For questions about dealing with pig products!

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2
votes
1answer
176 views

Pork rillettes - drain fat before shredding or not

I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's not clear if I should drain off the fat ...
0
votes
0answers
144 views

What to do with a jar of various fats? [duplicate]

Possible Duplicate: What’s the proper way to dispose of used fats & oils? Whenever I cook meat with excessive grease, I drain it into a jar. I don't want to pour it down the drain ...
4
votes
2answers
289 views

Filtering home-rendered lard

I recently rendered some lard at home from some pork fat I bought from a nearby Mexican grocery store (Mi Pueblo in San Jose). The lard is delicious and I'm glad I made it, but I wish I knew how best ...
2
votes
7answers
9k views

Tenderness of sous-vide pork chops

I made some sous vide pork chops this week that didn't turn out as tender as I expected. They were about as tender as when I grill them; maybe a little bit worse. I had marinated them overnight in a ...
11
votes
3answers
2k views

Sour pork, causes?

I've been testing brines (something I didn't know about until I read it here :). So I brined (sugar, salt, and some herbs) a handful of pork loins (chops without bones, more or less) and then put it ...
14
votes
6answers
17k views

What distinguishes pork sausage from ground pork?

Let me preface this by saying that I am basically a complete novice when it comes to cooking. So I apologize if this is a silly question. I sometimes like to cook things using ground pork sausage, ...
6
votes
2answers
8k views

How do cooks prepare belly pork in a restaurant?

In a similar style to the question on preparing risotto in restaurants.. When cooking belly pork, to a texture that's soft, tender and still moist, long cook times at a low temperature (around 150 ...
5
votes
2answers
2k views

What are the ranges of Pork Temperature that are flavorful and safe?

USDA guidelines for Pork state that you should cook it to 160F. I have heard over the years that you can undercook from that, which seems desirable, as 160F is going to be pretty dry. I know the ...
7
votes
5answers
1k views

Smoking in Kettle Grill

I recently smoked a pork shoulder in a weber charcoal kettle grill and I had a lot of trouble maintaining the temperature. Are there any tricks to using a mix of charcoal briquettes and wood chunks ...
9
votes
10answers
30k views

What do you do with salt pork? [closed]

I have always been intrigued by salt pork at the store. Yesterday I saw salt pork sliced like bacon and couldn't resist buying it. I tried cooking it like bacon, but it did not turn out as I had ...
12
votes
3answers
24k views

How do you make pork rinds?

The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part. Do you buy pig skin from a butcher? Is there a special type you ...
5
votes
3answers
6k views

How should I cook pigs cheeks?

I like the idea of eating pigs cheeks, I've heard they are delicious, but difficult to cook so they are not chewy. How should I cook them so they are succulent and delicious?