Have you ever tried baked surimi lobster tails? They’re not really lobster, but they taste great! White fish that has been pureed and shaped into the shape of lobster tails is used to make surimi. It is often sold frozen and can be found in the freezer section of most supermarkets. A Step-by-Step Guide to … Read more
BBQ pork ribs that are to die for, with meat that falls apart and a sticky homemade barbecue sauce! These pork ribs are rubbed with a spice mix, slow-cooked until fall-apart tender, and then bailed with lots of the tangy, sweet sauce. Can’t-stop-eating it, finger-licking’ good!. If you carefully nibble on a rib while holding … Read more
Bacon has long been touted as a cure-all for various ailments. Using bacon fat to draw out infections is one traditional folk remedy that has persisted over the years. But is there any scientific proof that rendered bacon grease can help treat boils, skin infections, or other medical conditions? Let’s dig into the evidence behind … Read more
Lobster is a delicious shellfish that many people enjoy eating But can you actually catch lobster yourself in Oregon? The answer is yes, under certain conditions Here’s what you need to know about catching lobster in Oregon Oregon Lobster Regulations There are regulations in place for harvesting lobster in Oregon. Here are some key things … Read more
Description: There are 5 Large Beef Tendons in this value pack. Different pieces will be different lengths and widths, but each one is about 6 to 9 inches long. Important Pros: These big tendons don’t smell bad and are cleaner and less greasy than other ones on the market. There is a lot of collagen, … Read more
Toupie ham has long been a beloved centerpiece for holiday meals and special gatherings But have you ever wondered how this delicious, juicy ham gets made? In this article, we’ll walk through the step-by-step process of how toupie ham is crafted to highlight the care and skill that goes into creating this savory delicacy. What … Read more
Dry aging beef is a technique that has been used for centuries to enhance the flavor and tenderness of meat. By controlling temperature, humidity and air flow, the natural enzymes in the beef break down connective tissues over time, resulting in a more tender and concentrated, beefy flavor. Traditionally, dry aging is done by hanging … Read more
Those of us on the USDA’s Meat and Poultry Hotline can always tell when St. Patrick’s Day approaches. We start getting a lot of questions about corned beef in early March. How do you cook it? How do you know when it’s done? How long can you store it? If you eat corned beef and … Read more
People have been coming up with new sausage recipes and cooking methods to bring out the most flavor in the meat since then. If you don’t know how to cook sausages or what the best way is to cook them so they taste their best, don’t worry. You can learn how to do it here. … Read more
Are you going to make a dish that needs pork blood but you only have frozen blood on hand? If you don’t know how to do it right, defrosting pork blood can be pretty tricky. Don’t worry—we’ll show you how to safely and quickly defrost pork blood in this article. This guide will help you … Read more