Pigs Ears - For Dogs

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.

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

"Steve Y" <[email hidden]> wrote in message news:2gmcf9F4823hU1@uni-
berlin.de...

Quoted message said:

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 said:

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.

They're expensive because they're marketed for dogs.

Quoted message said:

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.

A real butcher would have them cheap. Just dry them like
jerky. Low heat (120-140F) for 12 hours or so.

Quoted message said:

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

Not if they're for your dog. Just use a low oven.

-sw

"Steve Y" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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...
tinyurl.com2b5zpOpen ↗

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 said:

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.

"dwacon" <[email hidden]> wrote in message
news:J%ypc.49505$Z%5.27005@okepread01...
:
: "Steve Y" <[email hidden]> wrote in message news:2gmcf9F4823hU1@uni-
: berlin.de...
: > 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 <Remove a "b" to reply

Louis Louis Louis, it is Fido not Fideaux. No self
respecting

Superfarmer

"Louis Cohen" <[email hidden]> wrote in message news:yfydnQEdka_IuTvdRVn-
[email hidden]...

Quoted message said:

I would guess long slow low temp cooking to dry it out -
like making

jerky,

Quoted message said:

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.

Quoted message said:

Or, go to the beef butcher for large knuckle or leg bones
that Fideaux

won't

Quoted message said:

break, and toss them in the BBQ the next time you cook. Or
give Fideaux

the

Quoted message said:

large bones after you finish making beef or veal stock.

--
----------------------------------------------------------
----------------

--

Quoted message said:

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

"Steve Y" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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