For questions about dealing with pig products!
3
votes
3answers
85 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 ...
3
votes
4answers
118 views
Pulled pork substitute- How do I do it?
I want to emulate pulled pork for my non-pork eating friend (semi-Jewish, read: no pigs, it doesn't have to be technically kosher). What cut of beef would achieve a similar texture? The closest I've ...
4
votes
9answers
4k views
What to do with 2 or 3 liters of pork broth? [closed]
I recently cooked spare ribs by poaching/boiling them first, then roasting them in the oven. As such, I'm left with a couple of liters of very savory pork stock. The stock is good, but also way too ...
-1
votes
2answers
68 views
How do I freeze a pork butt roast? [closed]
We made a 7lb pork roast and after dinner wanted to freeze the left over (about 5 lbs). What's the best way to keep the meat good?
4
votes
3answers
4k views
Is it safe to eat a pork loin that has been refrigerated for 6 days?
I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I'd hate to waste a good tenderloin. The ...
0
votes
2answers
187 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 ...
4
votes
2answers
167 views
How to fry carnitas?
I am looking for a good way to prepare carnitas. So far I have tried putting the pork in a slow cooker all day, shredding the meat and then pan frying it in one side in .5 inch of oil for about 2 ...
5
votes
7answers
49k 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 ...
0
votes
2answers
496 views
How to boil pork knuckle?
My family would like to eat pork knuckle (ideally the Germany/Austrian style but not necessary as long as they taste fine). I looked up various receipt but most require an oven, which I don't have ...
3
votes
8answers
7k views
Why would pork cause upset stomach in two out of three people that ate it? [closed]
I recently cooked a delicious meal of roasted pork shoulder with apples and cranberries for my husband and a friend. All three of us ate it. My husband and friend complained of stomach trouble ...
5
votes
3answers
4k 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?
3
votes
3answers
739 views
Artificial Wood Chips/Smoke for smoking meat
I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what I'm looking for.
Has anyone heard of ...
-2
votes
2answers
153 views
Substitute for pig products [closed]
I don't eat pork for religious reasons, but a lot of recipes use them. What kind of meat is a suitable substitute for pig products? More specifically:
Ground pork
Ham slices
Pork chops
Lard: Do ...
1
vote
1answer
69 views
Should I boil the alcohol out of marinade?
A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alcohol can cook the meat just like acid, ...
2
votes
6answers
6k 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 ...
1
vote
3answers
188 views
Matching herbs with meats [closed]
I'm well aware of how well rosemary and lamb goes together, but apart from that I'm a bit clueless. Is there a web page or something out there which can tell me what meat goes well with what ...
2
votes
3answers
176 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 ...
3
votes
3answers
124 views
Cutting marbled pork without it falling apart
I have a pork butt that is seared quickly then simmered on the stove in marinade for hours. I like to choose very marbled pork because it's just so much juicier. Anyway, the pork turns out real nice, ...
2
votes
1answer
105 views
Sous Vide without vacuum. What liquid should be used?
I'm new to sous-vide and I am trying to figure out how to do it without vacuum. I've seen how other people have done it with oil to displace the air in the bag. But is this the best liquid to use? ...
2
votes
1answer
170 views
Should a sous-vide-cooked meat be frozen then reheated?
New to sous-vide, I was wondering, once you are done cooking, will it degrade the quality of the meat if I freeze it then reheat it back? The method of reheating probably matters, but let's say I am ...
-1
votes
2answers
147 views
Are all pork in supermarket previously frozen? Where can I get fresh ones? [closed]
Are all pork in supermarket previously frozen? Where can I get fresh ones? Is there a way to easily tell visually if a meat has been previously frozen?
3
votes
1answer
339 views
Pulled Pork (with leg)
I have always made pulled pork with the shoulder, but this time I want to make it with the leg of pork.
Will turn out dry, does it need less cooking time?
6
votes
8answers
7k 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 ...
2
votes
2answers
292 views
Defrosting approx 3.5kg of pork, and then cooking more than once?
I've got about 3.5kg (7.5lbs) of rolled pork (with lots of skin crackling) vacuum-packed in my freezer which has been there for just under a month. I've got around 20 coming to eat on Saturday for a ...
2
votes
3answers
45k 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° to 450° and couldn't seem to find a good answer.
Also, does it depend on how ...
3
votes
1answer
91 views
If you don't cure a ham and just brine it, is it just considered a pork roast?
I brined a ham over night and then slow baked it. Then topped with an apricot honey glaze. It looked and tasted just like pork tenderloin and was white meat and not pink.
I know curing it gives it a ...
5
votes
3answers
345 views
Smoking pig butt: how to resume?
I set out this morning to cook a pig butt. Found out that I was going too a birthday party at such a time that the butt would smoke for six hours and then I would need to pull it.
The shoulder was a ...
12
votes
4answers
16k views
How long should I cook pork for (at 100° C)?
I have a pork shoulder in the over 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 internal ...
0
votes
1answer
455 views
Can I make crackling from cured ham skin?
Can I make crackling from cured ham skin?
I have a cured ham, which I have removed the skin to glaze.
Can I bake the skin and make it into crackling?
0
votes
1answer
277 views
How long will a glazed ham last for?
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 ...
0
votes
3answers
276 views
Pork shoulder discoloured in the freezer to a greenish grey colour. What happened?
Yesterday I took a pork shoulder, removed some of the fat and sinew and skin, cut it up into smaller parts, and put them into the freezer in freezer bags. It took me just under half an hour to remove ...
12
votes
6answers
3k views
For crackling, should I give pork a blast of super heat at the start or end of roasting?
I will be slow roasting a whole pork shoulder tomorrow -- it's huge! For most of the time the oven will be set to a fairly low temperature and the joint will be covered with foil. However for a time ...
10
votes
3answers
17k 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 ...
3
votes
2answers
277 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
449 views
Put pork in crock pot and accidentally set to warm [closed]
I put a large pork roast in the crock pot this morning and accidentally set it to warm. I noticed it about 2 hours later and turned it to high. Is it safe to eat or do I need to toss it and buy a new ...
6
votes
1answer
155 views
How do I determine the cut of a pork steak prior to purchasing it?
Pork steaks can be (quoting Wikipedia):
cut from the Loin, Leg or shoulder of the pig.
When looking at a pork steak, is there some way that I can visually determine where the cut came from, ...
1
vote
1answer
90 views
How to chill and reheat three layer pork properly
Usually, I put the three layer pork on the table and let it cool before putting it in the fridge to store for later cooking if I could not finish all of them in a meal. (Wonder if I am doing is ...
7
votes
3answers
4k 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 ...
-1
votes
1answer
255 views
Cooking a tender pork sirloin (Solomillo al Whisky)
A popular dish in Andalusia consists of pork sirloin chops in a whiskey sauce.
I've tried to recreate this at home by marinading for a short time and then frying, but the meat ends up rather tough, ...
-1
votes
2answers
927 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 ...
2
votes
2answers
1k views
Is slow cooking for 24+ hours safe?
I've been cooking a 15 lb (7 Kg) pork shoulder for 24 hours, and the temperature has been around 140°F (60°C) for both meat and liquid. I didn't realize the temp was so low until just now when I stuck ...
9
votes
10answers
13k 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 ...
4
votes
1answer
796 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 an put the pork ...
1
vote
0answers
32 views
Food safety after pork loin left in crock pot that was turned off [duplicate]
Possible Duplicate:
How long can cooked food be safely stored at room/warm temperature?
I cooked about 2lbs of pork loin in the crock pot for 8 hours on low last night. It was on low from ...
4
votes
2answers
4k views
Rendered pork fat vs lard vs bacon fat?
What is the difference between "rendered pork fat", lard, and bacon fat?
I've seen lots of references to rendered pork fat in the Momofuku cookbook, references to lard in one of my Schezuan ...
3
votes
5answers
7k views
pork fillet cooking time
I have a pork fillet which I've cut in half and marinated in some honey and soy. I heated a pan, and seared it on all sides, then put the pan in the oven at 180 deg C. The question is, how long to ...
6
votes
2answers
191 views
What is special about pork that makes it so suitable for curing?
No other meat has as many preparations as Pork - you have Bresaola out of beef, and I've seen the odd artisanal lamb and venison product, but why do you not get the range of hams, sausages, bacons etc ...
2
votes
1answer
560 views
Lost in translation: Pluma ibérico
In Spain,there are three popular iberian pork cuts: Secreto (or Cruceta), Bola (or Presa or Abanico) and Pluma. I have a question about the 'pluma' that I can probably ask without referring to the ...
7
votes
1answer
440 views
3D meat cuts references?
I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there?
This blog entry has a cross section of the ...
-1
votes
1answer
246 views
Is pork ok if seared and left in crockpot 1hr before turning on?
I seared a 6 lb pork roast, put it in crockpot, then forgot to turn it on for about an hour. Then turned on low and will cook 8hrs. Is it ok?
