preparation methods

1. Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, preheat and then turn off any burners directly below where the food will go.
2. Place pork on the grill so it’s not directly over any coals or gas burners and close grill hood.
3. Place a drip pan under the grate and below the meat. You may want to add water or flavored liquids in the drip pan to maintain a moist cooking chamber.
4. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

Brining is a process that is used to add both moisture and flavor to whole muscle cuts of pork. The meat is typically submerged in a brine of water, salt, sugar and seasonings. The brine should be a saturated solution that will allow osmosis to carry the liquid into the protein structures of the meat. Most brines consist of water or flavored liquids, such as cider or beer, salt, a sweetener, such as sugar, brown sugar, honey, maple syrup or agave nectar, and any type of seasonings you prefer. Garlic, onions, herbs and spices are chosen to compliment the overall flavor of the dish. It is important to keep acids such as citrus juices, vinegar, and wine out of brines as the acid will denature the proteins and will no longer be able to hold the introduced moisture. Place the meat in the brine for between one and two hours with this formula. Double the water if you intend to allow the meat to brine for longer period of time. Always rinse and dry the meat thoroughly before cooking.

A typical brine would use these ratios:

• 8 parts water
• 1 part salt
• 1 part sugar
• Spices, seasonings and aromatics to taste.

1. Place pork on preheated broiler pan so it is 3-5 inches from heat source.
2. Broil until pork is brown on one side; turn and broil the other side until brown.
3. Season as desired.

Charcuterie is a traditional method of preserving meats via fat, salt and smoke. Most often referring to cooked and cured pork products including sausages, meat loaves, salumi’s and deli meats. Prior to the invention of refrigeration, this preparation was one of the most common practices to extend shelf life of meats. Today, they are prepared for their wide-ranging flavors derived from the preservation processes.

Force Meats use a mixture of backfat with pork or other meats and aromatics that are ground to desired textures. Cooked sausages rely on salt with pork or other meat and aromatics stuffed into casings then cooked, aged or smoked. Terrines (coarse grind force meat) & pâtés (finer grind & include liver) are mixed with fat & seasoning, placed in a mold and slow cooked in water bath. Customarily, charcuterie is sliced, served cold arranged on platters or plates as an appetizer.

Another form of charcuterie is deli meats, cold cuts or salumi. They can be cooked, dried, aged, fermented, smoked and cured, like ham, mortadella, salami and guanciale. They can be served cold, sliced and layered on bread or directly on serving plates, accompanied with accoutrements of varied spreads, dressings, vegetables, pickles, cheeses and greens.

1. In smoker, turn on smoking element only. Insert soaked wood chips to start producing smoke and let accumulate for a few minutes. If using an off-set smoker, maintain proper temperature by only lighting a few coals at a time.
2. Ideal smoking temperature range is between 80° – 95°F.
3. Place pork directly on cooking racks and close door, letting some air vent.
4. Smoking time can be anywhere from 5 hours to 5 days depending on the size of the cut and preference of smoke flavor.
5. A 7-9 pound (409) belly, skinless may take approximately 6-8 hours.

Curing is an ancient way of preserving meat. Nitrates and nitrites, either potassium or a sodium salt, are used to develop cured meat color. They impart a bright reddish, pink color, which is desirable in a cured product. In addition to the color role, nitrates and nitrites have a pronounced effect on flavor. Without them a cured ham would be simply a salty pork roast. They further affect flavor by acting as powerful antioxidants. Antioxidants are compounds that prevent the development of oxidative rancidity, which would reduce the keeping quality. Sodium nitrites also prevent the growth of a food poisoning microorganism known as clostridium botulinum, the bacteria that causes botulism. Sugar serves several important purposes in cured meat. First of all, it adds flavor, and secondly, it counteracts the harshness of salt. Also, sugar provides a surface color characteristic of aged ham if caramelized sugar is used. Both brown and white sugars can be used.

There are two ways to grill pork, based on the size of the cut:

• Direct heat - Where food is placed directly over the heat source. This is ideal for small cuts like kabobs, tenderloin, burgers and chops.
• Indirect heat - Where food is placed on the grill rack away from the coals or gas burners. This is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

Direct Heat

1. Arrange hot coals evenly on the fire grate of the grill or use all gas burners.
2. Place pork directly above the heat source.
3. Follow suggested cooking times, turning once during cooking.

Indirect Heat

1. Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, preheat and then turn off any burners directly below where the food will go.
2. Place pork on the grill so it’s not directly over any coals or gas burners and close grill hood.
3. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.

1. Preheat sauté or frying pan on stove top until hot.
2. Add meat to pan (do not add fat to pan).
3. Brown on both sides.
4. For thicker cuts, finish the cooking in a preheated 400°F oven.
5. Heat to an internal temperature of 145°F.

1. Preheat oven to 325°F to 350°F (for pork tenderloin, roast at 450°F).
2. Trim much of the exterior fat from roast; if roast has no fat cover, rub surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings if desired.
3. Place roast on rack in shallow roasting pan.
4. Do not cover, place in oven and roast to an internal temperature of 145°F for medium doneness.
5. Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will raise approximately another 5°F.

1. Heat small amount of oil in a large heavy skillet over medium-high heat.
2. Place pork in skillet, do not cover.
3. Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat stirring constantly.

Three traditionally recognized reasons for smoking meat are for preservation, appearance, and flavor. Smoked meat is less likely to spoil than unsmoked meat. Smoking improves the flavor and appearance, aids in reducing mold growth, as well as retards rancid flavors. It takes about 24 hours to smoke and cook hams. Smoking is usually accomplished in three stages. During the first phase, or drying stage, the smokehouse is heated to 125°F. All dampers are opened to allow all excess moisture to escape and there is no smoking during this 8-hour period. During the next eight-hour stage, the dampers are partially closed and the temperature on the house increased to 135°F. and smoke is generated. The smoke is continued throughout the third stage with all dampers closed, and the temperature on the house raised to 180°F. Hold this temperature until the product temperature reaches 142°F. These hams will require further cooking in the home for full tenderization. Hams sold as “fully cooked” have received extra heat processing to an internal temperature of at least 148°F.

The wood used to generate the smoke should be a hardwood such as post oak, hickory, apple, cherry or mesquite. Don’t use pine or any other resinous wood or sawdust because the smoke from these woods will be sooty and strong smelling.

Sous-vide, French for "under vacuum," is the process of cooking food in airtight sealed plastic bags under pressure. It is typically heated submerged in a water bath cooking the meat at a very low temperature for a long period of time.

For Pork:

1. Heat water bath to the temperature that you want to serve the meat, usually 145°F.
2. Place pork and any other ingredients, such as spices, herbs, marinade, or aromatics into plastic bags and vacuum seal.
3. Submerge the pork into water bath.
4. Leave pork in heated bath until internal temperature reaches 145°F.
5. Many recipes require that the meat be cooled in the package and then reheated to order. The meat can be cooked on direct heat to create a crispy outside layer.

1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil, and remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275° to 300°F) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

1. Season meat, if desired.
2. In large, heavy skillet with lid, brown meat on all sides in small amount of oil, and remove excess drippings from pan.
3. Add small amount of liquid and cover pan tightly.
4. Simmer over low heat on the stove or in a low to moderate (275° to 300°F) oven. Cook until tender.