Meat

Yes

ham

hot dogs

hamburgers

yes

that depends on the sise of the meatball. If it is a big meatball about 2. if it is a small meatball anywhere from 2-4

Yes, the bacteria in your stomach that is responsible for digesting meat will die. And thus, you will not be able to digest meat.

You can regain that bacteria by eating small quantities of meat over a period of time though.

Yes, you can... BUT keep in mind that there are many types of bacteria growing on it. Just because the inside of the meat stays cool doesn't mean that the outter meat is the same temp. And as we all know bacteria needs a dark warm damp area to breed, so that room temp meat has all of those characteristics.

chicken and beef

Probably yes

Bison

Meet and Meet

vegetable dye

protein

One.

It depends on how much flavour you want to the meat and how much meat you want. Capretto or milk fed is when goats are slaughtered at 3 to 4 months of age (at about 25 to 30 kg live weight), chevon is no longer milk fed. I send my wethers to the abattoir when they are about 25 to 30 kg but for personal consumption as I like a larger roast I wait until they are about 6 months old.

You use regular round steak sliced very thinly and pounded thinner with a ridged mallet to break up some of the stringiness of the meat. A couple of thin slices of garlic, a couple bay leaves, a little salt and pepper, roll it up and stick a toothpick through it to hold it together and quick fry it in olive oil. After it's been browned on all sides place it in your tomato sauce and let it simmer for a few hours to tenderize the meat.

Optional: along with the round steak you can place a layer of prosciutto, prosciuttini or pepper ham on it before rolling it up.

Enjoy this wonderful dish!

In 2009, the US national average price of a gallon of regular gasoline was $2.35

A meatoroid is a meatball from space.

It is not recommended.

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.