PORK, BACON, HAM AND GRAMMER:
Define Pork:
• Pork is the meat from the domestic pig which is most commonly consumed meat worldwide
Define Ham:
• Ham is the salted or smoked meat of upper part of a pig’s leg which has been preserved through salting, smoking, or wet curing
Define Bacon:
• Bacon is the beck or belly part of pork meat which is sliced into thin strips.
• And the curing process consists of salting by dry method or by soaking in brine solution. Then it is smoked.
• It is mainly eaten with breakfast or used in sandwiches, burgers and with other dishes also.
Define Curing:
• Curing is a technique of preparation of meaty dry or dipping into brine solution.
Force meat:
• Forced meats contains 40% of the dominant flavors meat, 30 …show more content…
• The skin should be smooth.
• The most desirable pork is grayish pink in color firm and fine grained, well-marbled
• The fat should be white forms, smooth and should be evenly disturbed
• While buying a pork make a slakes with knives on the leg to see if there is a tape or not
• Select meat where the cuts bone appears red in color, whiteness of the bone indicates the old ages of the animal and hence meat would be less tender.
Storage of pork:
• For easy to future use, we can cut the meat into require shape then storage.
• Never wash the meat before storage in which excess moisture spoils the meat.
• Before refrigerate the pork, dry the poultry to remove the excess moisture.
• The cut pieces of pork should be kept in airtight plastic bag and frozen at -18 degree Celsius.
• Once it is frozen at -18 degree temperature it can be store in refrigerator at 0 degree temperature.
• Mutton and veal meat can be kept for 2-3 days in a refrigerator at 0-3 degree temperature.
• We should dry the pork with duster to remove the moisture as much as we can.
• By canning we can also store for 6 …show more content…
• We can also follow smoking for storing it for 2 months.
The quality signs of pork are:
• Suckling pigs should be of 2 months of age or below.
• Best weight for male or female is between 110-120 kg.
• Flesh should be pale pink and firm and of a fine texture.
• Fats is white, firm, smooth and should be excessive.
• Bone must be small and pinkish.
• Skin or rind should be smooth.
Common cuts and culinary uses:
1- Belly:
• Grill, curry,
Define Pork:
• Pork is the meat from the domestic pig which is most commonly consumed meat worldwide
Define Ham:
• Ham is the salted or smoked meat of upper part of a pig’s leg which has been preserved through salting, smoking, or wet curing
Define Bacon:
• Bacon is the beck or belly part of pork meat which is sliced into thin strips.
• And the curing process consists of salting by dry method or by soaking in brine solution. Then it is smoked.
• It is mainly eaten with breakfast or used in sandwiches, burgers and with other dishes also.
Define Curing:
• Curing is a technique of preparation of meaty dry or dipping into brine solution.
Force meat:
• Forced meats contains 40% of the dominant flavors meat, 30 …show more content…
• The skin should be smooth.
• The most desirable pork is grayish pink in color firm and fine grained, well-marbled
• The fat should be white forms, smooth and should be evenly disturbed
• While buying a pork make a slakes with knives on the leg to see if there is a tape or not
• Select meat where the cuts bone appears red in color, whiteness of the bone indicates the old ages of the animal and hence meat would be less tender.
Storage of pork:
• For easy to future use, we can cut the meat into require shape then storage.
• Never wash the meat before storage in which excess moisture spoils the meat.
• Before refrigerate the pork, dry the poultry to remove the excess moisture.
• The cut pieces of pork should be kept in airtight plastic bag and frozen at -18 degree Celsius.
• Once it is frozen at -18 degree temperature it can be store in refrigerator at 0 degree temperature.
• Mutton and veal meat can be kept for 2-3 days in a refrigerator at 0-3 degree temperature.
• We should dry the pork with duster to remove the moisture as much as we can.
• By canning we can also store for 6 …show more content…
• We can also follow smoking for storing it for 2 months.
The quality signs of pork are:
• Suckling pigs should be of 2 months of age or below.
• Best weight for male or female is between 110-120 kg.
• Flesh should be pale pink and firm and of a fine texture.
• Fats is white, firm, smooth and should be excessive.
• Bone must be small and pinkish.
• Skin or rind should be smooth.
Common cuts and culinary uses:
1- Belly:
• Grill, curry,