>> They say you are what [MUSIC] [MUSIC] you eat so I don't eat chicken feet.

But I love me some of grandma's pickled beets well cut it up put it in a pan throw it over your shoulder see where it lands right here in farmers kitchen maters taters beans and corn the cows in the barn and the sheeps been shorn kids in the barnyard chasin grandpas chickens spices slices cuts and dices gonna slash your grocery prices right here in farmers kitchen help to grow your garden good [MUSIC] recipes to suit your mood try some grub you never tried before smash it with a wooden mallet.

gonna educate your pallet right here in farmers kitchen in tim farmers country kitchen we [MUSIC] [MUSIC] gonna cook something good now.

Welcome to the farmer's kitchen.

It is the farmers kitchen.

Yes, it is.

You know, there's farmers banks.

There's farmers markets.

There's farmer cornfields we own it all.

Thats right.

Farmers kitchen.

Today, we're going full farmer mode.

That's right.

The other they were fishin and we were looking for a greasy spoon back in the days when we were on the road the fisheries.

my old buddy cary prather, he wanted to find a plate lunch.

remember a plate lunch.

Well, we found a place in western kentucky that had what.

fried pork.

You can tell you that had one fried pork tenderloin.

So good.

Like the top that they had greens.

They had all the extras and so forth.

And so we come back.

Let's make that so we're in the middle of getting a pig processed.

So this could be a lot of pig stuff coming up.

Right.

So tonight we're going to make a good solid country dish.

Now some people might call the chicken fried pork like a chicken fried steak.

So good.

It's just so good.

I mean, you can't beat it.

We're going to have greens with this.

you know there are several different ways You can make greens im gonna do it the way that I like to do it and it involves more pork.

You got to have tiny little pieces of jowl or ham hock.

you gotta have little pieces of pork in there.

to get this whole thing started mrs farmer, tell you what i'm gonna do.

It gonna take this hock and drop it in there.

And let's that fat render out of there that's going to be our base.

And later, we'll cut that up in tiny little cubes to flavor our greens.

im just gonna let some of the fats and some of that taste release outta there.

I'm also going to put just a little bit of lard now releasing the flavors and the fats.

from this jowl its gonna be salty.

And we're going to our salty flavor from there dont have to add too much salt to this because of the flavor we get from this smells good.

oh doesn't it though.

The country ham smell.

But first, mrs former, if you'll cut that sweet vidalia onion up into onion rings.

just thin onion rings.

and it depends on how you want your onions in your greens Some people like them large pieces, some like them smaller i'm gonna do a switch.

put that in i'll take this out [MUSIC] So now I put this little bit more lard.

And, you know, saute the onions til nice and soft.

They release all the wonderful flavors and sugars.

If you look at our cookware this is.

Cast iron It's just enameled.

And I really like to cook things like this.

I like to use this pot for spaghetti things like that.

use it for everything it's just a skillet that's enameled.

So look for them.

Go.

Now.

Here is a quick peek.

The U.S. rendering lard from a cave.

We have enough to live.

So let's take a look at how easy it is to render your own war.

Rendering lard, it still happens.

All of which I think more and more popular when people are finding out.

This is so much better than the processed.

Any other processed oils.

It's good for you.

It's listen this heart healthy really.

So, you know, anything in moderation.

But again, made threes vitamin D this is going to be a fairly lengthy process.

But again, the lower and slower you go the lighter.

It's going to be if you put in the hot, hot pan like that and render real quick.

You're getting a little more color in your lard.

It's just it's just as good, but it is going to have a little more.

piggy in The flavor you go to your butcher shop and ask for pig fat.

They will hook you up [MUSIC] [MUSIC] right now.

Look what we have here.

Ow that actually makes a noise.

Hear it hissing and sighing towards the end.

You know, you're there.

It's amazing what it is.

It's likely that a turn here tonight.

Those.

Yeah, you can eat these and when everybody's heard about the crack ones.

That's the noise they make while they're cooking on top of the hour now.

When we get this all off, we're going to label us up and put it in small jars because, you know, typically when we cooking with Lard, it's we're cooking with in the bottom up and like you would use vegetable oil right after.

And this is a small batch, of course, because we're just showing you how we do it.

But the next step now is to set these aside.

We'll take you some cheese call for use 2 or 3 layers.

Put your strain or pour it into your job or and basically let it sit there to cools and it will kind of they come like bacon grease.

Now that is not quite clear stuff.

But okay.

Yeah.

I could eat.

It's OK. We've got enough for maybe one more jar.

[MUSIC] You're going to be right here.

The taker crackland can't resist.

We're going for them off in the skillet.

And so [MUSIC] and we just basically going to attorneys and get a nice and crisp.

You talk about good man.

You put crackland corner kidney and I can use to [MUSIC] [MUSIC] [MUSIC] now we're gonna take these pieces of jowl, you can use hock, use whatever you want to you want to be smoked obviously, dice those up into small squares that will go into our greens.

All right now.

But just a little bit to come off and not much.

That's a 3rd of the cup.

I'll tell you what, let's take that Jowl going.

Dumped it in here and I'm going to do this.

If you want Tara to get rid of some of the stand.

So I'm going to name.

This is from we get some collard greens.

We've got some spinach and we have some kale.

We are in a C S a group community supported agriculture.

And it's a wonderful, wonderful thing.

It is because we use most of our property now to raise cattle and sheep so we don't have the room on this hilly country to have big garden space.

So we have done that.

And that's where we're getting some fresh, a wonderful, wonderful organic.

That's the Bulls.

Okay.

Not keep adding liquid as we go now.

This is going to cook down.

You don't want to be so.

All right.

So we're showing you how to cook these things at a fast pace tonight because we've got a half hour show.

Well, it is cooked down.

If you want to.

You can half and they're still edible another good for them.

They're going to stand down collard greens spinach and kale yo who was beheaded.

This is let that go now to start thinking about my other pork.

There's a boneless pork going chop return into something wonderful.

What a tender as it went off last minute the chicken for me.

So we're just going to pound of that.

You could put plastic over it.

[MUSIC] Claim the cow for the problems.

So I'm not just pounding it out and I want to bulk up the subpoena fork.

But we did.

Here's where we started.

And that's really ended up critical.

So what does this do it and runs the meat.

It makes it so you can head to Fort number come back with some salt and pepper something else.

It does take some poultry season.

The pope are seizing the topics up gets up.

Every can of us got time and it has sage and love that never really adds.

Yeah.

When you're doing your pork in this manner.

To me one.

So we turned our season the other.

So you know, it's coming since I do.

It's tough.

This is far from done just a little bit of milk.

They will have a little bit Papa up.

Where have we seen this before.

The new promise on the new shoes off.

We have some flour and egg and milk.

And if you will, like some crackers.

Chop them up in your hand and public shopping.

Well, some want to take our work.

So but a little bit far.

[MUSIC] [MUSIC] And for you anymore, that's perfect.

Not going to take our poultry seasoning flavor.

My crackers with that number quite a bit.

Probably 3 quarters of the spending that's going to be what you get when you pull it out there, you want to put some panko in there, too.

Just to kind of a mix.

Democratic senator here just to make sure enough, it's more seasoning.

Recruit top are really want the flavor to come across from a flower and news to the crackers.

To me that nice unevenly directly to fans.

So your ports I can take long, because it's nice and thin.

You pounded it.

Oh, yeah, i'm gonna take some balsamic vinegar.

It's a quality.

I don't know how much that is probably 4 tablespoons.

3 tablespoons.

taste as you go along.

If you want to try a lot of people used just regular white vinegar Apple cider.

knock your self out but you might want troubles.

Meanwhile, using tongs.

Yeah.

tell me that's not beautiful.

Now.

This is got some salt i like a little bit more salt just a little bit of a chicken boullion cube.

Just bring a little more salt [MUSIC] yummy.

All right mrs farmer.

recently, Somebody really woke me up on our facebook page.

They said, hey, you know, you walk us through some of the side stuff that you do this and not everybody cooks all the time.

Yeah.

Sort of backup and show how you make your mashed potatoes just for us.

these are just russetts that you boil.

what are you gonna do mrs farmer.

Well, today I do different every time sometimes just butter and melt.

I have a lot of butter here was about a half a stick.

And these we've already Boiled.

They've been sitting here for a while.

throw the butter in.

And and we're not going to do a mixer today, gonna do a hand mixer.

gonna let these go quite a while, add some sour cream.

you know they give them a little whiter appearance and sour cream think about this.

Your sour cream and butter now just a little bit.

Sometimes i use whipping cream, half and half.

you can mix these with your mixer.

Yeah.

beautiful as you want.

But I'm telling you what.

[MUSIC] All right.

So we just take a little bit of our oil.

Some chicken broth.

how You make your gravy?

and this is corn starch equal parts of that with some water.

And I think while you're doing that I'm gonna add some of my chicken flavor.

So you just put drippins in there.

turn that down.

I think we're pretty good here.

i got some thick gravy.

see how long that took.

couple seconds That's it.

You're the gravy expert and boom its done.

thats it corn starch and water.

make a little swimming pool.

that is, we used to say, as kids.

I know [MUSIC] [MUSIC] [MUSIC] what you're thinking mrs farmer thinking you want gravy on that.

I do agree with everything you love your great since its Grand Prairie as well.

Now that that something this serious excited that looks likes something you'd eat in a country diner.

Looks better.

I'm so ready.

This cuts with a fork.

So good.

[MUSIC] Irene's.

That's wonderful.

The solutions.

[MUSIC] [MUSIC] >> You know, talk about a lot of things tonight we talked about jowl, we talked about Lard.

We've talked about loin boneless delicious so many cuts, right.

We've done the how to get up to be.

Let's explore tonight how to process a big part part about a good idea.

I mean, this will be right back.

[MUSIC] You're getting to the winner.

Did Mark show last summer here.

They had a puppy has a response that we got people all over the world are watching this segment are that we've got right here.

A large large.

What I'm talking about now I 4.

And he says I have taken to take a long, a step back to sounds great.

These are low that drop down.

So now we have 2 separate heads of the big.

[MUSIC] What we have here is the set up the big and the kidneys.

A good feeling bad people make bird feed this.

But really the best use for this to render it down, make lard the marks.

The 3rd reappear a separate the shoulder from the rest of the carcass [MUSIC] and he's like a right behind the 8 ball the pick here.

So this is the front shoulder and the head of tax.

The big a March going to remove the head and then we'll break down the the head to show you different things that we knew that.

So when we have the head, there's 2, 2, or 3 different things we can do with this first thing you notice this big piece of meat here.

This is the JAL.

But most commonly here jail bacon.

This is the gel, you know what you would do with this is you would run it through a tough year.

Maybe let's overuse an injector and smoke it and then you slice it just like you would bacon underneath this jobs.

A little piece of heaven up to me.

You never had to be down.

But it's very tender.

Great Basin me.

This is the cold shoulder.

So he's just use this time to kind of go along the seam of the all of the neck bones as much meat as possible on the Boston.

But I think that we have the next bones, which is great for stock.

It's to me, things like that.

So here's a little of this.

A flap of a meeting that's going to come off the big neck and the Boston.

But here and you can use this for country really is just a plain piece of me here.

It is a purse off.

It's great for sausage that we have here is Mark take off the Copa the world to make some states for that over to the Copa.

The hope is this is a nice pretty much like the truck eye on the beach.

But it's well marbled.

It's tender and has great flavor.

We have different parts of we'll take the same from the picnic.

What we've done with it.

We've crossed that it this would be great for raising your oven.

Still a lot of need in there.

Well, we need.

So it's what makes a great fundraising.

This is the pick next.

A lot of people would do this is they would just cut in half make it 2 to 3 pounds roast or they would be at the tram to make sausage.

So we have here is we have the whole Boston.

But this probably weighs about 10 to 12 pounds.

Perfect for your home smoker.

You know, you'll get roughly 60% of your yield off this.

And you know, it's going to be great report for, you know, if you just want to make a sandwich tell that everyone did the Marxist fallen the scene of the Copa.

It's a very small scene.

Restaurants la times use of force takes.

But, you know, this is the Copa as a tow.

I couldn't you know about and states here.

We'll show you what they look like.

A look here.

You see those perfect little medallions as it for real.

And that was just 3 days.

You have a day this month he would take around.

This is the midsection of the big.

So we have what we have here is the real section and the loin, the sirloin tip here, the sirloin roast a pig.

We have the spare ribs and the baby back ribs.

We also have the port belly which would be cut off and made into bacon.

So overrun do is we're going to put this in half separate the loin from the belly.

Now the loin section this year's the tenderloin lot of times it's often mistaken and stores that the tenderloin is much larger.

When you see a tender wings, that's this big weighs about 7 pounds in the store.

What they're actually talking about is a boneless point which will show you here in a second.

But the tenderloin, you know it.

But what weighs roughly a pound a pound and a half.

All really big big to get the 3 pounds, but very small tender piece of me.

We'll have market going this way.

This is going to follow the backbone down the point here.

You can see that once you get to cut, you can basically just pulled away from the scene.

It's one of the greatest pieces on the board.

We're going to remove the server.

One a rough start.

This story here and break it off from the lawyer.

So remove this bone of us are lying.

If you wanted to serve one roasts.

This is what it would be.

I would suggest to take the bone out just because the bone is so large in here and there's a lot of part of the bone.

You can't see because it runs throughout the muscle.

So this is the sirloin roast really perfect for us as a family right around 3 to 4 pounds has an ice pack up on a great piece of me here.

So what we're going to do now is we're over the moon, real section from the loins section.

So we'll start with the rib section here.

Now, if we were to take this bone section up here.

These would be where you get your baby back ribs.

But we're only the zone for the moment and we're going to make a bone-in pork chops up these little show you what I'm for chocolate.

A pretty good.

Yeah.

You know, I haven't I these are your typical bone-in rib chops will welcome, but you'll see chefs to still take the the meat off the end here coming to handle.

So the chef with all this is a French shot.

So basically what you're doing is you're taking the meat off the ball, exposing the Bel Air come.

It's a little handle here.

So what we have left is the law and what we'll do is we'll take office.

All right.

Here will take up the time and we'll make this into a boneless Moines here.

This is a very difficult thing to do.

It would get this jacket ball with so many different for the Braves.

I'm going to want out without gouging of one part of a great job here.

So this would be your typical loin roast.

A lot of what they do is they just cut state on this and trying to put Willie, this old the step of things that you could do with it.

You could cut.

You're boneless chops off here or you can leave a hole, which is a great thing to do to make the world's top of it.

The next court maybe everyone's favorite part.

We have years.

The belly.

And right now it's still got the spare ribs attached.

And what we'll do is we'll take the spare ribs off.

He's just want to take his knife and they go around the ball, keeping his knife and played against the ball.

So he's not challenging the belly, but he's leaving some meat on the spare ribs because no one wants to be spared with no meat on it.

So this is the Tulsa area he's going to take the phone off here, the breastplate phone and then he's going to cut the spirits in half.

This is easier to cook with give a large family of 4 spareribs is good but small family.

You want to have that.

We can maximize the use of them make those making up this the jury did not use 2 methods are going to check that or you're going to let it sit and Brian for a few days.

Let it soak up the salt sugar spices may be and it's going to come out the same, looking the same in the EU to sliced very thin.

And that's where you get your bacon from.

So moving on to the ham [MUSIC] still, that's the him.

And then we have the actual him up here, then you can see with us or one was removed.

The ham could be a down in several different ways of a lot of times what we have now is a call city him fresh.

And so right now this will be a fresh am.

The reviews were going to make this a boneless out.

We're going to hear it and make it to a city him.

Mark stone move the same.

Now, this is a harder case to take off if you're not familiar with that joint is this is what your final thanks to look like a couple things that you to do.

This am still make a city.

Have you can make am states which are great.

You can make him rose to 3 per pound rose for your family.

So he's removed that age, don't.

Now what is going to use his car run along that leg bone and remove it that look good for your dog.

You'll see is just going down the scene that's popping up.

And then what we do, you leave the hammock this he would let so like this that way.

It's in the hands.

You don't ever want to soak in without removed the ball opening up first we would wrap it up.

But the smoke House cook it for 16 to 17 hours and smoke it and then we'd be able to either cut in half against Rams or slice it for deli.

Thank you so much.

I'm sure a lot of folks out there have been wanting to know each part of the things that we know.

Thanks so much.

What we're going to put up next.

Goodman.

Thanks so much for you.

[MUSIC] [MUSIC] This to me is as good as any rational solutions and not saying that just to the west of the storm delicious.

Thank you so much.

Much.

I need to eat it.

You know what, if you want to see more recipes like this more how to like kind of a big overtones or the word comes from I go to Tim farmers country kitchen that commute.

And I do on the time to do this is former.

They have had a big we do know how to cook one when he won the second.

Right.

So let's do that.

But first, I say this half hours over loud.

So it's a good night, Sir.

It's all about good Times.good friends.

and really Good eats.

see you next week on tim farmer country kitchen.

You know what for next week.

Let's go buy another plate.

We could have 2 plates.

Think we can afford it?

No.I like sharing [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] [MUSIC] to order a cookbook email tim farmers c k at G mail dot com