For questions about dealing with pig products!

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5
votes
1answer
134 views

Is it feasible to freeze a whole pig?

How long can I freeze a pig whole? How can I keep it from getting freezer burned? We are having a wedding in September and it's June but the pig is already currently at the size we need it to be. I ...
-1
votes
0answers
15 views

Which Method is Correct to Boil and Store Raw Pork? [duplicate]

Student. Only boiling possibility. 1 kg of raw pork as one big chunk. Boil 1kg. Store 2-3 days in refrigerator. - Experience: color changes black in one day. Got oral naphtas and GI symptoms when ...
0
votes
1answer
50 views

Brining Pork Turns Meat Grey

I brined a boneless pork chop in 4 cups water 1/4 cup Kosher Salt 1/4 cup Sugar for 18 hours. When I pulled the meat out there were some spots that looked slightly off color and grey. I was ...
0
votes
0answers
39 views

What's the basic technique for long braising of pork?

I boiled 1kg chunk of pork 12 hours: first boiling 45 min 8 h at low heat 45 min boiling low heat now some hours I am not sure if this was a good strategy. I know there's no single "right" ...
3
votes
1answer
118 views

Is there such a thing as pork stock?

The other day I made this delicious recipe of Bacon Tea. I thought I could make some more with some Pork Stock. When I went to the store to buy stock I found: Beef Stock Veal Stock Chicken Stock ...
4
votes
1answer
45 views

Pork Sirloin vs Chump

I'm trying to become more proficient in my understanding of pork cuts. I've heard of the "chump" (mostly from Brits) and pork sirloin. They both seem to come from roughly the same place on the pig ...
1
vote
1answer
55 views

Salting Pork Chops

I have this idea of how I want to make pork chops. I don't know if it is a good idea so I'm asking about it here. I want to take about two kg of pork chops, salt them with kosher salt for about two ...
2
votes
1answer
90 views

Identifying a white crispy garnish to a pork dish

We went to an excellent restaurant last night and one of us was served pork with an unfamiliar, edible garnish; It was a crispy, long, white item which may have been a little salty and a little ...
0
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0answers
42 views

is it safe to put frozen pork overnight in the microwave light without turning it on [duplicate]

Is it safe for the frozen pork is now spoiled or do I throw it away I'd like a professional opinion
3
votes
1answer
69 views

Smoking 3lb Pork Butt

I'm smoking a small 3lb pork butt we picked up at the farmer's market. If I plan on cooking it at 225 degrees, how long do you think it will take to get to an internal temp of 160? That's when I plan ...
4
votes
1answer
257 views

When cooking pulled pork in a slow cooker, should the meat be submerged in liquid? [duplicate]

I am making pulled pork in my slow cooker this week. I am going to use a pork shoulder and am planning on cooking it on low for 8-10 hours while at work. How much liquid should I put in the slow ...
6
votes
0answers
121 views

Reproduce Korean BBQ Pork Jerky

Costco sells a Korean BBQ Pork Jerky with the brand name Golden Island It's delicious- it's soft but chewy, smokey, sesame-ey, moist with the sugars but obviously also dried enough to not need ...
3
votes
2answers
95 views

How to keep pork crispy during transport to venue?

I want to cook Lechon Kawali (filipino food) for my officemate for lunch but I'm worried the pork skin won't be crispy when we eat it. I'm going to cook it in the morning. Any ideas how I can make the ...
6
votes
2answers
243 views

Making pork pernil, and had a slight “lasagna battery” issue - is it safe to eat?

I am in the process of making the cook's illustrated recipe for pork pernil. For the first hour, you heat marinated pork at 450, covered tightly in a roasting pan with aluminum foil. Lo, pulling it ...
0
votes
1answer
62 views

Cooking a 5 pound pork sirloin roast [duplicate]

Put a 5 pound pork sirloin roast in oven at 175 degrees F for two hours. Then turned up oven to 350F for two hours. Is it safe to eat?
2
votes
1answer
130 views

Smoking pork shoulder in a little chief

I got a little chief smoker for christmas, I tried smoking a 5lb pork shoulder today. FAIL! I brined overnight, dry rubbed 1 hour before putting in the smoker. Never got the meat over 85'. Tried ...
0
votes
1answer
111 views

Squishy raw pork - gone bad?

I bought some pork loin chops and went to open the package and part of the meat was really squishy. I repackaged it and put it in the freezer to throw away later. I didn't notice any smell but didn't ...
3
votes
1answer
115 views

Pork shank meat yield

I am trying to estimate the quantity of usable meat four pork shanks will yield. I need to feed 10 people and I have two front and two hind shanks that weigh a total of 5Kg. I am hoping to get half of ...
2
votes
0answers
96 views

How long can I leave a pork roast in a PC550 slow cooker on warm after it's cooked?

I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for today. But now I'm a little worried if it ...
1
vote
1answer
83 views

Can I finish cooking a stuffed pork roast if I turn it off for a while?

I am cooking a pork sirloin stuffed roast. It's been in the oven for 20 minutes but I have to leave the house for no longer then 1 hour and a half. Can I continue to cook it when I get back?
3
votes
2answers
78 views

How can I remove salt from a saline infused pork sirloin roast?

How can I remove salt from a saline infused pork roast. I purchased 4 of them. After making the first one I could not eat it. I am on a low sodium diet.
1
vote
0answers
118 views

Kassler vs Pork Shoulder vs butt

I need to cook pork for a large party. Due to price and amount issues I would prefer cooking kassler (pork neck) but the recipes I found for pork discuss almost every other part of the pig except neck....
3
votes
2answers
867 views

Hot pink spots on surface of ham steak

I bought a frozen ham steak (natural pork from local farm/meat processor), and noticed when I went to cook it that there is a bit of very bright, hot pink on the surface. Is this safe?
2
votes
2answers
246 views

What would be the result of using chicken livers when making liverwurst?

Is liver just liver or is there some basic difference in beef, swine, chicken. If I take a liverwurst recipe and use chicken liver instead of pork am I gong to get the same results within + or - 10%. ...
2
votes
2answers
1k views

Pulled pork too sweet

I made pulled pork and added too much brown sugar. What can I add to dilute it so it's not so sweet? Tried not adding barbeque sauce, but that didn't help.
0
votes
1answer
55 views

Ribs safety after outside defrosting [duplicate]

I defrosted a package of unopened sealed ribs outside for an hour and a half because I was short on time. I did not think it would be a problem, but after reading all the different posts, I am a ...
1
vote
1answer
137 views

Pork loin vs pork roast?

I've seen both boneless pork sirloin chops and pork sirloin roasts in the grocery store, for different prices. From their names, I would think the chop is intended for grilling and the roast is ...
1
vote
1answer
369 views

Why did pork tenderloin go pink in the fridge?

I cooked a pork tenderloin to at least 165 degrees F, maybe 180. The thermometer was in a pretty thick part of the meat and it was pretty much grey. Two days later it is pink in parts inside. I was ...
0
votes
1answer
189 views

Pork safe to eat? [duplicate]

I put an 8pound Boston butt in the crock pot last night to cook. Crock pot got hot I went to bed. Sometime during the night the crock pot turned off. Everything was cold. Is it safe to cook and eat?
1
vote
1answer
707 views

Forgot to turn the crockpot on with pork in it

I put 2.5 lbs of salted raw pork shoulder in the crockpot, then added boiling hot liquid to the crockpot. I forgot to turn it on, and noticed an hour later. Then I turned it on. Is the meat still ...
2
votes
1answer
82 views

How much longer do I cook the roast?

I was following the advice of preheating @ 400 and had every intention of lowering he temp to 300 but instead I forgot to lower it and ended up cooking it for the first 30mins at 400. I just lowered ...
1
vote
1answer
67 views

Roasting 3 Stuffed Pork Loins

I am roasting 3 stuffed pork tenderloins together. If the timing for one is 30 minutes, how long should I roast 3? (A digital thermometer will be used to measure internal temp.)
1
vote
1answer
314 views

Pork Tenderloin Safe to eat? [duplicate]

I bought a 4 pound pork tenderloin and put it immediately in the freezer. It was there a week or so. Then I took it out and placed it on the counter Monday night to thaw. I don't have central heat ...
2
votes
1answer
140 views

Why did my pork center cut loin turn out tender but tasteless?

Why did my pork center cut loin turn out tender but tasteless? First I marinated the meat for two hours with a mixture of balsamic vinegar, olive oil and Italian seasoning. Then pan-seared it to ...
8
votes
2answers
633 views

How does rub or marinade actually seep into meat?

This morning I began crockpotting my first (ever) pork butt in an attempt to make pulled pork. In preparation of this, two days ago I smeared the meat with a spice rub and put it in a large sealed bag ...
0
votes
1answer
8k views

Cooked pork left out overnight [duplicate]

I left cooked pork out overnight. Will this present a danger? Since this morning when we realized it was out still, we have been refrigerating it ever since. Also we wonder if when reheating the meat ...
0
votes
1answer
57 views

Roasting a frozen Creole Pork Leg?

I have a cookbook from Panama and the directions are sometimes missing or can be very broad. I'm a new cook so I need exact directions. I've tried Googling too but can't seem to find other recipes ...
2
votes
2answers
2k views

Ground Beef vs. Ground Pork

I have a meatball recipe that calls for ground beef, but all I have on hand is ground pork. How might that affect the binding of the ingredients and the cooking in general?
1
vote
2answers
106 views

Is this cooking method likely to yield a tasty pork chop?

So I'm thinking of doing three things to a piece of pork. First salt it for a day Then Confit it Then Smoke it Is this overkill or can this make some good pork?
2
votes
2answers
5k views

How do I adjust cooking time when temperature may be off by 5-10C?

Over the holidays, my mom tasked me to prepare a Crown Roast of Pork for our Media Noche (basically it's the meal you have as you approach the New Year with fireworks) meal. All of the recipes I ...
1
vote
2answers
159 views

What is the name for the 'sweetness' of cooling roast pork?

I did a slow roast pork today putting pork knuckles on the bone cooking for 8 hours in a dash of apple juice. After cooking, I left it to cool for an hour with the lid on. When I lifted the lid, I ...
1
vote
2answers
63 views

Braising with 2 dutch ovens - time?

So, the wife and I are in charge of New Years dinner. That involves 2 5-lb boston butts. One dutch oven is allclad, the other dutch oven is cast iron. The braising recipe calls for 8-10 hours on low ...
3
votes
3answers
5k views

Cooking a large pork roast in a slow cooker

I need to cook a 9 pound pork roast in a crock pot/slow cooker. How long do I need to cook it? I have a recipe for a 3-4 pound roast; is there any way to adjust it for a larger roast?
1
vote
0answers
297 views

Cooking pork roast ahead of time for Christmas?

I need to take a rolled loin pork roast to Christmas lunch. I will cook it at home and take it with me but we will not be eating until an hour after we arrive. My question is, how do I cook the roast ...
3
votes
1answer
95 views

Is my ragu missing an ingredient?

I'm following a recipe for a pork rib ragu that calls for one onion, 2 carrots and one stick of celery along with 500ml of stock. It suggests that I let this simmer for 2-3 hours. When I return to ...
6
votes
2answers
137 views

dealing with curved ribs in a flat rib recipe

I'm trying to make a pork rib ragu, and the ribs I have got are rather... curled. the recipe doesn't really specify which ribs to get, but in the video they're rather flat, making browning them, and ...
2
votes
2answers
729 views

Why do most belly pork recipes recommend cooking the pork at a high temperature at the beginning of cooking?

Most belly pork recipes recommend cooking the meat at a high temperature at the beginning. And then lowering it for a number of hours. However, I have found that when I do that, the skin rarely forms ...
2
votes
1answer
455 views

Sous Vide Pork Butt Char Siew (Chinese BBQ)

I want to make Char Siew (Chinese BBQ pork). I also want to try it sous vide up to medium rare, then finished under the broiler to get that nice caramelized outside while basting. This way it ends up ...
-4
votes
2answers
7k views

How long does it take to cook ground meat on a skillet? [closed]

I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3) beef 4) chicken
5
votes
1answer
436 views

Sweetened Condensed Milk in Carnitas - What Does it Do?

I plan to make carnitas soon with a lovely pork shoulder that wants out of my freezer. I've made carnitas many times before; what's not to love about Mexican pulled pork? I've never used sweetened ...