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Pork
Pork is the most consumed meat worldwide, and comes from domestic pigs.
1,263 Questions
Do you remove the skin before you glaze a ham?
Yes, but leave the fat (that's under the skin).
Answer
Using a sharp knife, cut cross-hatches into the skin and fat layers before baking. The glaze goes on during the last half hour. Most of the fat will have melted away by then.
Beef is definitely more healthy. Sorry to those pork lovers but even in high temperatures the bacteria in pig meat does not die. The bacteria comes from the food they eat. Pigs will eat almost anything including their own feces(poop). Its gross but its true. Cows eat mainly grass and other plants.
Pork
Yes pork does come from pig so does many other meats (e.g ham )
How long do you cook an 8.75 pound pre-cooked ham?
approx. 15 mins. per pound at 250 degrees f. (for a spiral cut ham anyways) just make sure you have a meat thermometer handy and make sure the internal temp of the ham meets or exceeds 140 degrees f.
How many people will 5 pounds of pork and beans serve?
Depends on what else you are serving. One site I looked at suggested abt 1/2 c per person as a side with about 4 people per lb of pork and beans. So that would be about 20 people.
If all you are serving is baked beans, I'd halve the number to about 10 - depending on their appetites.
However, if you are feeding teenage boys, I'd say this should be enough for 2.
How do you cook a picnic shoulder ham?
Smoked Shoulder is the basis of many a New England Boiled Dinner, producing moist, tender meat which is less salty than ham. It makes a great dinner and great leftovers (scalloped potatoes with ham, ham sandwiches, ham and potato hash) And the salty flavorful broth can form the basis of more delicious meals such a split pea, black bean, or navy bean soup. Start by covering the shoulder with cold water.You may soak it all night, change the water, and start the cooking, but I skip the soaking. I bring the water to a slow and steady simmer, make sure there are no papers or greasy combustibles nearby, and simmer the shoulder all night while I sleep or all day while I am at work. The slow low simmer is what you want so the water will not boil away and the shoulder stays covered. What I do next is chill it so that the broth jells and the fat forms a layer on top that can be pulled together with a fork and discarded. My Mom used that white fat in cornbread or biscuits, but we know better now(even though they were delicious). A couple hours before serving I heat the meat up just a bit, pull it out, and by that time you should be able to take large whole muscles off the bone and scrape off the fat between them. There is also a large brown skin underlaid with fat that should be pulled off and discarded. Now you have some large chunks of meat which can later be pulled out of the pot and sliced or cut into serving sized pieces. This meat is now deliciously tender, and pink to red in color. You can stop here if all you want is meat. For a complete boiled dinner, keep reading. IMPORTANT!!!Pour off half the salty broth and dilute with water. If you are thrifty you can save the pored-off broth for bean or pea soup stock but it will also need diluting. Put the large chunks of meat (unsliced) back into the pot and bring to a simmer. While it is heating, get together: Some peeled, halved carrots or half a bag of baby carrots) Some nice clean scrubbed small red or yellow or white waxy potatoes (Cut bigger ones into halves or thirds) Two or three young rutabagas, peeled and cut into chunks A couple-three onions peeled and quartered Some nice fresh cabbage cut into wedges (core removed) About every 10-15 minutes add a vegetable in this order: 1. rutabagas 2. carrots 3. onions and potatoes 4. cabbage wedges. When everything is tender, fish it out onto a platter and slice some of the pork pieces. Serve in soup plates with some of the broth, some butter for mashing into the vegied, and some crusty bread, Sweet-hot grainy mustard and also horseradish sauce are great condiments. Everything should be sweet and edible. Some of the pork will have a brown color and a texture on the outside, as it is hung in cheesecloth bags during smoking; they are fine to eat and are not skin or anything but you may cut those edges off inf you dislike the texture. For me, this is true comfort food; with six kids in the family we probably had it once a month through late Fall to Early spring, and it is still quite economical (and more delicious) compared to ham. I made it today for some West Coast friends who were extremely impressed with how good it was and how many more delicious meals will be had. Try it; it's mostlty simmering and not so much prep or pot-watching at all!
Since a Ham is already cooked, usually 15 minutes per pound at 300 degrees should be more than enough time to heat fully through the ham. Check with meat thermometer at 2 hours and adjust time/temp.
1.
Take the phone out of the water as soon as possible
Remove the battery.
Dry your phone
Let the phone sit
Test your phone
2. You click on the app that says safari or internet explorer and you type in what you want to look up or go on. And since there is Wi-Fi you can go on it any time any where and you can text to.
3. There is a camera on the back and front of the phone. Just click on the camera app and take a picture and press save.
4. The phone is made from aluminum with magnesium and plastics and metals to cover the Wi-Fi and cellular signals. Also a glass cover to cover the touch screen.
5. The first iphone was let out in June 9th 2007. And there was 6.1 million phones sold to people.
Step 3-Elaboration
What temperature is pork done at?
If you are looking for medium-rare - 115*F, medium 125*F, medium-well 135*F and well done around 150*F. These temperatures are for whole muscle cuts - tenderloin, chops, etc.. not ground pork. If you are cooking ground pork, take it to 165*F.
Will worms come out of pig's meat if it is cooked or raw?
What the concern with Pork was an illness called Trichinosis. You would never notice this by examination but would need to use a microscope. In the U.S. at least this disease has been completely eradicated and you no longer have to worry about this. For this reason, cooking to well done is not necessary and medium is fine for pork now.
If jews eat pork what happens?
Orthodox Jews see their rabbis and immerse in the mikvah, while other Jews just eat whatever they want.
Jewish answer
That would be an example of something to pray and repent for on Yom Kippur (the Day of Atonement).
Mikvah has nothing to do with it.
Parma ham is a dry cured ham grown in the parma region of Italy
What do Americans call sausages?
Americans call sausages sausages.
Regional specialties and foods specific to particular ethnic groups will have their own names, such as Cajun sausage, saucisson (French), chorizo (Spanish), countless German and Baltic style-sausages, English-style sausages, and so on and on and on.
But they're all called a sausage.
How long does it take to roast a 220 pound pig?
If you're doing it in a pit (Luau style or Cuban), and you've dressed the pig properly, I'd give solidly 24 hours. This depends entirely on how well you have built your pit, and what the temperature is where the pig is placed. You want the pig smoking around 220F-240F, roughly. If you're asking this question here, I strongly suggest you get someone who has a lot of experience in this process to show you exactly how. If you aren't Very experienced, you can easily poison your guests (if it's too cold) or ruin 200lbs of meat.
Bacon, ham, pork roast, pork chops and so forth are obviously pork. But there are also some hot dogs, some sausages, and some canned meat products. And some baked goods use lard which is pork fat. Check the food label for contents.
How long can you freeze pork sausage?
Pork should not be frozen for more than 6 months for flavours sake. Basically if it's colour has started to change due to freezer burn then give up on it, but it should be safe to eat.
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yes.pork is abosolutely healthy to eat.it is yummy and makes a good meal..it is useful and can full your belly...pork is healthy.
WRONG! This is my view on pork:
Bible verses on pork:
Leviticus 11:7-8 and the swine. though it divides the hoof , having cloven hooves, yet does not chew its cud, is unclean to you. Their flesh you shall not eat, and their carcasses you shall not touch. They are unclean to you.
Deuteronomy 14:8 Also the swine is unclean for you, because it has cloven hooves, yet does not chew the cud; you shall not eat their flesh or touch their dead carcasses.
One reason why God said not to eat pork, is because a pigs digestive system is much more like ours, than of a cow or some other clean animal. A pigs stomach is very acidic, and because of there gluttonous behaviors they keep on eating, and eating, and because of of this their stomach acid becomes so diluted that parasites, bacteria, viruses, and toxins pass into the pigs flesh. Three of the most common food borne parasites associated with pork are:
Toxoplasmosis, taeniasis [cysticercosis caused by the pork tapeworm taenia solium] and trichinellosis.
If you compare a human with a wolf, you'll see lots of reasons why we shouldn't eat pork. The wolf has pointed teeth and claws, clearly a carnivore. They also have very short intestines so they can get rid of the meat quickly, but me and you gave very long intestines, It takes us such a long time to digest it that the toxins get into our bloodstreams before we can get rid of it. Pork takes between five to six hours to digest, while raw food, or other healthy foods take up to half that time to digest.
Lard
Under the skin of the pig we find two to six inches of fat that we use to bake cookies and other goodies, Can you say Scrofula and torpid liver? This two to six inches of fat covers a large amount of the pigs body, but ints not natural fat for keeping him warm during the winter. Its because of disease, caused by the gross nature of the pig. Its liver, lungs, kidneys, skin, and intestines have been unable to carry away the impurities that the pig has been building up its entire life. The flesh of pigs, bears, horses, raccoons, and foxes are all mentioned in the bible as putrid, unclean, and an abomination. They also come along with many infections, diseases, and parasites. I don't know about you, but I don't feel like eating pork anymore!
I don't think so.
I prefer fish and vegetables.
Does pork have less or more cholesterol than turkey?
Shrimp is moderately high in cholesterol when compared to salmon or other seafood. In a 3 oz. serving of shrimp, you'll consume 214 mg of cholesterol, while half a fillet of cooked salmon contains 135 mg. The same 3 oz. portion of beef contains 324 mg cholesterol.
How long do you bake a fresh ham?
According to the USDA site (link below):
Cut Weight (lbs) Minutes per lb
Whole leg, bone-in 12 to 16 lb. = 22 to 26 minutes per lb.
Whole leg, boneless 10 to 14 lb = 24 to 28 minutes per lb.
Half, bone-in 5 to 8 lb = 35 to 40 minutes per lb.
Cooking by Temperature Most cookbooks recommend cooking by temperature, and this varies depending on the recipe. One for an apricot-glazed ham at 5 to 7 lbs : 325 °F oven for 1 3/4 hour to 2 1/4 hours or until the thermometer reads 140 °F. Adjusting The Final Temperature At the rarest, cook to 140 °F. (bacteria are killed at a lower temp) For a fresh ham it is 22 to 24 minutes per pound. Keeping in mind that your meat will continue to cook for another 10 minutes or so after you take it out of the oven, you can take it out about 5 °F below what you want the internal temp to be. The other thing is that the outside of the roast will cook more so if the internal temp is a little low that will work because you will in all likelihood cook the rest again. Cook it slowly to minimize uneven cooking (preferably 325 °F). Also, a fresh ham is just a fancy way of saying that it is the same cut of meat as a smoked ham but is not seasoned, brined, or smoked.
When do you put your apricot glaze on your ham?
The glaze only needs to be warm, so, to avoid burning it, put it on during the last five or ten minutes of baking the ham.
