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Old 11-06-2008, 12:35 PM   #1
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Pork Tails - Pigs Tails

I've had these pig tails in the freezer since the first week of June
and finally got around to cooking them yesterday. Gave them a light
coating of mustard and oompappy rub, cooked at about 265* for 4.5
hours then sauced and foiled for another 1.5 hours. They were Delicious!!!!
They are pretty fatty but if you let the fat render out the meat is
great. The foiling seemed to do the trick on the fat. I think the old
3-2-1 method would work perfect on these and I'll try that next time.
Also cooked 2 racks of spares incase the tails didn't turn out but we
didn't need to cut into them.

Here's some pics...
(click to enlarge)













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Old 11-06-2008, 12:53 PM   #2
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How did you get the curl out of 'em?
That's one cut I've never seen in stores around here, of course, I've never looked for them either.
They look good though, but I'll stick with the spares.
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Old 11-06-2008, 12:57 PM   #3
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Man those look great ! Crunchy?

I bet they'd be great deep fried !
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Old 11-06-2008, 01:31 PM   #4
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I think you must have some Dixe blood.
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Old 11-06-2008, 01:36 PM   #5
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from the snout to the tail.....
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Old 11-06-2008, 02:25 PM   #6
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Quote:
Originally Posted by Bruce B
How did you get the curl out of 'em?
That's one cut I've never seen in stores around here, of course, I've never looked for them either.
They look good though, but I'll stick with the spares.
I wonder if they pasted off Real Pork Butt to you instead .

Them will make a fine pot of beans or soup Pappy
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Old 11-06-2008, 03:54 PM   #7
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You sure they are Tails?? look like sumpthin else to me
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Old 11-06-2008, 03:58 PM   #8
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The tail is the best part of the pig.
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Old 11-06-2008, 04:04 PM   #9
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Quote:
Originally Posted by wittdog
The tail is the best part of the pig.
Really? I always was told the ears were killer between two pieces of white bread.. Wharton Texas style...
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Old 11-06-2008, 04:12 PM   #10
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Taint never had pig tails and taint never see em in the stores round here. I love tryin other things so I'll take a closer look at the stores next time.
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