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Any one Egg pig ears?

A couple local markets sell pig ears. I came across an interesting recipe to make a terrine from them, which I intend to try. And I've seen recipes for boiling them, then frying strips to get crispy bits. I suppose there is a method for Egging them too, and was wondering if any one could offer some pointers.

Comments

  • A5firearmsA5firearms Posts: 163
    edited October 2015
    My dogs like them just the way they are. No need for all that extra work! ;)
    Lake Keowee, SC
    XLarge, MiniMax, 36" Blackstone
    Custom Table, KAB, Woo2, Guru DigiQ DX2,
    Family of 5 Meat Eaters
  • gdenbygdenby Posts: 5,992
    My dogs like them just the way they are. No need for all that extra work! ;)
    Yeah, yeah, I know. They're nasty bits.

    But here's a note. Beef tenderloin is the muscle that extrudes cow pies. And most people will eat them just about uncooked. And pay a small fortune for them.

  • Done whole hog head but never just ears. Standing by! 
  • gdenbygdenby Posts: 5,992
    I did a whole head, but the ears ended up burnt, and the snout almost as bad.

    I guess they are not the easiest thing to cook.
  • DMWDMW Posts: 12,727
    gdenby said:
    I did a whole head, but the ears ended up burnt, and the snout almost as bad.

    I guess they are not the easiest thing to cook.
    When cooking them still attached to the head, I foil the ears and snout for most of the cook and remove the foil a few hours before finish.

    As far as just the ears by themselves, sorry, no help here, but I'll be looking forward to seeing what you end up doing.
    My Facebook Page where I document my cooking
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  • gdenbygdenby Posts: 5,992
    DMW said:
    gdenby said:
    I did a whole head, but the ears ended up burnt, and the snout almost as bad.

    I guess they are not the easiest thing to cook.
    When cooking them still attached to the head, I foil the ears and snout for most of the cook and remove the foil a few hours before finish.

    As far as just the ears by themselves, sorry, no help here, but I'll be looking forward to seeing what you end up doing.
    Thanks. Did you wrap the ears tight? When I did mine, I squeezed the foil w/o much  pressure. So, maybe w/o a tight seal, they dry out and turn to ash.

    One market today had the ears at 2.99/lb. About a 25% increase over 2 weeks ago. Gonna wait and see if the price comes down. I can get very good chops right now for less.

    Go figure?
  • northGAcocknorthGAcock Posts: 10,275
    After intentionally passing over this thread many times, I had to look thinking this was scarcasam.....all the best on this one. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • stv8rstv8r Posts: 661
    hmmm ok?  Waiting for pics lol

  • gdenbygdenby Posts: 5,992
    The Asian mrkt that usually has them was asking 2.99 today. Too many $s for me. And worse, there weren't many, and the ears didn't look as fresh as usual. Will keep looking for a better price, and post when I can make an attempt.
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