HOW TO CLEAN A PIG STOMACH RECIPES

Steps:

• Clean your chitterlings thoroughly before cooking.
• Place your chitlins in a pot with the hog maws and fill with water. Bring to full boil, and then add chopped onion, salt, red pepper and vinegar. Reduce heat and simmer for 3-5 hours until meat is tender to your liking. Add more water if necessary.
• Once the chitlins and hog maws have tendered remove from heat. Using a cutting board and knife, cut the chitlins and hog maws into 1 inch thick pieces. Serve on a bed of rice or with spaghetti.

Steps:

• If desired, stir together Maple Syrup, Apple Cider Vinegar, Soy Sauce, and Sage or Parsley.
• Slice the Pork Loin into generous 1/4" - 3/8" medallions. Place pork slices in a zip-top bag or covered dish and place in the fridge to marinate overnight.
• Heat the BBQ to medium heat. (Ideally, you can cook your own dinner, then toss these on while the BBQ cools down!) Place pork medallions on the grill and cook 2 - 4 minutes per side, until pork is cooked through.
• Remove pork from BBQ and place in the dehydrator. Turn to 165F or the "meat" setting. Dry for 8 - 12 hours until chews are firm and non-pliable.
• Once chews are fully dried, preheat your oven to 275F and layout chews on a baking sheet. Allow the oven to come fully to temperature, then bake the chews for 10 minutes to kill off any harmful food bacteria.
• Allow treats to cool completely before packaging or storing.