Subj : Re: Reduced salt
To   : Carol Shenkenberger
From : Dave Drum
Date : Thu Mar 14 2024 05:31:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 CS> No problem on the overtrimming (smile).  Anyways only non-metal part in
 CS> the Tasin is a 'pusher' to help the meat to the to the grinder shoot.
 CS> Mostly an ignored part here.

My "pusher" is turned from a chunk od native maple by a friend's  girl
child as a wood shop project. IIRC she got an "A" for it.  Bv)=

 CS> I used to partly raw feed my dogs and a friend across the street did
 CS> the same so we did big grinder runs about every 3 weeks for 3 years.
 CS> Military, her husband transferred to Bremerton Washington I think it
 CS> was.

The military is a lot like IBM, whose initials do not stand for the
claimed "International Business Machines" but "I've Been Moved" I was
told that by a long-term IMB employee.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moving Day Sauerkraut Butt
 Categories: Five, Pork, Bbq
      Yield: 12 Servings
 
      4 lb Pork butt; boneless
     28 oz Can shredded sauerkraut *
     16 oz Bottle barbecue sauce
 
  Place butt in crock pot and pour kraut with juice over
  butt.
  
  Cook on low 8 hours or high 4 hours.
  
  Pour off excess liquid and stir in BBQ sauce.
  
  Serve on buns.
  
  * I'd use a 32 oz BAG of sauerkraut. It's ever so much
  nicer than the tinned (and tinny tasting) stuff. - UDD
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "People are cooking less but obsessing about it more." -- D. Poynter
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