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Unread 03-09-2024, 01:49 PM   #21
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Originally Posted by Brian Dudley View Post
The whole neck boiled down for a meaty soup is great.
Neck meat, especially Elk, is for making real mincemeat pies like mother use to make. Not that candied fruit stuff from stores! I'm fortunate to know a couple of ladies over in Idaho, one that hunts Elk and provides the meat to the other that makes me pies.
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Unread 03-09-2024, 02:42 PM   #22
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From my PA Dutch side of the family, when they butchered pigs they used everything but the squeal.
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