enemy of comedy" -- Mel Brooks

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