Pork, Ham & Sausage

Andouille Sausage

A smoked sausage made of pork and garlic usually associated with Cajun dishes such as jambalaya and gumbo.

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Better Way to Bake Your Bacon

Instead of frying bacon, lay strips on a jelly roll pan and bake at 350° for about 30 minutes. Prepared this way, bacon comes out crisp and flat. Plus, the pan cleans easily, and there’s no…

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Butterfly a Pork Roast

Lay the roast on a flat surface. With a sharp knife, make a lengthwise slit down the center to within 1/2 in. of bottom.

Open the roast to lay flat. On one half, make a lengthwise cut down…

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Buying and Storing Bacon

Always check the date stamp on packages of vacuum-sealed bacon to make sure it's fresh. The date reflects the last date of sale. Once the package is opened, bacon should be used within a week. For…

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Canadian Bacon

Closer to ham than bacon, it usually is derived from a loin cut and is leaner and meatier than conventional bacon. This cut is cured, smoked and fully cooked and needs only to be warmed. Perfect…

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Chorizo

A coarsely ground fresh or smoked pork sausage that has Mexican, Spanish and Portuguese origins. Traditionally flavored with paprika or chili powder, which gives it its reddish color, chorizo is…

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Freezing Cooked Bacon

I buy several pounds of bacon when it’s on sale. I put the strips in a single layer on jelly roll pans and pop them in the oven to bake at 350° for 30-45 minutes or until they’re crisp. I then…

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Frying Nonstick Bacon

When frying bacon, sprinkle a little sugar in the skillet. Your bacon won’t stick to the pan. —Juliana L., Bound Brook, New Jersey

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Great Glazes

I’ve found that glazes and marinades that are delicious on chicken wings and drumsticks also enhance the flavor of ham, pork chops and pork roasts. —Brittany McCloud, New Richmond,…

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Lean cuts of Meat

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…

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