Hog-skin collards from Myron Mixon's BBQ Rules: The Old-School Guide to Smoking Meat (page 128) by Myron Mixon

  • green cabbage
  • collard greens
  • Show all ingredients...
  • Serves : 10-12

  • EYB Comments

    Can substitute pig tails, pig jowls, or thick-cut bacon for salt-cured pork.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoked cornbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pig tails, pig jowls, or thick-cut bacon for salt-cured pork.

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