What to do with flap meat

bearclaw

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Instead of adding them to the sausage pile I cut the flap (aka skirt) meat off these last hogs and saved separately. I haven't done that in years and now remember why, they tightened up really fast when cooked.

Any other options? I figure I will pound flat the next ones and maybe pan fry them like schnitzel, but if that doesn't work it will be crock-pot fodder. Holler
 

ilovesprig

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Flap meat?...........I've never heard it called that before...........I was going to move this to the Honey Hole............ :lol:

I imagine Hatch & Lloyd can answer this best................ :smiley-thumbs-up-aqua:
 

GUNDOGLOVER

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I call it skirt steak, or butchers cut when referring to beef. Try cooking it like U would carne asada.
 

bearclaw

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Skirt steak is what I am talking about. It tightened up from being the size of a piece of notebook paper to being the size of a coke can as soon as it hit the heat, and was as tough as shoe leather. I will try flattening the next stuff out real thin with a mallet.
 

youngr24

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ilovesprig said:
Flap meat?...........I've never heard it called that before...........I was going to move this to the Honey Hole............ :lol:
Give it time Steve, give it time
 

DMax

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beating your meat is not recomended may cause pain and swelling i would make chorizo with it the other sausage meat stick
 

hatchet1

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zeke..please toss the 'flap meat' i have porterhose steaks in my freezer from angus cows i,ll give you..sweat jesus..dont eat gut meat from feral hogs..i care about you bro..besides..if you get sick..who will drink #7 with me in the garage until 4am??? toss the swag bro..its a hog..also..that belly meat is where them boar hogs blow thier load up onto thier own belly or the bitches..it absorbs thru that thin layer of skin..and there you have that sour taste of hog batch jizzum...im worried bro..
 

API

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GUNDOGLOVER said:
Try cooking it like U would carne asada.
More than likely any marinated meat sold at the local carniceria is flap meat.
 

youngr24

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Just pull it to the side to find the button.
 

hatchet1

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youngr24 said:
Just pull it to the side to find the button.
AND THERE IT IS FELLOW TOF'ERS,,,THE ALL TIME BEST POST IVE EVER HAD THE PLEASURE OF READING ON HERE..BRAVO YOUNGER..BRAVO...BEEN AROUND UPPER MANY A YEAR I SEE :smiley_10sign: AND ANOTHER :smiley_10sign:
 

youngr24

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Damn, drinking and typing again wasn't I...... :smiley-ugly-lol-bashing-sign: :smiley-ugly-lol-bashing-sign:
 

bpnclark

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Roll it in flour to find the wet spot.




(Never tried it with pork but with antelope/venison I have just tenderize it like a flank steak and cut the diamond pattern in it, marinated it and then cooked it. With pork I’d do the same thing but cook it a crockpot.)
 

mjb

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It's like ribs PIA not worth the effort

Hatchet I just thru up and swallowed.......damn that's nasty!

Did upper hack into Y24's account? That's some funny shite!
 

bearclaw

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I had high hopes for this thread, which is why I didn't name it skirt steak questions...

Thanks guys! I am going to try and brine it a while to break it down, then see what happens.

And Younr, well done, damn well done!
 

youngr24

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Just trying to do my part and help a fellow hunter out.
 
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