Meat

About £4.56

655 kj

It depends on what kind of casing is being used. Find out if it is synthetic or natural. The old fashioned method of making sausages involves using clean and sterile intestines. But, some manufacturers use synthetic casings that must be removed. If you got the ends and pieces from a local supplier, the supplier should be able to tell you what kind of casings are used. If you can find the information about the manufacturer on your package, you should be able to find a way to contact the manufacturer, such as an address, a phone number or even a web address so you can ask the manufacturer. If you are still unable to find the information you are looking for, remove the casing just to be on the safe side.

Veal.

Leave them in the refrigerator about a day before you cook them, then that day a few hours before they're actually cooked, leave them somewhere in the kitchen away from the sun.

if you cut the meat into thin slices before you smoke it, it should get done faster. Thus reducing the taste of the smoke.

If you want jerky then that is fine, but if you want to smoke a large cut of meat like a ham, brisket, turkey etc... then you should make sure that your wood is a mild, well seasoned (not green) hardwood. Most nut bearing trees yield a mild smoke, the wood should be at least a year old and must be split wood with NO bark. The greener the wood the heavier the smoke. Build your fire and let it burn down to a bed of coals before you put the meat on. Then add smaller pieces of wood to keep the heat constant. It should be about 180 d F. (as low as 165 but not over 200) Generally speaking an hour per pound is an adequate cooking time. regards, the BBQman

No, they are the fruit of the persimmon tree.

A submarine sandwich, also known as a sub, grinder, hero, hoagie, Italian sandwich, po' boy, wedge, zep, or torpedo,are all regional names for a popular Italian American sandwich that consists of an oblong roll, often of Italian or French bread, split lengthwise either into two pieces or opened in a "V" on one side, and filled with various meats, cheeses, vegetables, spices, and sauces.

The sandwich has no apparent generic name, and major US cities have their own names for it. The usage of the several terms varies regionally but not in any pattern, as they have been used variously by the people and enterprises who make and sell them. The terms submarine and sub are widespread and not assignable to any certain region, though many of the localized terms are clustered in the northeast United States, where the most Italian Americans live.

The term "Grinder" (an Italian-American slang for a dock worker) is a popular name for the sandwich is the Midwest, New England, and parts of of Southern California.

Pig in a blanket is made out of a pancake and a hotdog or sausage. The pancake is rapped around the hotdog.

No

The "red string" is the casing the meat is held together in before it's cut.

12.5%

meat has protein in it

Nothing

There is nothing "wrong" with meat. Many people just choose not to eat meat for humane reasons (in reference to cruelty to the animals), personal or religious beliefs, or because they do not like the taste.

No you can not. That means that the meat is very old and disgusting and you can get very sick from it.

No, they eat leaves.

yes

You are "Dead Meat"

Yes

Yes, there is an Italian meat called sadiccia. The protein in question may be found also spelled saddiccia(pronounced "sad-DEET-tcha") and -- in more standard, less regional format -- salsiccia (pronounced "sal-SEET-tcha"), all of which translate into English as "sausage."

Well average out how many meat balls per person multiply that by 320 and then see how many meat balls are made per lb and measure it out and cook! Leftovers can be frozen for UP TO 1 month.

Meatball Machine was created in 2005.