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Suggest a better descriptionCoarser the meat the better. Mix together and cook until thick. Pour into loaf pans it will set and gel. Can be frozen. Serve by slicing and fry until crisp. Our family has made this for over 90 years. Normally the hog head is used except the jowls, they are trimmed off and cured for bacon. You normally split the head and clean, boil meat until it falls off of the bones, saving the broth. busted by sooz Posted to recipelu-digest Volume 01 Number 171 by James and Susan Kirkland
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Serving Size: 1 Serving (1034g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4844 | ||
Calories from Fat: 3800 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 422.2g | 563 % | |
Saturated Fat 154g | 770 % | |
Monounsaturated Fat 201.4g | ||
Polyunsanturated Fat 46.1g | ||
Cholesterol 462.7mg | 142 % | |
Sodium 3465mg | 119 % | |
Potassium 1527.8mg | 40 % | |
Total Carbohydrate 197.2g | 58 % | |
Dietary Fiber 17.1g | 68 % | |
Sugars, other 180.1g | ||
Protein 60.8g | 87 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4844
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