The most important thing to remember when cooking our pork is - don't overcook it!
If you're doing chops on the barbeque, I would recommend just cooking them till there is no pink left in the centre.
Roast - cook at 325° F to an internal temperature of 160° F. Tent with foil and let rest for about 15 minutes before slicing. I like to sprinkle a little Garlic Plus on my roast before I put it in the oven - delicious!
Ham - Place ham in a shallow baking dish. Bake at 325° F to an internal temperature of 145° F, then let rest for about 15 minutes before slicing.
Sausage - don't poke holes or boil in water! Not unless you want to lose all the delicious juiciness. Our sausages are great on the barbeque or in the oven. Cook until there is no pink left in the centre.
If you're doing chops on the barbeque, I would recommend just cooking them till there is no pink left in the centre.
Roast - cook at 325° F to an internal temperature of 160° F. Tent with foil and let rest for about 15 minutes before slicing. I like to sprinkle a little Garlic Plus on my roast before I put it in the oven - delicious!
Ham - Place ham in a shallow baking dish. Bake at 325° F to an internal temperature of 145° F, then let rest for about 15 minutes before slicing.
Sausage - don't poke holes or boil in water! Not unless you want to lose all the delicious juiciness. Our sausages are great on the barbeque or in the oven. Cook until there is no pink left in the centre.
