Originally Posted by wabigoon
Just use a sharper knife.

Then I need sharper teeth. I am going to grind some and make pork sausage for pizza. I will also add some to some burger and suffer a few ideas from all of you. I think I will just stick to the Smithfield loins. Never had a tough one of those.

A PHD Won't help you if you don't know what the hell you are talking about.