For questions about dealing with pig products!

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6
votes
2answers
240 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 ...
3
votes
3answers
14k views

How long can I keep a leg of ham in the fridge?

How long will a glazed ham last for? I have a ham, which I glazed. It was in a vac pack, and does not expire for 2 months. Since I have removed it from the vac pack, glazed and cooked it. How long ...
5
votes
1answer
122 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
vote
1answer
368 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 ...
4
votes
9answers
344k views

What temperature to cook a pork tenderloin at?

What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325°F (165°C) to 450°F (230°C) and couldn't seem to find a good answer. Also, does ...
-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
46 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 ...
6
votes
1answer
6k views

Removing hair from pork belly

I bought some pork belly yesterday and I was just about to cook it when I saw thick hair on it. I tried to cut it with a sharp serrated knife but it didn't budge. I was really put off and put the pork ...
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
52 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 ...
4
votes
3answers
15k views

How do I cook large quantities of Boston pork butt?

I am cooking approximately 30 lbs of boston butt pork roast. (one roast is a little over 15 lbs and the other is a little over 16 lbs) Should I cook the roasts together in one big roaster at about ...
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
votes
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
67 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 ...
2
votes
2answers
724 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 ...
4
votes
3answers
2k views

Preparing pork belly: Odd barn yard flavor

This might be a very silly question, but I'm sort a pork newbie. Anyway, I recently went to the butchers and bought a big slab of pork belly, to make crackling. Immediately, I noticed it had a very "...
4
votes
1answer
240 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 ...
5
votes
5answers
17k views

How do you score pork skin?

We cooked some pork belly over the weekend and part of the recipe is to "score the skin". We have some sharp knives but nothing really worked well. It was really a battle to cut the skin. We even ...
6
votes
0answers
116 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 ...
9
votes
9answers
45k views

Tough roast.. what's going wrong?

My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home. It's usually silverside, topside or brisket of beef. Occasionally it's ...
3
votes
2answers
93 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 ...
15
votes
6answers
37k 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, ...
8
votes
15answers
261k views

How to cook a pork sirloin roast?

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 plan is salt, pepper, thyme, and ...
6
votes
4answers
15k views

Is it OK to marinate chicken and pork together?

I just want to minimize dishes taken to a BBQ--marinating pork chops in a lemon/herb/olive-oil baste along with some chicken skewers. Is there anything to worry about with trichonosis when preparing ...
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?
0
votes
2answers
7k views

Is my pork Safe to eat after 3 hours sitting out??

So I put some pulled pork in the crock pot on low for about 5 hours when my boyfriend turned it off without me knowing.. Recipie said 7 hours total on low. So after about 3 hours of it being off we ...
3
votes
3answers
1k views

Why is my homemade pork sausage rubbery?

We just made some pork sausage and fryed up a patty to check the spicing. The taste is fine but the patty is rubbery in texture. What did we do wrong or not add to the mix?
2
votes
1answer
127 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 ...
13
votes
5answers
59k views

How long should I cook pork for (at 100° C)?

I have a pork shoulder cooking in the oven right now at 100° C (212° F). I was planning on roasting it for 7 hours, will this be long enough to cook it safely? I saw the FDA chart about minimum ...
8
votes
6answers
69k views

Cooking slow-roasted pork to 190F?

I got a recipe from America's Test Kitchen for "slow-roasted pork" using a bone-in pork shoulder. They say to cook it at 325F until it's 190F internal temperature. However: you normally need to cook ...
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.
0
votes
1answer
107 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
114 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 ...
8
votes
5answers
16k views

Why do they put the jelly-like substance in pork pies?

I don't like the jelly-like substance found in between the pastry and meat of pork pies, and I don't know anyone that does, so I was wondering why they put it in. Or is it a by-product of the cooking/...
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
3answers
2k views

Roasting 6kg (13lb) Pork Leg

I have a huge (for me) leg of pork that's 5.9kg/13lb. I'm thawing in the fridge for the next 4 days before cooking. How do slow cook for tenderness/fall off the bone as well as great crackling?
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?
-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
-1
votes
2answers
15k views

How long & at what temp do I cook stuffed pork sirloin roast?

I have a supermarket, stuffed pork sirloin roast. I want to make it today. It wieghs 2.80# How long and at what temp do I cook it, and should it be covered or uncovered? I've never made one of ...
3
votes
2answers
850 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?
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....
4
votes
5answers
14k views

What kind of meat to use for Wiener Schnitzel?

I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying. What parts of veal or pork are suitable? (Googling the subject seems to produce mostly sausage related ...
2
votes
2answers
243 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
4answers
14k views

Smoking a pig at 225 F vs barbecuing one at 250F?

I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you can barbecue a 90 pound whole hog at ...
6
votes
5answers
4k views

What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?

I have seen people mentioning this and I've heard it's available in Chinatown in NY or in Hong Kong but I can't find it listed anywhere for sale online. I think this is because I don't know the term ...
2
votes
3answers
1k views

Marinade then cook or cook then marinade?

For pork, does it matter if you marinade first, then sear + braise vs sear + braise first then marinade? More details: I'm trying to cook pork chashu using pork butt. The marinade is mostly soy sauce,...
6
votes
5answers
1k views

Is this a true? You should use garlic with pork and ginger with beef and never vice versa?

"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from generations and generations of Chinese cooking. ...