Pork

nobody knows for sure because it depends on how many pieces one person eats.But for an average person it would feed about 40 people. You usually count on 6oz per person cooked barbecue. And you can count on about 40-50% shrinkage during cooking if it is a Boston butt or brisket. Bill Barbecue Recipes - http://www.bbq-book.com

An aversion means a dislike for something. In this case, pork.

yes you would get sick if you ate raw bacon.

Not that I am aware of.

it should be for health reasons, I can't imagine myself to consume or to allow it into my body especially an animal that eats its own waste , have you heard about a germ called 'trichina' check the medical dictionary then give your input .the same germ is found in rats!

Yes pepsi and coca Cola contain pepsin enzyme which may have come from from pig gut. There are 'kosher' or pork free versions of Coke available from certain bottlers.

Pork is cured (preserved) with brine or salt then cooked to make ham.

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12 but sometimes 24

Yes, cats can indeed eat pork in small amounts as an occasional treat. However, it may be best not to encourage a cat to eat raw pork as there have been some relations to tapeworm that may be carried by pigs, although this has yet not been proven. As always, never let a cat eat any sort of cooked bone.

Ham usually consists of ham. Ham comes from the pig. It can be a whole section of the pig, such as a leg. Or it can be processed from bits and pieces of ham and pressed in a mold to make a canned ham or boiled ham that is for sale in grocery stores. Have you ever seen a pig that had a canned ham shaped leg or back end? Now you know why.

There are many ways, my mum used to 'spike it all over with cloves'(sorry for fogetting that)then boil it first for about an hour and add half a pint of cider to the water 10 mins before it was done. she'd then mix honey and mustard together roll the ham in it wrap it in foil and bake it in the oven. sliced thinly it was very nice. x

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You sure can. Like all other things that you put in the freezer, make sure that you rap it tightly to avoid freezer burn.

Yes they did. They started in 1880 in America, no where in particular.

It is to do with the amount of myoglobin, an oxygen-carrying protein found in the muscle tissue of animals. There is more myoglobin in beef, than pork, and it is this that turns brown when it is cooked.

Yes any type of meat can be frozen, but that isn't healthy just put it in the refrigerator to keep it cool and from rotting.

If you can't use the meat straight away, it's better and safer to freeze it than to keep it for more than a day or so in the fridge.

Meat, frozen raw or cooked, is perfectly healthy provided it's handled correctly. Hot food should be allowed to cool and then packed into a freezer bag or other container and sealed properly.

Raw meat should go straight into the freezer right after you buy it, again in a properly-sealed container.

Ideally the pack should be labelled with the date you need to use it by.

It depends on how much the 6 people eat.

Sometimes, but by refreezing you will negatively affect the cell structure of the meat because when the ice crystals in the meat expands it will rupture more cells. This will destroy the texture of the chicken. The second reason is because there are now larger water pockets in the meat from the first freeze these will greatly expand and rip through the cell membranes. And the third reason is increased chance in spoilage. Many people thaw meat on the counter and not in the refrigerator. As a result microorganisms have had a chance to start doing what they do best, and that's spoil the meat. When you refreeze and thaw again these microorganisms are just going to multiply again.

spare ribs are on top of the rib cage chest baby back r on the back and short ribs are cut against the grain. Duly noted. Additionally helpful information would be that back ribs, be them beef or pork baby back ribs, are called so because the literally come from the back of either the cow or pig. These can often have a plumper meat to bone ratio. As is my understanding, beef finger and pork spare ribs are physically more frontal. St. Louis are just trimmed pork spare ribs Beef short ribs are cut against the direction of the ribs so one length of them features evenly spaced cross sections of ribs that run it's width

Yes, but this is a terrible plan.

Ribs have a large amount of connective tissue. This lends them to being cooked a low temperature over a long period of time. This will allow the connective tissue to breakdown and the ribs to become tender. Baking or smoking ribs is best.

* NEVER leave raw meat out on the counter even if there is a cover over it. Always keep it in the refrigerator until you are ready to cook it. * Any left over COOKED MEAT can be frozen again. * ALWAYS SMELL YOUR MEAT! Sound crazy? I do it all the time and so far have had to take two steaks, 3 pork roasts and one beef roast back to the store because it had a sour (rancid) smell to it. When in doubt throw it out or take it back to the store you bought it from. They have to give you your money back.

1 minute per side

This can depend on the age blend of people coming for the dinner. Half young children under 12, the other half adults. 4-6 oz. of edible meat should be enough. Generally, holiday dinners offer a big spread so you may not need as much of the entree. If the ham is a half and has the bone, deduct about one pound from the weight. Deduct another pound if the end is an uncut shank that you may not want to serve at the dinner. If the group is all adult go for the larger portion amount. So often people feel they need to serve at least 8oz./person and then they have a lot of left over. Hopefully you know your group.