Pork

Boil them first so they don't dry out. Then place them on a thick piece of foil over the grill grates so the juices don't run off or burn too quickly. If the sausage has a thick casing, poke a couple of tiny vents before you grill so they don't explode with the changing temps.

OK, I'm assuming for the pulled pork, you used a pork shoulder. No for the porchetta, you say you're using a loin. Totally different cuts that you serve at different temps. Pork shoulder at 190-200 degrees and the loin in the 150-160 range. I'd would guess on low it's going to take in the 4-6 hour range. Loins tend to very lead--except on the outside. I'd check the temp after 4.

There are 3 grades for veal as well as beef.

Veal grades are

Prime

Choice

Good

Were beef is

Prime

Choice

Select

No.

Bacon is made up principally of:

water

fat

cholsterol

sodium

protein.

For many years, market pork was fed "slop" besides a conventional pork production diet (corn and rye), and there was a very real chance that the meat contained a parasite that could cause a disease known as trichinosis. Only thorough cooking could destroy it. Today, there is almost nil chance of contracting trichinosis from pork, but partially from habit, and partially because most people do not like the taste of undercooked pork, it is still widely cooked to the "fully white" stage.

There is also the same risk of contracting salmonella from pork that there is from any other processed food product that has been improperly handled, but no more or less. The most common cause of salmonella poisoning is probably poorly handled eggs.

Er sausages.

Er sausages.

snatch of sausages

The rough portion estimate for serving meat at a party is one half pound per person. This is on the high side of the average portion. If you want to be more on the safe side, if you are worrying about falling short, add another ten percent.

So, for fifty people, at one half pound each, you would need 25 pounds of sausage. Ten percent more would be 27.5 pounds.

Depending on what else you will be serving, you might be able to reduce this to 15 to 20 pounds. If the sausage is an appetizer, reduce servings to 3-4 ounces per guest. (50 x 4 = 200 ounces or 12.5 pounds).

200 calories per serving

no, pork isn't normally eaten in Lebanon

anyone can eat pork, not just the lebanese -_-

guessing you are doing the weightwatchers pro points plan, bacon( with all fat removed) normally when cooked in a frying pan with spray light or fry light oil is 2-3 points, yet weight watchers make a 1 point version.

How much is baby back ribs on weight watcher points plus progaram

• There is no relation between one's color and eating pork. It is a matter of religious requirements.
• If black people are Muslims or Jews than they don't eat pork per their religion's requirements. If they are neither Muslims nor Jewish, then it is up to them whether to eat pork or not to eat it. There's no relation between people's colors and not eating pork.
• However, Islam; per Qur'an rules; allows Muslims to eat pork if they have no other choice to survive.

It's called lard, and MOST restaurants don't use it anymore.

That pork is spoiled. Throw it away. Don't risk the food poisoning.

yes

The same thing other sausages are made of, they are just larger. Usually pork and added fat or beef and pork fat are used along with spices.

Yes, vegetables are good for the piggies. Some do not like them all.

Guinea pigs may not like these fruits. Tomatoes have acid in them that may not be tasty to a piggy. Leafy green vegetables are better for them to eat. But you can still feed them tomatoes if your comfortable with it.

You can eat pretty much anything you like. The question really is whether it is advisable to do so.

on the bbq

a mouth

It's a ham, that has a bone in it, it's actually called a bone-in ham