Pork

It is not very effective, and you might remove some of the fat layer that keeps them moist.

Not necessarily Jews and Mohammedans don't eat it at all. Neither do vegetarians, as for other meat eaters it all depends on what they can afford or feel like eating on any given day. In Islam it is considered haram (not allowed) to eat pork.

Fresh pineapple contains an enzyme, Bromelain, that breaks down collagen, the stuff that holds meat together. In small amounts and in short exposure times this can make a tough piece of meat tender, but in larger amounts and in longer exposure times, this enzyme will turn meat into mush.

I started researching this after a couple of disappointing ham experiences. The good news is that the enzyme is destroyed from by heat in the canning process, so canned pineapple can still be used. Apparently the baking process does not heat the pineapple fast enough to prevent fresh pineapple from damaging a ham.

Yes, the ribs at Chili's restaurants are fresh. They receive new shipments often, so everything is always fresh.

i do not know i am trying to find out if you can use butt ham for a boiled dinner

yes

Yes, it would not be pork ribs if the bone was not included.

Just until it catches on fire and starts to smoke!

Besides lowering the amount of fat you eat, trimming the excess fat in many cuts of meat will make them easier to cook. In some cases, you might want to trim the fat after the meat has been cooked. Some fat is okay on pork because it is so lean, more than a 1/8" and it should be trimmed

Yes, bacon is mostly fat, so when you cook it, it will still be greasy, so you have to drain them off on a paper towel.

Well it depends how much , On average if you had 1 serving it would be 960 calories.

Sure. Put the meat in a baking pan, with some beef bouillion water (1 cube to 2 cups) in the bottom. Cover with foil. Bake in a 350 degree oven for about 45 minutes. Check after that to see if it is done. You could also do this with individual portions, using about the same timing, maybe checking at 30 minutes.

Sausages are something we grab on the fly, a quick or light meal. Something we “snag” (quick grab)

Pork wings come from the ham hock. The bone in the 'wing' is the fibula.

Germany is known for their sausages.

They introduced/created/popularized the American hotdog.

Well, first, its smoked sausage, and second, (you may find this disturbing) it is a mixture of pork, chicken, turkey, and beef in an emptied pig intestine (ew).

It is sausage that has been cured by smoking it over smoldering wood in a home smoker or a smokehouse. It not only cures the sausage and adds flavor that some people like, it also repels flies , as they don't like the smell or taste of smoke.

The Nation of Islam forbids pig consumption as well as the use of pigs in any way (such as heart valves and other medical uses of pigs). This is different from the mainstream Islamic position that while pig meat is unacceptable for consumption (as instructed in the Muslims holy book Quran), pig body parts can be used in medical treatment.

It is worth noting that Nation of Islam (NOI) is not related to mainstream Islam. Followers of NOI are not considered as belonging to the community of true Muslims and are expelled from Islam true beliefs. Accordingly, it doesn't matter whether they allow eating pig meat or not because they don't follow real God commands per the Quran holy book and prophet Muhammad (peace be upon him) teachings. Refer to question below.

* cork * fork * torque * stork * york New York wood stork

Chalk, fork, stork, walk, talk, York.

"Certified Pork" is pork that has been certified free of trichinosis-causing parasites. This is usually achieved by freezing the meat for a certain number of days. More information at the following link: http://home.pacbell.net/lpoli/htm%20texts/USDA_Sec318_10.htm

how long do you have to cook a Carolina pride picnic ham

yes, the acid in the soda will tenderize the meat.

No, if it is covered the "cuerito" or skin will become "chewy'.

Chorizo, a sausage traditional to Spain and Portugal and pronounced as it is spelled, 'cho-ri-so', is a dark pork sausage with a spicy, smoky flavour. Part of the flavouring used is smoked paprika.

This sausage is found worldwide wherever the Spanish influence on food and cooking is marked.

Five to seven minutes each side until the pork is cooked (under meduim to hot grill) and juices run clear.