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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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Pork Tenderloin Tips

Keep pork tenderloin in the freezer for last-minute meals since it thaws and cooks quickly. Thaw tenderloin using the “defrost” cycle of your microwave according to the manufacturer’s…

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Sausage Tips

Drain, rinse and pat cooked pork sausage dry with paper towels before using in a recipe to cut calories and fat.

Combine equal amounts of ground pork and ground beef for flavorful and…

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Stovetop Pork

To cook sliced of pork tenderloin in a pan, cut the tenderloin into 1-in. slices. Sprinkle pork with salt and pepper and cook in large nonstick skillet coated with cooking spray over medium heat…

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Sweet on Ham

“I’ve seen people add cola to their ham before baking, but I add a can or two of root beer,” notes Hazel W. of Midland, Pennsylvania. “It makes the meat tender and sweet.”

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Tenderloin-of-all-Trades

Pork tenderloin is a versatile cut. Since it takes only minutes to cook—30 minutes to roast whole—it is ideal for weeknight meals. Tenderloin is also great cut into cubes for kabobs,…

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Tips for Great Ribs

Start ribs ahead if time does not permit tenderizing and cooking ribs on the same day. Cook the ribs until they are tender, about 1 hour, then refrigerate. The next day, brush the ribs with sauce…

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