COOKING SUGGESTIONS

Low and slow is the rule. The fats need time to render adding flavor
and keeping the meat tender. Do not overcook.

Oven: Keep oven temperatures below 220° – ideally between 200° and 210°.

Skillet: Start with a cold skillet and keep temperatures low. No. 2 on a electric or induction cook top and no. 1 on a gas burner. A little rendered fat can help
so skins don’t stick initially. Cover. Watch for the fat to render.

Grill: Cook on indirect heat keeping temperatures below 215°.

Smoker: Always low and slow, ideally 180° to 210°.

Thermometer: If checking temperatures, pull at an internal temperature of 130-135° and allow to rest to 140-145°, then serve.

Tip: Pork chops can be seared quickly at the end.

Tip: Sausages need to be watched so skins don’t break. If they look close to done, they are done.