00:00We are just cutting down the big pieces, we're keeping bones in, we're keeping fat on.
00:04It's a big huge piece of meat like this with bones in it with a ton of connective tissue
00:07with a ton of fat still in it. That's gonna barbecue amazing. It's gonna make it so succulent
00:12and delicious. It's gonna pick apart perfectly. The shoulders will go to whole hog as well as the
00:20middles if those don't go to bacon ribs first. The hams go to sausage. And then this skin will
00:26go into our stock pot. It's gonna give our pork stock a lot of collagen and gelatin and then that
00:32is going to flavor and thicken our pork hash.
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