THRILL OF THE GRILL

WARM WEATHER MEANS BBQ TIME. BOOST SALES AND INCREASE PROFITS WITH THICKER CUTS OF FRESH CANADIAN . FRESH CANADIAN PORK COOKING METHODS GRILL BROIL GRILLING GUIDE

The prime rib cut. Well-marbled Boneless prime rib cut has all The pork rib eye. Pork prime rib slices are perfect The pork t-bone or porterhouse cut. The pork New York is a firm-textured, The pork is a firm textured, for tender and juicy results. the flavour without the bone. Full flavoured petite grilling . for Churrasco-style skewers. Traditional favourite for large grilling steak. milder flavoured steak. leaner choice with intense flavour. PORK RIB CHOP PORK RIB CHOP, PORK , PORK RIB END, BONELESS, CENTRE CHOP PORK LOIN CENTRE CHOP, Perfect for picanha-style grilling. BONELESS BONELESS COUNTRY STYLE BONELESS PORK SIRLOIN CHOP, BONELESS

The capicola steak has a firm The boneless cross cut from The bone-in butt steak is a favourite choice for the grill, grilling Fresh artisan-style pork sausage Handcrafted dinner sausages The original “-burger” is an excellent grilling texture and is well marbled with the clod heart of pork. Well marbled for offering a larger portion size with firm-textured and offer amazing flavours. specialties in natural casing. Links or are available in many flavour choice and can be blended with a variety of herbs outstanding flavour and juiciness. intense flavour and juiciness. intense flavour. Perfect for larger appetites or sharing. PORK BELLY, wheels are perfect for the grill. profiles, perfect for the grill. and spices to deliver amazing flavour from the grill. PORK SHOULDER BLADE PORK SHOULDER PICNIC, PORK SHOULDER SIDE PORK STEAK PORK ITALIAN-STYLE PORK DINNER-STYLE EXTRA LEAN GROUND CAPICOLA CUSHION STEAK, BONELESS SAUSAGE SAUSAGE PORK PATTY

PERFECTLY GRILLED PORK PERFECTLY SMOKED PORK GRILL OVER DIRECT MEDIUM HEAT, UNLESS OTHERWISE NOTED. SMOKE TEMP/END TURN HALFWAY THROUGH. CUTS TIME TEMP (INTERNAL) Don’t own a smoker? CUTS SIZE COOK TEMP TIME Turn your barbecue into one: LOIN Chops & Steaks 1.5 – 2 hrs 225ºF / 107ºC CHOPS & STEAKS 3/4" – 1" thick / Med 11 – 12 min (BONE-IN OR BONELESS) 3/4" to 1" 160ºF / 71ºC 1. Soak desired flavour wood chips in cold, CONSUMER 20 – 25 mm 20 – 25 mm clean water for 20-30 min. Drain well. BONELESS COUNTRY 2 – 3 lb / Med 25 – 30 min SHOULDER Butt (BLADE) (BONE-IN 1.5 hrs 225ºF / 107ºC 2. Wrap wood chips in aluminum foil and -STYLE RIBS 900g – 1.4 kg OR BONELESS) FOR per lb/454 g 205ºF / 96ºC MARKETING punch several holes on the top side. WHOLE TENDERLOIN 1.5 – 2 lb / 680 g – 900 g Med 25 – 30 min LEG (BONE-IN OR BONELESS) 1.5 hrs 225ºF / 107ºC FOR FRESH OR CURED-STYLE HAM per lb/454 g 160ºF / 71ºC 3. Light burner on one side of grill only PORK BURGER 1/2" / 13 mm Med 8 – 12 min and place wood chip bundle directly Belly FOR PORK SAUSAGE 100 g each Low 20 – 22 min 5 – 6 hrs 225ºF / 107ºC on this burner. indirect 160ºF / 71ºC SUPPORT 4. Place your pork on the opposite side COOK GRILLED CUTS TO INTERNAL TEMP 160ºF / 71ºC. Belly FOR FRESH OR 6 hrs LESS THAN: CURED-STYLE 100ºF / 38ºC of the grill. — ON-PACKAGE GRILLING LABELS (SHOULD BE COOKED TO COOK TO: 160ºF / 71ºC AFTER SMOKING) 140ºF / 60ºC 5. Close lid, smoke for specified time at a — PRICE TAG MOULDING GRAPHICS barbecueD constant temperature and replace wood PERFECTLY Tenderloin — RAIL CARDS BARBECUE OVER INDIRECT MEDIUM HEAT (ABOUT 325ºF / 160ºC) UNTIL TENDER. 2.5 – 3 hrs 225ºF / 107ºC chip bundle if smoker stops. 160ºF / 71ºC — CONSUMER GRILLING GUIDES CUTS SIZE COOK TEMP TIME Back ribs 6. If your barbecue doesn’t have a 4 – 6 hrs 225ºF / 107ºC temperature gauge, use an oven-proof BACK RIBS 1.5 lb / 680 g Med (indirect) 1.5 – 2 hrs 190ºF / 88ºC — RECIPES AND VIDEOS FOR HOME CHEFS AND thermometer to maintain temperature. BUTCHERS AVAILABLE ON THE WEBSITE side ribs 3 lb / 1.4 kg Med (indirect) 1.5 – 2 hrs Side Ribs 5 – 7 hrs 225ºF / 107ºC (ST. LOUIS STYLE) 190ºF / 88ºC

BONE-IN COUNTRY 3 – 4 lb / Med (indirect) 45 min – 1 hr Sausage 1 – 3 hrs 225ºF / 107ºC FOR BEST RESULTS SEASON WITH HERBS, SPICES STYLE RIBS 1.4 kg – 1.8 kg 160ºF / 71ºC OR RUBS BEFORE SMOKING VERIFIEDCANADIANPORK.COM VERIFIEDCANADIANPORK.COM

FOR MORE INFORMATION ABOUT CANADA PORK PROGRAMS AND SERVICES CONTACT: CANADA PORK INTERNATIONAL 220 LAURIER AVENUE WEST, SUITE 900 OTTAWA, ONTARIO, CANADA K1P 5Z9 This material has been made possible through T / +1 613 236-9886 E / [email protected] Growing Forward 2, a federal-provincial-territorial initiative. WWW.CANADAPORK.COM

PROUD SUPPLIERS OF VERIFIED CANADIAN PORKTM:

NATIONAL PORK MARKETING PROVINCIAL PRODUCER ORGANIZATIONS: BC PORK PRODUCERS, ALBERTA PORK, SASKATCHEWAN PORK DEVELOPMENT BOARD, MANITOBA PORK COUNCIL, ONTARIO PORK PRODUCERS MARKETING BOARD, PORC NB PORK, PORK NOVA SCOTIA, PEI HOG COMMODITY MARKETING BOARD.

PARTNERS IN SUCCESS: CANADIAN PORK COUNCIL, CANADIAN MEAT COUNCIL.