Pork

No it does not have any pork in it.

I don't think so

Marsh Supermarkets carry Emge bacon. It is advertised nearly every week in their ads.

Starobin believed it was unlawful, unconstitutional, and ungodly to eat a slaughtered animal for other reasons besides sacrifice and holiday celebrations.

it's like um.........$2.99 man

enyway u want

Ribs are very tough and require long and slow cooking. Most are cooked in ovens at temps that are too high in order to cook faster. If you boil first (not recommended) the cooking process is cut in half and the ribs will be tender rather than chewy.

First off I am a certified chef and boiling ribs is not necessarily not recommended it will make you ribs more tender. A great way to cook ribs is once you buy them if you plan on cooking them that night is to put dry season or rub on the ribs and cook them for 4 hours in the oven at 350 and then put them on the grill for 30 min- 1 hour this is when you put the BBQ sauce on them. Another way to make ribs is if you have a smoker and cook them for at least 5 hours and sprinkle with dry seasoning and let them cook with no sauce for 3 hours the last 2 place the sauce on them. The recipe for dry season is as follows 2 tbsp paprika, 1 tbsp fresh ground black pepper, 1 tbsp dark brown sugar, 1 1/2 tsp salt, 1 1/2 tsp celery salt, 1 tsp garlic powder, 1 tsp dry mustard, 1 tsp cumin, 1/2 tsp cayenne pepper. For the sauce 2 cups distilled vinegar, 1/2 cup water, 1/2 cup Dijon mustard, 1 tbsp salt, 2 cups hickory chips or chunks soaked in cold water

Yes

Pork is not made from a single chemical compound, but rather many compounds. Meat comprises mostly of protein.

Hi

you must like sausages if you want to know how to tone them down!

It's quite hard to tone down a hot sausage but you could go for a vegetarian sausage which taste quite nice or you could add some salad and tomatoes, so you capture one of your 5 a day in there. you could also get a low calorie roll and avoid sauces, as sauces contain a huge ammounto of sugar and salt!

The skin on the sausage is pretty much sealing the moisture of the sausage inside.

When you heat it in a fryingpan, then sooner or later the moisture inside the sausage will go beyond boiling point and give off steam.

With no means of escape, the pressure inside sausage will build up until it burst.

I probably wouldn't eat it. Green doesn't sound too good for pork even if it did go after cooking. There would be the obvious danger of food poisoning so wouldn't advise it to be eaten, under any circimstances.

well from my knowledge of cooking i would say yes.

Hot dogs, or sausages, are typically the result of economy butchery. Traditionally it was used as a food preservation technique. Sausage-makers used to put in meat and animal products that are equally high in taste and nutrition, but aren't that appetizing, such as; scraps, organ meat, blood, and fat, in a way that would allow preservation. This is typically meant as salted, and stuffed into the cleaned intestine of the animal, which gives them it's characteristic cylindrical shape.

Most sausages now, however, are made from ground meat, pork fat, salt, and various spices, and the casing is usually synthetic.

Due to the fat content of pork, eating any type of pork is considered bad for diabetics. Furthermore, the added fat and salt additives to sausage makes finding a recipe nearly impossible. The best bet would be to consult your physician to see if they have any resources on similar foods (turkey sausage) that can replace pork sausage.

Guinea pigs have no mouth pouch. Try to open the animals mouth to check if food is stuck in a tooth. If you are unable to check take the animal to a vet as this can get much worse. im sure they have a stomach pouch or just putting on weight iin a lump sorry but i thought they had food pouches

this is the only way I make ribs. only i bake them for approx 6 hours, that's plenty long enough. theyre falling off the bone good! finish them on the grill with your favorite barbque sauce or under a broiler if it's cold outside...these come out perfect everytime!

yes you can use it!! but you may die afterwards...

2-3 hrs in the oven

I wonder what the question is about.

Any how, eating Pork is strictly and explicitly forbidden for Muslims to eat. Also forbidden in Judaism and Christianity religions although most Christians eat it.

Refer to the related question for more information.

help politicians win support from their constituents

There are many gift of the month clubs where one can subscribe to send someone or themselves a special treat each month. The Beer of the Month Club, Chocolates of the Month Club, and Wine of the Month Club are just some available in Canada.

Get a piece of side pork with rind...I live in Vancouver and Chinatown has the freshest and largest pieces. Then add enough water to cover to depth of one inch over. Drain into large pot and add enough sea salt or "solar"salt until no more will disolve. Cool and put in pork weight it down with plate and tin can and leave in back of frige a minimum of a week. then cook as needed in recipe...whee with bean of any kind. Fry up and make a milk gravy over buns.. Fry and use fat to fry eggs..ooo cholesteral city but yummy. You can also if you want..soak it for an hour to de-salt...booo

No because it is from Italy. unbelievable huh!

If you are to ever take a trip inside a sausage factory, you will first see a giant tub of the processed and mixed meat which funnels into a small orifice that allows the meat to come out with its long cylindrical shape. The shaped meat is then hung in furnaces that wash and cook it. It is next carted into a giant room where it is cooled. After that, each sausage is shot through a machine that wraps the meat in a skin and has a ball of fat and excess meat on either side of the wiener that is promptly pulled off. Then it is packaged and shipped off to supermarkets to be sold to and eaten by you, the consumer.