Include in Print View:

Smoked Pork

Smoked Pork recipe image
This International main features PORK is the flesh of slaughtered swine used as food. It is believed, 148, One of the chief advantages of pork is that about nine-tenths of. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 5505.5
Dietary: Gluten-free
Description
This International main features PORK is the flesh of slaughtered swine used as food. It is believed, 148, One of the chief advantages of pork is that about nine-tenths of. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • PORK is the flesh of slaughtered swine used as food. It is believed
  • 67 / 148
  • One of the chief advantages of pork is that about nine-tenths of
Directions
  1. 1
    to be more indigestible than other meats, but if it is obtained from a young and properly fed animal, it is not only digestible, but highly appetizing, and, when eaten occasionally, it is very wholesome.
  2. 2
    The age of the animal from which pork is
  3. 3
    cut can be determined by the thickness of the skin; the older the animal, the thicker the skin.
  4. 4
    To be of the best kind, pork should have pink, not red, flesh composed of fine-grained tissues, and its fat, which, in a well-fattened animal, equals about one-eighth of the entire weight, should be white and firm.
  5. 5
    Although all cuts of pork contain some fat, the proportion should not be too great, or the pieces will not contain as much lean as they should.
  6. 6
    However, the large amount of fat contained in pork makes its food value higher than that of other meats, unless they are excessively fat, and consequently difficult of digestion.
  7. 7
    the entire dressed animal may be preserved by curing and smoking.
  8. 8
    Originally, these processes required a period of 2 to 3 months for their completion, but they have gradually been shortened until now only a few days are required for the work.
  9. 9
    Pork cured and smoked by the new methods, however, does not possess such excellent flavor and such good keeping qualities as that so treated by the longer process.
  10. 10
    Any one who has the right storage facilities to care for the meat properly will find it much more economical to purchase a whole carcass or a part of one and then salt, smoke, or pickle the various pieces that can be treated in this way than to purchase this meat
  11. 11
    cut by
  12. 12
    cut as it is needed

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 5505.5kcal
% Daily Value *
Total Fat 318.5g491%
Saturated Fat 113.8g569%
Cholesterol 1820.0mg607%
Sodium 1410.5mg59%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 614.2g1229%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 148, about, advantages, believed, chief, flesh, food, international, main, ninetenths, one, pork, slaughtered, smoked, smoking, swine, that, title, used
Read it online: https://www.chefs-mate.com/recipe/smoked-pork-8/