Pork

Yes. Try microwaving, heating in a skillet on a stove, or in an oven.

'Adult individuals' or 'child individuals' can make all the difference. Speaking for myself, I can put away a half-pound of BBQ sausage, but a quarter-pound per person is a good average.

According to the USDA, once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. No, you should not refreeze meat once it has been thawed.

It's red with white spots when raw and brown when cooked.

For all general purposes, Yes, they are fully cooked. It is almost like ham once the smoking process is complete. The best way to serve them is either lightly browned in a frying pan or under a broiler for a few minutes. Do not over cook. You can sever them with any cabbagey type vegetable (i.e sauteed red cabbage, Sauer Kraut). Any sweet glaze will give them a delicious variation of taste by using either Pineapple, Sliced apples, Cherries, etc with some brown sugar and butter.

One caveat though, I bought some today out of the meat counter at the local shop. They were right next to the raw pork chops and ground sausage, which is a common place to find them. I'm certainly not going to eat them right out of the package. Heat them in a skillet or under the broiler until the outer surface is hot.

Bacon Rasher is a thin slice of fried or boiled bacon.

Yes, in fact it used to be very popular in the south to make sandwiches from it.

Pork tenderloin and chicken breasts are my most dependable items for grilling. In both cases, I tell my wife it will take 23 minutes though I don't time them and that's never the time. I check doneness using my barbeque fork.

Here's the process. heat the grills until the barbeque thermometer reads 375 - 400. Place the oiled and seasoned pork or chicken onto the grill for about 1 - 2 minutes, lid closed. Turn the meat and grill for 1 - 2 minutes on the other side (shorter for smaller pieces). Next, turn off all but the front or far-side burner and place the meat on the high rack at the back or side away from the "on" burner. Touch the meat lightly (don't pierce) with the fork; it will feel squishy. Turn the burner to low so the closed barbeque reaches 330 - 370 and allow the meat to cook slowly for 12 - 15 minutes. Pour yourself a bit more wine. after the 12 - 15 minutes, do the fork-check again. You will find the meat firmer. Continue the cooking, checking every 4-5 minutes, until there is no more "squishiness". Remove from heat; cover with foil for 3-5 minutes; cut 1/2 inch slices on an angle and serve. Family and guests will exclaim about the moistness and tenderness. Enjoy the meat and the praise!

It's the belly,it's usually salted or smoked

Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American style" outside of the US). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon.

I'm not entirely sure what you mean by your question, so I will answer it in the way I assume you're asking it. Pork brains are simply pig's brains that have been cleaned and prepared by cooking. Most often they are boiled, and served with gravy. You can also purchase them in a can, with the gravy already mixed in. They are also popular cooked, and then mixed into scrambled eggs, with or without gravy. While the brains are low in fat (approx. 2.5g per serving) they are extremely high in cholesterol (approx. 3190mg per serving). But, they do contain Vitamin C and Iron. They can be dangerous to eat, if not prepared correctly. You definitely want to be sure they are thoroughly cooked, as if they are undercooked, you could potentially get worms.

Most purveyors provide 14 - 16 ribs in a full rack. This is standard in the restaurant industry jcp

300 degrees 45 minutes

Yes.

You can store dried beans for up to a year in a sealed container. However, in hot, humid conditions, they can develop weevils. To avoid this, store them in the refrigerator or freezer.

Veal is high in B12, B6, Niacin, Riboflavin, zinc, and many other nutrients. As for macros, they are high in protein, low in carbs, and either higher in fat (regular raise) or lower in fat (pastured).

Yes I love sausage rolls because they are really tasty

It really depends on the brand of sausage, if you are getting a lowfat sausage the likelyhood of the sausage having a smaller amount of calories is very big. However the Italian sausage tends to be one of the most caloric sausages.

Use a bacon cooker for the microwave and place a paper towel down on it to get the fat, place the bacon on top, add another paper towel over the bacon, and cook a minute for each slice of bacon. Comes out crisp and not fatty.

A slice of bacon is known as a rasher.

While the frankfurter sausage is thought to have originated in Germany, the original frankfurter was made in New York at Coney Island. The creator of the Frankfurter was a German hot dog vendor.

Chorizo is like a Mexican sausage, kind of. Its used most popularly, at least around where I come from, in breakfast tacos!

If you allow 6 ounces raw weight per person (3 thick sausages) then you will need 22lbs 8 ounces allow a little extra for spoilage and tasting so about 24lbs of sausage would do for 60 people. (note these are typical portions in the UK other countries may prefer larger or smaller portions)

If you look under a microscope, you will see a tiny speck of dried blood that got through the production process; something in the blood spreads out a bit and makes the surrounding meat brown.

If it's a tenderloin roast, you can figure about an hour to an hour and fifteen minutes. If it's a thicker cut, give it another half hour. I'd crank the heat up a little bit, though. If you can, go to 375 to give it a nice roasted outer coating. Two and a half pounds isn't a lot; make sure you watch it every fifteen minutes or so while it roasts so you catch it before it gets dried out.