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Home , Loin, Pork belly, Pork jowl, Pork tenderloin

CUTS OF

Just like , pork is divided into large sections called primal cuts. These primals are then broken down further into individual retail cuts. Unlike beef, however, pork is not split into sides. Instead, it is broken down directly into its main primal cuts.

*The most tender cuts of pork are from the and loin. It's where we get the expression "high on the hog" the most desirable cuts of come from higher up on the .

* By contrast, the shank and shoulder muscles give us the toughest cuts.

* Pork butt, comes from the upper shoulder of the hog. Pork butt can be roasted or cut into , but it is also well suited for and stewing, or for making ground pork or sausages.

*Pork shoulder is also used for making ground pork or sausage meat.

*The entire can be roasted, or it can be cut into individual chops or cutlets. The tenderloin is taken from the rear of the pork loin, and baby-back come from the upper ribcage area of the loin. have seventeen ribs. * - the back leg of the hog is where we get fresh, smoked or cured . Serrano ham and prosciutto are made from hams that are cured, smoked and then air-dried. Fresh hams are usually roasted, but they can be cut into ham steaks as well. The , which is used extensively in southern U.S. cuisine, is taken from the joint at the shank end of the ham, where it joins the foot. The ham hock is often braised with collards or other greens.

*The , or pork side, is where we get and . Pork belly meat can also be rolled and roasted or even cut into steaks.

*The is mostly used in making sausages, although it can also be cured and made into bacon. In Italian cooking, cured pork jowl is referred to as .

*High in collagen, pork feet are excellent sources of gelatin and are frequently added to soups and stews. Long, slow simmering breaks down the tough connective tissues in the pork foot and tenderizes the meat. Pork feet can also be cured, smoked or even pickled. feet are a key ingredient in the traditional Mexican menudo.

Educational programs of Texas AgriLife Extension Service are open to all people without regard to race, color, sex, disability, religion, age or national origin. The Texas A&M University System, US Dept of Agriculture, & the County Commissioners Courts of Texas Cooperating.

Pork today is very lean and shouldn’t be overcooked. To check doneness, use a cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins, and chops to an internal temperature of 145 degrees F., followed by a 3 minute rest time, resulting in a flavorful, tender and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160 degrees F. Pre-cooked ham can be reheated to 140 degrees F. or enjoyed cold.

5 Tips to End the Summer Well

While the season of summer still has more than a few weeks to go, the reality of summer is quickly coming to an end. School is starting, parents are out shopping for their kids’ new clothes and school supplies already, and college students are preparing for their annual return to campus. What’s a person to do with the last few remaining weeks of summer?

Here are five tips for ending your summer well. Whether they work for you or not, you won’t know until you try them. But it’s a good bet that you be disappointed with the results if you only try.

1. Finish what you started. Sometimes we find ourselves putting off the end of a project because we believe we’ll always have time “later.” Later never comes, of course, so the project never really ends. There’s no better way to feel like you’ve accomplished something this summer — no matter how big or small that something is — by simply finishing it up.

2. Don’t worry, be happy. Many of us spend a lot of time worrying about things we have little or no control of, making our worry essentially worthless in the cosmic scheme of things. Why expend the energy on needless worry when you could be expending it on some last-minute summertime activities, like going to the pool, the waterpark, getting in one last getaway some place, or even just hanging with your friends. Sometimes the simplest activities can turn out to be the most enjoyable. For many of us, this is the one time of the year we can really enjoy the outdoors. Get at least one last thing in ,something summery, before the summer’s over!

3. Prepare now, so you won’t be overwhelmed later. How many times do we think, “Ah, I can study later” or “Ah, I can start organizing the things I need to head back to campus next week.” Then next week comes and boom! — it’s time to go and you’re nowhere close to being packed. Organize yourself now for the semester or the next few months ahead, and you’ll find yourself less likely to get bogged down in things you could’ve done earlier. You might also find it’s a great way to relieve some of the stress of going back to school — being organized helps a person feel more organized internally, more in-control of their own destiny and life.

4. (Some) friends are forever. Summertime’s also a great time to take stock of your friendships, since you have more time and aren’t as distracted by work or school. Who haven’t you spoken to in forever? Give them a call and hang out sometime. 5. Don’t let it hang or simmer. Sometimes we do something over the summer months we later regret. Maybe we get into an argument with a best friend, or ignore an invite from a favorite aunt. Maybe we blew off one set of friends to spend more time with another set. Whatever it is you might have done, don’t let it keep simmering after the summer is over. Now’s a great time to make amends — before the hectic pace of fall makes all of our lives more stressful and less forgiving. Summertime is a great time to relax, recharge and re-organize your resources and life. Not just your outside life, but your inner life as well. Take stock in how things are going, what changes you’d like to make, and set the plan in motion for the fall.

Because once September comes, all heck usually breaks loose and time once again becomes a quantity much in demand, but short in supply. So until then, enjoy the rest of your summer. (Taken from an article by John M. Grohol, PsyD )

Match Type Vacuum to Cleaning Task

For deep cleaning of carpeted floors, use a vacuum cleaner with plenty of air flow and a revolving brush roll which will agitate the fibers to aid in removing the dirt and grit. Traditional uprights, “clean-air uprights,” two-motor uprights, two-motor power teams, and central vacuum systems with power nozzles meet this requirement. Wooden, vinyl, and ceramic tile floors need a floor brush with soft bristles and concentrated air flow to pick up the small grit and stones, which are heavy compared to their small surface areas. The canister type vacuum cleaner, sometimes in the form of a power team or central vacuum system, with its strong suction, works well for this task. A variety of attachments can be fastened to the end of a hose and/or wands. The standard canister houses the suction motor and filtering system in a somewhat square or rectangular container. It usually has wheels which allow it to be pulled after the user by its hose. It normally has a “clean-air” system. For “above the floor” cleaning and small, hard to reach floor areas, the canister vacuum works well. Uprights that have on-board attachments are not as desirable or convenient for this type of cleaning due to their shorter hoses, less powerful suction, and inability to be easily pulled around the house by the hose. The hand-held vacuum cleaner with motor driven revolving brush rolls works well for safe and easy cleaning of stairs and upholstered furniture. The electric broom and non-electric push sweeper work well for quick touch up of your kitchen or bath floors. These vacuum systems are light weight and can be electric or battery operated or non-powered. The wet/dry vacuum is necessary for cleaning up wet spills or cleaning flooded floors. It is specifically designed to safely vacuum large volumes of water or efficiently pick up large debris or large volumes of dirt without the cost of disposable paper bags. It works well for these specialized uses, but it is not as powerful nor does it filter as well as the average household vacuum cleaner.

Jan Yanez‐CEA/FCS Coke County, Texas (325) 453‐2461 j‐[email protected] BAKE IT , GRILL IT, FRY IT!

PORK TACOS

1 pound ground pork 1 cup iceberg , shredded 3 red potatoes 1 cup chopped fresh tomato salt and pepper to taste 1/4 cup sour cream 8 taco shells Place ground pork into a large skillet. Lightly brown, but don't completely cook. Shred the potatoes like hash browns. Add shredded potatoes to pork, mix together and add just enough water to cover the bottom of the skillet. Cover skillet and let simmer until potatoes are soft, 15 to 20 minutes. Season with salt and pepper to taste. Spoon pork mixture into shells and garnish with lettuce, tomatoes, sour cream and any other toppings desired.

Honey Kabobs Times: 15 minutes prep, 15 minutes cook

1/2 cup bourbon, * OR 2 tablespoons cider 1/2 cup honey 1/2 cup mustard 1 teaspoon dried tarragon 3-4 sweet potatoes, cut into 24 one-inch cubes 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes 4 medium ripe peaches, unpeeled, pitted and quartered 4 green peppers, each cut into 8 two-inch pieces 8 yellow onion, each cut into 4 two-inch pieces olive , for

Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill.

Molasses Brined Pork Chops 1/2 cup kosher salt 7 cups cold water 1/2 cup molasses 4 (2 1/4 inch thick) center cut, bone-in 4 whole cloves pork chops 1 cup boiling water 1/2 teaspoon

Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature. Pour cold water into molasses mixture; stir to combine. Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours. Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C).