We pay silly prices in France for dried Pigs Ears for our Dog who loves
them, we are actually now obliging friends coming to see us to bring
bags of them from UK where they can be got at 1/3 the price.

Remembering we have a Pork Butcher in the Village I was wondering how I
could transform the fresh thing into something that will keep Fido
amused for a few minutes. Is it a question of a High Temperature Short
Time in the Oven or a High Temp to start followed by a reduced heat for
a while to really dry them.

Also have the option of a Smoker type BBQ if that would work

Steve

I would guess long slow low temp cooking to dry it out - like making jerky,
or dehydrating vegetables. The oven would be fine at the lowest possible
setting and the door propped open a bit for moisture to escape. Or use a
dehydrator. Or Run the BBQ at the lowest possible temp (maybe use an
electric hot plate instead of charcoal/wood. Or use an electric dehydrator.

Or, go to the beef butcher for large knuckle or leg bones that Fideaux won't
break, and toss them in the BBQ the next time you cook. Or give Fideaux the
large bones after you finish making beef or veal stock.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Steve Y" > wrote in message
...
> We pay silly prices in France for dried Pigs Ears for our Dog who loves
> them, we are actually now obliging friends coming to see us to bring
> bags of them from UK where they can be got at 1/3 the price.
>
> Remembering we have a Pork Butcher in the Village I was wondering how I
> could transform the fresh thing into something that will keep Fido
> amused for a few minutes. Is it a question of a High Temperature Short
> Time in the Oven or a High Temp to start followed by a reduced heat for
> a while to really dry them.
>
> Also have the option of a Smoker type BBQ if that would work
>
> Steve
>

Fideaux (aka Jung) gets all the bones that come into the house plus a
few others, it's just nice to vary what he gets.

Agree that prices are high cos they are sold for Dogs, what is
interesting is the difference in price between here and UK. Dogs in
France tend to be either working dogs that tend to be large anddon't get
treats or small rat type things that are used as fashion accessories and
that probably couldn't manage something as large as a Pigs Ear !

Anyway, will talk to the Pork Farmer and see whether he will save me
some next time he takes a batch to abbatoir

Steve



Louis Cohen wrote:
> I would guess long slow low temp cooking to dry it out - like making jerky,
> or dehydrating vegetables. The oven would be fine at the lowest possible
> setting and the door propped open a bit for moisture to escape. Or use a
> dehydrator. Or Run the BBQ at the lowest possible temp (maybe use an
> electric hot plate instead of charcoal/wood. Or use an electric dehydrator.
>
> Or, go to the beef butcher for large knuckle or leg bones that Fideaux won't
> break, and toss them in the BBQ the next time you cook. Or give Fideaux the
> large bones after you finish making beef or veal stock.
>

Louis Louis Louis, it is Fido not Fideaux. No self respecting
Frenchman/Woman would call their dog Fideaux unless they were homosexual.

Superfarmer

"Louis Cohen" > wrote in message
...
> I would guess long slow low temp cooking to dry it out - like making
jerky,
> or dehydrating vegetables. The oven would be fine at the lowest possible
> setting and the door propped open a bit for moisture to escape. Or use a
> dehydrator. Or Run the BBQ at the lowest possible temp (maybe use an
> electric hot plate instead of charcoal/wood. Or use an electric
dehydrator.
>
> Or, go to the beef butcher for large knuckle or leg bones that Fideaux
won't
> break, and toss them in the BBQ the next time you cook. Or give Fideaux
the
> large bones after you finish making beef or veal stock.
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
> "Steve Y" > wrote in message
> ...
> > We pay silly prices in France for dried Pigs Ears for our Dog who loves
> > them, we are actually now obliging friends coming to see us to bring
> > bags of them from UK where they can be got at 1/3 the price.
> >
> > Remembering we have a Pork Butcher in the Village I was wondering how I
> > could transform the fresh thing into something that will keep Fido
> > amused for a few minutes. Is it a question of a High Temperature Short
> > Time in the Oven or a High Temp to start followed by a reduced heat for
> > a while to really dry them.
> >
> > Also have the option of a Smoker type BBQ if that would work
> >
> > Steve
> >
>
>

"Steve Y" > wrote in message
...
> We pay silly prices in France for dried Pigs Ears for our Dog who loves
> them


My mom used to cook pigs ears... served with collards and liberal doses of
Louisiana hot sauce. My mouth waters just thinking about it.



--
During The Passion of the Christ
There was a Naked Boy...
http://tinyurl.com/2b5zp

"dwacon" > wrote in message
news:J%ypc.49505$Z%5.27005@okepread01...
:
: "Steve Y" > wrote in message
: ...
: > We pay silly prices in France for dried Pigs Ears for our Dog
who loves
: > them
:
:
: My mom used to cook pigs ears... served with collards and
liberal doses of
: Louisiana hot sauce. My mouth waters just thinking about it.
:
: =============

I never ate pig ears or feet.. but have had both skin and snout.
The snout wasn't bad... a little greasy and then after you start
thinking about what you're eating you're no longer hungry. LOL


--
Cyndi
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