Smoke works

Slow cooking over or in a pit, or on a full grill is rewarding. As for flavor, the smoke and rendered fats are heavenly. There is little that is comparable. The texture and digestibility is improved by melting fats and connective tissue. And breaking down any cartilage and connective tissue creates easy to use amino acids available. Whole pork for a pit is one of the most efficient ways to make use of the whole animal.

Free range cooking

Unlike large foodie cities, most households and mid-South restaurants don’t have the space to store, freeze, or refrigerate to dry age whole and custom cuts.

Our community of southern barbecuers and whole-hog smoker teams is worth the regional flavor at our regional events. Memphis is a very welcoming to tourists.

A few suggestions for cooking at home:

1. Stick with basic cuts for smoking and grilling. Don’t feel the need to overcook if you want to appreciate full flavors and better textures. Use a meat thermometer. [Meater+ is one remote option.]

2. Know what your food eats. Soil and forage affect nutrition in vegitables and meats [California State Chico University article]

3. Find a good mixer with attachments for grinding and linking sausage.

4. If you can find a fridge magnet like this, it is worth it.

Eat better. Keep great foods on hand.

Having enough easy to use, interesting entrees in the freezer makes it easy to enjoy healthy habits. Choose fresh vegetables and reliably sourced meats. Plan the portions and enjoy the leftovers. Keep salt, pepper, garlic, onions, balsamic vinegar, and olive oil nearby.

We thaw in cold water or the fridge. Never rush or microwave meat.

Consider setting up your own smoke box or buying a mid-range smoker.

Restaurants and home-grown artisans can age pork for months in ideal conditions to break down, tenderize, and release flavor. Apple+, OMNIVORE episode 5 Pig