Pork

Way to generalize. Is the next question going to be do all Americans own a bible and do all Russian Athletes take steroids?

Depends on the external temprature, it should be treated the same as an uncooked bacon, the fact that it is vacuum sealed does not mean it will last longer

Through my research I have found some prices of how much hormel bacon costs. some websites say it costs $2.39 I don't know if this is right, I got it of this website. http://www.thefind.com/food/browse-hormel-bacon

If you mean hamburgers or fries, no. However, McDonalds in the US does sell items that contain pork. That sausage biscuit or bacon egg and cheese biscuit on the breakfast menu is pork- that is where bacon and sausage come from.

.8lbs

hot dogs are made of the brain and stomach of the pig, also intestines and eyballs and everything extra. Ewwwwwwww.

Naw, they save the intestines to make sausage casings and chitterlings (yum). Everything gets used but the squeal.

that is SOOOOOOOOOOOOOOO gross

The information I have found stipulates 30 day shelf life.

Bacon's main nutrients are fat and protein, and the enzymes to break down fat are lipase.

you put it in the freezer, if its not higher than room-temperature, but if it is warmer than room-temperature, cool it down, then put it in the freezer. the reason u don't put it in the freezer if its warm is because its bad, or "unhealthy" for the freezer to put items warmer than room-temperature in it.

Wrap it tightly to keep as much air as possible out of the package. This will help to keep the ham from getting freezer burn.

No, If you purchase ham directly from the bucher it would of course not be precooked. If you purchase it from a store then it would be pre-cooked. Seems the reasonable explaination for this is the risk of pork related deseases that people could hold the market responsible for if they contracted them from a raw ham purchased at their store.

Season the pork butt to your taste (just salt and pepper works well, maybe some garlic powder). Wrap is well in foil and put it in a low oven (250F). Let it cook 6 to 8 hours. Remove the foil and turn up the oven to 400F and brown the roast.

If you want to use a slow cooker, put the seasoned roast in the slow cooker with 2 cups of chicken or beef broth. Cook on low or medium for 6 to 8 hours.

Approximately 4 hours on high

i like to cook mine on a sheet of tenfoil with vegetable oil for bout 15- 20 then move them over on the rack for bout 20-25 mintues

Yes you can.

Collegen

Meats are kept better in the freezer. Meats can be kept in the refrigerator for 3 to 4 days if raw and 1 to 2 days longer if cooked. Always place cooked meats in an airtight container.

i don't know of a red sausauge but i know of a sausage that is red and it is called savaloy...xxx...xxoxoxoxoxo<3<3<3

Uncooked breakfast sausage typically costs $2.50 to 4.00 per pound, depending on fat content, meat used, seasonings, packaging and your geographic area.

Precooked, ready to serve breakfast sausage costs $3.50 to $5.00 per pound.

Gelatin, jelly, jello etc. is made from animal parts including pig. so it is not suitable for vegetarians or those choosing to abstain from pork.

Most varieties of sausage have pork as an ingredient.

I would think 7 days would be too long. I usually throw it out after 3-4.

Pork in itself is as harmless to dogs as chicken, beef or any other meat. However, there is a slight risk of your dog being infected with trichinosis by eating pork. Trichinosis, also known as trichinellosis, is a worldwide, food borne disease caused by an intestinal roundworm, uncommon in the United States. Both humans and pets who eat raw or undercooked meat of infected animals can develop the disease. Undercooked or raw meat of infected animals contains the roundworm. The disease can lead to muscle soreness and pain together with swelling of the upper eyelids in mild cases but can lead to more severe symptoms. If you would like to feed pork but want to take all necessary precautions, it is recommended that the pork be frozen for 3 weeks to kill the parasite. The most important precaution is to make sure that all fresh pork and pork products are properly cooked. Other raw and undercooked meat should also be avoided, especially meat from wild animals.

The answer depends on what method you're using.

For roasting, six to eight hours, at 200 degrees Fahrenheit. Since pork shoulder is a tough meat, with a lot of connective tissue, slow-cooking provides the most tender, tastiest meat. Once the meat is soft enough that you can pull a bite off of it using only a fork, it's done.

For braising (searing it in a skillet, then simmering it in a flavorful liquid), it'll take about two and a half to three hours. It'll cook faster and more evenly if you cut it into two pieces first.

If you're boiling (please don't) or stewing, you'll need to cut it into small pieces first, about an inch each. Otherwise, the outside will be done long before the inside is finished. With one inch pieces, it'll take about thirty to forty-five minutes.