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Today's pork is leaner than it was years ago, so if overcooked it's dry and tough. If you have a classic family recipe that has been passed down through multiple generations, it may state to cook the pork to 170° or 180°. If it does, reduce the cooking time and doneness temperature...fresh pork is done at 160°.
I’ve found that glazes and marinades that are delicious on chicken wings and drumsticks also…
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When frying bacon, sprinkle a little sugar in the skillet. Your bacon won’t stick to the pan.…
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