So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat. Previously when I've bought ribs for smoking/slow cooking,
Perhaps this question has been asked before, but I am unable to find it. The closest I got was someone asking about chicken skin after frying. When a piece of
I have some dried pig's blood (fresh is not at all easy to buy in my country), which I wish to use in recipes where fresh blood is called for. How much dried bl
Looking to start raising my own pigs and researching how I want to process a pig I am aware of the pig's pluck (larynx, trachea, lung, heart and liver) and I'm
I recently made a simple pasta dish with minced pork and I noticed that the taste was very "porky" or I think some people call it "gamey," and I found it quite
I found out my friend can’t have fatty pork products (grew up not eating it for religious reasons and now if she has really rich fatty pork products it ma
I tried to make a hand raised pork pie and made the jelly from pigs' trotters and bones but when I tried to pour it down the hole it seems there is no space bet
Capocollo is 70 Calories per 55 grams.Coppa Di Parma is 110 Calories per 33 grams What cut of pork is each from?
I live in a place where Pancetta is really hard to find, and when I do, it's completely overpriced. When I make some Carbonara or Gricia, both recipes from wher
I would like to use sous vide to prepare "Jambon de Paris" from a raw piece of pork. I have been doing tests on my own, and 8 hours at 65°C with 4% salt,
I typically cook my bacon in the oven or stove top. A relative of mine saw me do this and recommended using the microwave instead. I have two questions on this:
I have an approx. 10 pound pork shoulder that I would like to smoke on a charcoal grill. Recipes commonly list that you should smoke a shoulder for about 60 to
I cooked a 4 lb. pork roast for about an hour and twenty-five minutes in an open top roasting pan at a steady 350F. It reached 154F in the center so I pulled it
Just reading how a high end caterer is fielding requests for pork in milk for Christmas dinner. I've never heard of that. What advantage does braising pork in
I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning
I have lived in Denmark for many years and made port roast many times with crisp crackling - never a problem. Then I moved to UK about 20 years ago, and now I j
When cooking jackfruit for “pulled pork” from canned young green jackfruit, do you cut off the core from the rest of it or just braise it till tende
I’d like to know if I can safely lay down pork belly slices on top of pork ribs while smoking? I’m using a pellet grill/smoker at 200-225 degrees fo
I put some pork shoulder in the slow cooker along with water, lime juice, apple cider vinegar, and spices. I then cooked it until it was falling apart. There's
I want to grill pork ribs for lunch on Sunday and usually I marinate them in the fridge over night (<18 hours). The supermarket only had "f