Pork

It depends on the thickness of the bacon. A standard slice of bacon usually weighs about one ounce .If it is thick sliced, it will weigh more.

There are many products that contain pork, from candy to chips. Marshmallows, fruit snacks, Skittles, and Doritos, for example.

Starburst (along with a lot of other candy) contains gelatin, which is made from animal by-products, including those of pigs.

No longer than an hour or so if left out in room temp. Bacteria can start to grow on foods in an hour. Our stomach acids can kill some of these bacteria but not all. Foods should be kept out of the danger zone which is above 45 degrees and below 145 degrees. In this zone foods are perfect for bacteria.

Leviticus 11: Yahweh said to Moses and Aaron, tell the Israelites.... and in v 7-8: "7 You will regard the pig as unclean, though it has a cloven hoof, divided into two parts, it is not a ruminant. 8 You will not eat the meat of these or touch their dead bodies; you will regard them as unclean." Basically because pigs don't chew the cud. More realistically, pig meat didn't keep well in the mediterranian/middle eastern climate and carried some interesting bacteria/micro-organisms that could make people seriously ill or kill them. What better way to protect people than convince them God banned the practice.

After braising, a pork roast is reduced to shreds of meat by pulling it apart with two forks.

I am a chef and you need to cook it until the internal temp is 145 degrees or at oven temp 350 for 30-45 min. It also depands on how you are cooking it. Grill? Oven? Stove Top? Slow cooking?

Andouille sausage is a smoked cajun pork sausage, usually containing larger chunks of meat.

Cooked pork should not be at room temperature for more than 2 hours. Less time is better. Once the meat has cooled to 135°F, it should be cooled further to 70°F within two hours. Another 4 hours is permitted to have it cool to 40°F.

Yes but that would make the microwave unfit to cook kosher food in, so one should not. Then again, if this is a kosher house, pork would not be there.

All you do is take the sausage out of the packaging then put a drizzle of oil on the pan and put it on meduim heat, don't put the sausage on the pan yet. Then, when the pan starts sizzling put 2 to 4 sausages ( depending on how big the pan is). Wait 2 or 3 minutes turn to see the sausage, if its brown then turn it to the other side. Wait another 2 to 3 minutes and if its brown. Taste it. ENJOY!

It depends on the type of sausage, but if it's a sausage in a casing, you can also put a little water in the pan and steam the sausage. That lets you cook it without adding extra fat.

You can also grill sausages on your outdoor grill.

The company website shows that gelatin in an ingredient. Gelatin is a mixture of peptides and proteins extracted from the boiled bones, connective tissues, organs and some intestines of animals such as domesticated cattle, and horses. So pork is not included.

Many, unfortunately, have pork products in them as a lot contain gelatine which is often made from the bones of pigs - however, if you want to find candies which contain no pork, kosher and hallal shops and delicatessens usually stock a range of candies which are either gelatine-free or are made with beef gelatine. Hard candies do not usually contain gelatine.

If you live somewhere where there are no such shops, look out for any candies that describe themselves as suitable for vegetarians and vegans as these will have either no animal products that require and animal to be killed or, in the case of vegan candies, no animal products at all.

If you want really succulent, fall-off-the-bone spareribs, you should braise rather than parboil before broiling or barbecuing. Parboiling usually refers to boiling briefly to partially precook the meat whereas braising means to cook the ribs very slowly in the oven in a covered container at low temperature (225oF) in just a bit of water for several hours. This will cook the ribs completely after which they are placed on the barbecue or grill, basted with barbecue sauce and browned or charred as you desire.

With a bit of experimentation, you will produce award winning ribs. Also keep in mind that back ribs are much meatier than side ribs.

Pork is the fresh meat you get from a pig, ham is pork which has been preserved with salt or a salt solution (brine) and then cooked, usually boiled or roasted.

If they are not homemade pork hot dogs and are store bought, then they have already been smoked to temperature so all you have to do is grill them till they are firm in the middle and you get the great grill markings on them. With homemade hot dogs you have to cook them until they reach an internal temperature of 165 to 170 degrees.

Food is an important part of religious observance for many different faiths, including Christianity, Judaism, Islam, Hinduism and Buddhism. Most religions include food observances as a vital part of their faith.

Most Hindus choose not to eat beef or products made from beef. This is not a part of the Hindu faith that says Hindus cant eat beef, however, the cow is viewed as a mother image or a pet animal. For many Hindus eating beef is like eating your family dog or cat. Also the eating of meat implies a harmful action (ahimsa) and is not favourable for many Hindus to do so.

60 minutes you bake ham 20 minutes per pound

Hot dogs are made of finely ground meat, seasoned and cured. The cheaper versions tend to have binders and extenders in them, as these materials are less expensive than meat; however, these items have to be declared in the ingredients statement.

Things that are NOT in hot dogs, regardless of the urban myths that abound: cow lips, pig lips, pig ears, skin, ground bone, dirty meat (such as feces on a piece of meat), insects, rodents, etc. USDA FSIS inspectors are on site at these facilities daily and ensure that the product contains only safe and wholesome ingredients - if a problem is found, the inspector has both the authority and the duty to retain all affected product until it is either made safe (if there is a small piece of metal and through 100% metal detector inspection the rest is free of metal pieces) or it is removed from the human food chain (such as when the formulation is wrong or something nasty gets into a batch).

proccesed meats can be bad because they are frozen. this takes the nutrients,taste,and protein away. get fresh stuff instead

I just served a Carando spiral cut hickory smoked ham that I purchased at Costco. I think it is one of the better hams I have served. I followed the package directions and used the enclosed glaze.

I would definitely buy another.

Yes. Try microwaving, heating in a skillet on a stove, or in an oven.

'Adult individuals' or 'child individuals' can make all the difference. Speaking for myself, I can put away a half-pound of BBQ sausage, but a quarter-pound per person is a good average.

According to the USDA, once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. No, you should not refreeze meat once it has been thawed.

It's red with white spots when raw and brown when cooked.

For all general purposes, Yes, they are fully cooked. It is almost like ham once the smoking process is complete. The best way to serve them is either lightly browned in a frying pan or under a broiler for a few minutes. Do not over cook. You can sever them with any cabbagey type vegetable (i.e sauteed red cabbage, Sauer Kraut). Any sweet glaze will give them a delicious variation of taste by using either Pineapple, Sliced apples, Cherries, etc with some brown sugar and butter.

One caveat though, I bought some today out of the meat counter at the local shop. They were right next to the raw pork chops and ground sausage, which is a common place to find them. I'm certainly not going to eat them right out of the package. Heat them in a skillet or under the broiler until the outer surface is hot.