PORK COOKING TEMPERATURE. COOKING TEMPERATURE
PORK COOKING TEMPERATURE. CD COOKING. COOKING SCHOOL IN VANCOUVER.
Pork Cooking Temperature
- The degree of internal heat of a person's body
- A body temperature above the normal; fever
- the somatic sensation of cold or heat
- Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
- The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
- the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
- The process of preparing food by heating it
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- pork barrel: a legislative appropriation designed to ingratiate legislators with their constituents
- The flesh of a pig used as food, esp. when uncured
- meat from a domestic hog or pig
- Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries.
1 whole pork butt
1/4 cup black pepper
1/4 cup paprika
1/4 cup turbinado sugar ("sugar in the raw")
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Mix all ingredients in a bowl. Rub pork with rub.
Place in ziploc bag and refrigerate overnight.
Take out pork and re-rub.
Let sit at room temperature for 2 hours.
Roast on rack uncovered in oven at 250-275 degrees until falling apart tender. Depending on the size of the roast this will take several hours. The internal temperature of the pork when it is done should be between 195 and 200 degrees. (I cooked a 3lb butt in 6 hours at 250F)
Pull pork into pieces and toss with sauce.
Pig Pickin' Sauce
1 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon salt, to taste
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper
Mix together and use to sauce pulled pork.
DSC 7304 smoked pork shoulder
This is our first attempt at smoking meat, performed over about 10-12 hours at high temperature (close to 300 degrees) in an electric smoker with apple wood chips. The flavor is great -- smoky, but clean and not overly salty (we brined it for a few hours before smoking.) It's not quite cooked all the way through, but that's easily corrected on the stovetop.
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