Maximize the Taste and Flavor of your Creations

Maximize the Taste and Flavor of your Creations

Whether you’re a culinary aficionado or more of a casual cook, we’ve got the tips you need to create delicious pork dishes your friends and family are sure to love. Preparing tender, juicy and flavorful Sterling Silver® Premium Pork just got even easier.

 

  • SEASONAL

After cooking your Sterling Silver pork roast, utilize the juice left in the pan to make delicious homemade gravy as an addition to your holiday meal.

Many recipes can be prepared and cooked in advance without losing their flavor. Plan to prepare, cook and refrigerate or freeze certain side dishes or desserts days before your holiday gathering.

Utilize holiday leftovers by freezing for later or by repurposing with other dishes.

  • BUYING

For the leanest cuts of pork, look for the word “loin” on the label.

If time is limited, you’ll want to select smaller cuts, like pork chops, that cook quickly. If you’re entertaining and have several other dishes to prepare, you may want to choose a roast that can be put in the oven and requires very little attention.
– Courtesy of the National Pork Board

The average serving size for pork is 3 ounces of cooked meat (about the size of a deck of cards). Begin with 4 ounces of boneless, raw pork to yield 3 ounces of cooked pork.

To get the most for your money, take the time to figure out the cost per serving. Some boneless cuts may seem more expensive, but actually are a better buy because you are not paying for the bone. Calculating cost per serving is a better measure of value and can be calculated with this formula: Cost per serving = Cost per pound / number of servings per pound.

 

  • HANDLING

Follow this simple four-step process to prevent foodborne illness in your kitchen and keep your family safe:

1. CHILL

Cold temperatures reduce the growth of bacteria. Shop the meat department last, and refrigerate or freeze meat within 30 minutes of purchase. Always defrost and marinate meat in the refrigerator, not on the counter!

2. SEPARATE

Never let raw meat touch ready-to-eat foods. Keep raw meat separate from other foods in your shopping cart; store it on the bottom shelf of your fridge to keep accidental leaks from contaminating other food. Use separate plates, utensils and cutting boards when preparing food at home.

3. CLEAN

Wash hands for at least 20 seconds in hot, soapy water to prevent the spread of bacteria after touching raw meat. Also remember to wash anything that has touched the raw meat, including cutting boards, counters and utensils, in hot, soapy water.

4. COOK

Always cook your meat to the recommended internal temperature (145° F for pork). Use a meat thermometer to check for doneness without cutting into the meat. Promptly refrigerate leftovers.

  • STORING

Refrigerate or freeze your meat as soon as possible after purchasing.

Label each package with the date, name of pork cut and weight or number of servings.

Freeze pork in its original transparent wrap up to two weeks. For longer storage, wrap in heavy-duty aluminum foil or place in plastic freezer bags; remove as much air as possible.

Refrigerate leftovers promptly after serving (within 30 minutes after cooking).

REFRIGERATOR AND FREEZER STORAGE GUIDELINES

Recommended Storage Times for Maximum Quality

 

Sterling Silver Pork Refrigerator (35° F to 40° F) Freezer (0° F or colder)
Fresh Pork 2 to 4 days 4 to 6 months
Ground Pork 1 to 2 days 3 to 4 months
Cooked Pork (leftover) 4 to 5 days 2 to 3 months

 

PROPER FREEZING GUIDELINES



Follow these steps to help keep your pork fresh in the freezer:

1. Use one of these freezer wrap materials: specially-coated freezer paper (place the waxed side against the meat); heavy-duty aluminum foil; heavy-duty polyethylene film; heavy-duty plastic bags.

2. Re-wrap pork in convenient portions: leave roasts whole, place chops in meal-size packages, shape ground pork into patties. Put a double layer of waxed paper between chops and patties. Cover sharp bones with extra paper so the bones do not pierce the wrapping.

3. Wrap the meat tightly, pressing as much air out of the package as possible.

 

 

468 ad
Visit Us On TwitterVisit Us On PinterestVisit Us On FacebookVisit Us On YoutubeVisit Us On Google Plus