JV842
Well-known member
More to come
Mother’s Day Meal
- Thread starter JV842
- Start date
More to come
JV842
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So far I’ve taken the hog, “filleted” half off in one piece, then taken the ham n shoulder bone out to form one boneless piece; ham, shoulder, belly, rib meat, loin, n all. Then I stuffed it w breakfast sausage, rolled n tied. Salt/pepper. I’m going to bake it w a New Mexico chile sauce I made
JV842
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duckhunt
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That looks great
noharleyyet
Well-known member
Looks tasty w/a good char crust color, what's in the sauce?
JV842
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Take dried New Mexico chiles n ancho chiles, roast em on a flat top or cast iron skillet, then boil them until they get soft w/ garlic, onion, n salt. Then throw them in a blender, run it through a strainer, add the left over liquid until u get a somewhat thick consistency. N that be it! Simple n u can use that sauce as a base for a ton of different things; enchiladas, menudo, pozolle, roasts, n the list goes on n on.
noharleyyet
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Thanks!
WildWill
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That looks amazing might have to give it a try next pig I get. How much of a pain is it to debone a whole side? I'm not sure I'd be able to do it while keeping it in one piece.
JV842
Well-known member
It’s not that hard; knowing the anatomy helps, n just like anything, practice makes perfect.
