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Need advice - Pork bones

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AstrosDad Oct 6, 2006 03:56 PM

I roasted a pig a couple weeks ago and placed the remaining carcass in freezer. The bones have meat on them, and there's some loose pieces of meat and bones.

I'm in a quandry on what to make with the bones. I'd love to do a soup, but if I put the bones/meat in there, I won't be able to fish out the small pieces of bones and meat that may have fallen off.

That leads me to making a clear pork stock and then pull the meat off separately and use it later. I've done chicken stock before, but find the meat inedidble after the stock is made.

I have 5 ziplock bags waiting to be used.

Any help and/or suggestions are appreciated!

Thanks.

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  1. PBSF RE: AstrosDad Oct 6, 2006 04:03 PM

    In what way is the pork meat "inedible"...flavorless? too many bone chips? too much cartiledge and fat? too much brown scum? bad texture? dry?

    1 Reply
    1. re: PBSF
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      AstrosDad RE: PBSF Oct 6, 2006 04:19 PM

      Sorry, I meant to say, when I've done chicken stock, the chicken meat becomes inedible, dry texture. The pork meat is fine, but I'm worried the making a stock and using the remainng pork meat, the meat will be dry and flavorless.

    2. Sarah RE: AstrosDad Oct 6, 2006 04:09 PM

      When making stock from bony turkey carcass and such, I use the pasta insert. Then I can pull up the bones, meat and other shards in one fell swoop -- might have to dredge the stock for other escapee pieces.

      1. Davwud RE: AstrosDad Oct 6, 2006 07:33 PM

        I would make stock with the smaller harder to fish out bones but with the larger bones, I'd use them to cook greens, beans, peas and such.

        DT

        1. PBSF RE: AstrosDad Oct 6, 2006 07:41 PM

          There is no getting around the fact that the meat after making stock will not have much flavor. The flavor of the meat went into your stock...can't have both. You can do like my mother and make simple soup stock by not simmering it too long and also use the meat. Pork will have a little more flavor than chicken and with more fat, will be less dry.
          After making the stock, put it through a strainer, first one with a larger whole to catch all the meat and bones, then through a finer strainer to remove the scum, etc.

          1 Reply
          1. re: PBSF
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            AquaW RE: PBSF Oct 6, 2006 10:49 PM

            alternatively, tie up the pork in cheesecloth (kinda like a giant teabag...err... porkbag) for stock making - though I expect PB's method to yield better flavor, albeit more labor intensive.

          2. k
            kevine RE: AstrosDad Oct 6, 2006 11:19 PM

            Another suggestion is to use a couple of the bones for making a homemade Italian tomato meat sauce. If you leave the bones stewing in the sauce for a couple of hours over a low heat, it will intensify the flavor of the sauce considerably.

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