Hog Chop Mess Hall Recipes

Steps:

• 1. Rinse the pig stomach & pat dry. (It's gross, I know, but the flavor is worth it!)
• 2. Toss all your chopped veggies (I do large chunks) in a mixing bowl & stir. Try to get as much casing off your smoked sausage as you can & then add that, crumbling it up as you're mixing. (You can use fresh ground sausage, if you prefer, but I love the smoked flavor!) Add the parsley & some fresh ground pepper. (I never salt this dish!)
• 3. Stuff the stomach with the mixture, as best you can, making sure not to overfill it, in a large baking dish or Dutch Oven. Add the rest of the sausage mixture all around the stomach, but not on top of it.
• 4. Add 1/2 cup of water (if I have left over beef or chicken broth, I use that instead of the water).
• 5. Bake @ 350 for 2 hours, covered, and then 30 minutes uncovered. I usually add about another 1/2 cup of water after an hour or so. When it's finished, I take a fork & then cut the stomach open to get all the stuffing. I discard the stomach, but a lot of people cut into it & eat. (NOT me!) Enjoy!

Steps:

• 1. In a gallon Ziploc bag, combine all ingredients except the pork chops. Close the bag and shake or mix well. Add the pork chops to the marinade and let marinate 4-5 hours.
• 2. Preheat grill on high. When heated, turn to medium. Place pork chops on the grill and cook about 9-14 minutes on each side depending on your grill. Be sure not to over cook or you will get very dry hog chops.

Steps:

• Directions Brine the chops: Place brown sugar, pink salt, juniper berries, paprika, all spice, 1/4 teaspoon cayenne, cinnamon stick pieces and bay leaves into a large bowl. Add 2 cups hot water; stirring the mixture until the sugar and salt is dissolved. Add 6 cups of cool water, stir to combine. Lay the chops in the liquid, it should cover them completely. Cover and refrigerate about 24 hours. Make the Tabasco butter: Heat 1 teaspoon oil in a small saute pan. Add the shallots and cook, stirring often until softened, about 5 minutes. Scrape them into a small bowl to cool completely. Stir in 8 tablespoons softened butter and Tabasco; mix thoroughly. Shape the butter into a log on a piece of plastic wrap. Wrap it tightly and freeze. Use within 2 weeks. Sous vide: Fill a Sous Vide machine with warm water. Set it to 138 degrees F. for medium-rare pork. Remove the chops from the brine, rinse them in cool water and dry thoroughly. Place each into a vacuum pouch, following manufacturers directions. Submerge the pouches in the water and cook for at least 2 hours and up to 4 hours. Once they've reached the proper temperature remove from water. You may now plunge them in water to cool then store in the refrigerator until ready to grill or you may remove them from the pouches, saving any accumulated juices, and grill them immediately. Grill the chops: Prepare a charcoal or gas grill for direct grilling over medium-high heat. Season grill with towel dipped in vegetable oil (use tongs for safety). Place the chops on the grill until lightly charred on the outside, about 2 minutes. Turn the chops and repeat. Your goal is charred on the outside but just warmed through on the inside because they are already cooked on the interior to the perfect doneness.