0
Pork
Pork is the most consumed meat worldwide, and comes from domestic pigs.
1,263 Questions
How much energy is stored in bacon?
This is because our body then resorts to stored energy or adipose tissue ... as back bacon but still much more favorable than regular bacon.
Can you get ham and bacon from a groundhog?
No, as strictly bacon and ham come from pigs. You can treat any meat by curing it like bacon. Even though a ground hog is more like a mole you could do it, but the bacon or ham might not taste too good.
food such as bacon, ham and salami and sausages all contain pork.
Is Chicago the pork capital of the world?
Based on what criteria, exactly? If you're wondering about pork production, the answer would be, "not even close". In the U.S., Iowa leads the way with approximately 30 percent of the nations total pork production. Illinois (as an entire state and not just Chicago) -- with its 7 percent -- comes in 4th, behind Iowa, North Carolina, and Minnesota.
If you're wondering about anything other than pork production, please refine your question.
Can you buy oberle sausage online?
Yes you can order Oberle Dog & Oberle Cheese from.Oberle's Meat Market
21529 Highway 32
Ste. Genevieve, Missouri 63670
(573) 883-5656
What country does gammon ham come from?
any where wher pigs a bred and slaughtered. gammon comes from bacon pigs which are different from sausage or breeding pigs! :D
About 100 pounds. Plan for 4 oz. per person which is 1/4 pound each.
What is the weight of pig skin only on 1kg of pork belly?
It depends on how old the pig was and how fat it was, raw or baked etc. There is no definite answer.
Which pizza has cheese without pork product?
well you have the Margaretta and the harwian pizza wich have hom and pineapple and just plain cheese
What is the best way to cure a fresh ham?
Home curing your own ham (wet cure) takes just a few minutes of active work and about a week of waiting until you are left with a ham you have preserved yourself.
There are two kinds of American ham, of course, wet cured and dry cured. The famous hams of Virginia are dry cured, and they cannot, unfortunately, be reproduced in a week inside your refrigerator. The hams that you buy pre cooked at the supermarket can - and you can make them better at home.
Home curing a ham is quite safe, but you will need to get a hold of some insta cure #1 (also called pink salt or D.Q. curing salt, among other things). This ready to use curing salt is sold as a pre mixed combination of 93.75% salt and 6.25% nitrite. It is the nitrite that guards against the slim possibility of botulism, and also what gives ham its rosy pink finish. Nitrite in high concentrations is toxic, so measure carefully (but don't be scared either!). You can find this curing salt in better supermarkets and specialty food stores.
Step 1Buy a fresh ham leg (uncured pork), a half fresh ham, or a piece of fresh ham in whatever size you're comfortable with. I am using the term ham here to refer to the hind leg section of a pig - you must buy fresh, not already cured pork. The size doesn't matter; buy it as big or small as you are comfortable with. Step 2Prepare the brine.use a brine recipe from Michael Rhulman's book "Charcuterie" This is excellent
- 2 liters of water
- ¾ cup of kosher salt
- 1 cup of brown sugar (1 packed cup)
- 4 teaspoons of pink salt (insta cure #1) (4 teaspoons)
Stir all ingredients together until dissolved. This brine can be multiplied as needed, and if you are doing a whole ham, you will probably need to double it.
Step 3Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but one small enough to fit in your fridge. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged.Keep it in the fridge until done. It will cure at the rate of 2 pounds per day. A large ham will take about a week.
Step 4Rinse it off and prepare it in any way you enjoy. This ham is better if smoked but you can just as easily bake it or fry off slices unsmoked, and it will still be great. It has become ham - it is done!if you find the ham too salty you can soak it in clean water in the fridge for a couple of hours to leach out some of the salt. I don't tend to find that this is necessary.How do you remove strong smoky flavor from a ham?
i dont think you really can but i will get back to you on it as soon as possiable
Where can you get allan bennett bacon of Knoxville Tennessee?
people i do not know if u want to figure it out go to weegie u dumb brains he's the best
With a spiral slicer. The ham is put on a skewer and rotated slowly past a stationary blade parallel to its leading surface.
