Susquehanna Blue Smoke

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Kitchen Helpers & Tidbits...

Measurements

 Measurement Equivalents

 If you have this...

It equals this...   

 3 teaspoons

 1 Tablespoon

 2 Tablespoons

 1 Fl. ounce

 4 Tablespoons

 1/4 cup 

 2 cups

 1 pint

 4 cups

 1 quart

 4 quarts

 1 gallon

 4 cups flour

 1 pound, unsifted   

 2 1/2 cups granular sugar

 1 pound

 5 large eggs

 1 cup

 Juice of 1 lemon

 3-4 Tablespoons

 Juice of 1 orange

 4 Tablespoons

 1 cup of raisins

 6 ounces

 1 pound of butter

 2 cups

 1 stick of butter

 8 Tablespoons (1/2 cup)

 2 Tablespoons butter

 1 ounce

 1-12 ounce package cranberries

 3 cups

 1 medium onion

 1/2-2/3 cup, chopped

 

Numbered Can Sizes
Numbered Can Size Volume Equivalents
#1 1 oz.

1 1/3 cups

#1 Juice 13 oz. 1 5/8 cups
#1 Tall 16 oz. 2 cups
#1 Square 16 oz. 2 cups
#2 1 lb. 4 oz. 2 1/2 cups
#2 1/2 1 lb. 13 oz. 3 1/2 cups
#2 1/2 Square 31 oz. scant 4 cups
#3 Squat 23 oz. 2 3/4 cups
#3 33 1/2 oz. 4 1/4 cups
#3 Cylinder 46 oz. 5 3/4 cups
#5 56 oz. 7 1/3 cups
#10 6 1/2 lbs. (104 oz.) to 7 lbs. 5 oz. (117 oz.) 13 cups
#211 12 oz. 1 1/2 cups
#300 14 to 16 oz. 1 3/4 cups
#303 16 to 17 oz. 2 cups
Miscellaneous Can Size Equivalents
Miscellaneous Can Size Volume Equivalents
4 oz. 4 oz. 1/2 cup
6 oz. 6 oz. 3/4 cup
8 oz. 8 oz. 1 cup
Picnic 10 1/2 to 12 oz. 1 1/4 cups
12 oz. vacuum 12 oz. 1 1/2 cups
Baby Food Jar 3 1/2 to 8 oz. 7/16 cup (5.8 tbsp.) to 1 cup, depending on size of jar
Condensed Milk 15 oz. 1 1/3 cups
Evaporated Milk 6 oz. 2/3 cup
Evaporated Milk 14 1/2 oz. 1 2/3 cups
Frozen Juice Concentrate 6 oz. 3/4 cup

 

Cupboard Standbys

 Ingredient You need but don't have...   Try this..

 Arrowroot

1 Tbs 

 1 Tbs of cornstarch of flour

 Fresh Herbs

1 Tbs

 1 tsp of dried herbs

 Garlic

 1 clove of garlic

 1/8 tsp of garlic powder

 Horseradish

 1 1/2 tsp grated

 1 Tbs of prepared

 Italian Seasonin'

 1 tsp

 1/2 tsp of each:

basil, oregano, marjoram, 1/8 tsp sage

 Mustard

 1 Tbs of prepared

 1/2 tsp of ground mustard & 2 tsp of   vinegar

 Onion

 1 Medium onion, chopped

 1 Tbs of onion powder or 1/2 cup dry minced

 Poultry Seasonin'

 1 teaspoon

 1/2 tsp ground thyme & 3/4 tsp of ground sage

 

 

 

 

 

 

Meat Guide by Hormel

http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=5

Ribs, ribs and more ribs...

Pork  Ribs

Pork Ribs

The ribs are cuts taken from the loin and the side/belly primal cuts. There are several different types of ribs and they vary in meatiness and bone structure depending on the section from which they are cut. The number of people the ribs will serve varies according to the type of rib. Ribs are available fresh, smoked and fully cooked. They are also found pre-seasoned and with sauce that is pre-applied. Some products only need to be heated and they are ready to serve.

Back Ribs

Ribs taken from the center cut and part of the blade end of the pork loin. They consist of a minimum of 8 ribs but can include up to 14 ribs. An average rack of ribs includes 12 to 13 ribs. The ribs have meat between the bones and are meatier than spareribs, but do not have as much meat as country-style ribs.

Country-Style Ribs

 Ribs taken from the blade end of the loin closest to the shoulder. Country-style ribs are meatier than other ribs but they are not as easy to eat, due to their bone structure and fat running through the meat. They include a minimum of 3 ribs and can be as many as 6 with bones or boneless.

Button Ribs

 Flat circular shaped bones located at the sirloin end of the loin. The button ribs consist of the last 4 to 6 bones on the backbone that do not have actual ribs connected to them. The meat on the button ribs consists of meat that covers each rib and connects them together.

Spareribs

 The intact rib section, including the brisket bone, taken from the side/belly. The rib section may also include the costal cartilage. Spareribs contain more bone than meat and also quite a bit of fat. Both the bones and the fat contribute to making the ribs tender and flavorful.

St. Louis Style Ribs

Spareribs with the brisket bone removed. The brisket bone is removed parallel to the rib side (perpendicular to the direction of the rib bones), resulting in exposure of cartilage on the brisket bone. The skirt meat (extra meat along the bottom edge on the bone side of the ribs) may be left on or removed.

Kansas City Style
(or Bar-B-Q Cut) Ribs

 Similar to the St. Louis style ribs except they are trimmed more, making the ribs less meaty. The end flap and hard bone along the bottom are trimmed and the ribs are cut into a rectangle shape, resulting in a cut resembling back ribs.

Riblets


Boneless

Smaller rib portions created when the back ribs or spare ribs are cut down to straighten or to make smaller. The riblet portions will vary in size and are also available boneless.

Rib Tips

 The brisket bone that is trimmed off the spareribs when producing St. Louis Style ribs. Rib tips are small meaty pieces of the breastbone.

Beef  Ribs

Beef Ribs

The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal. The 13th rib is part of the loin. The rib primal contains ribs 6 through 12.

A short rib refers to a small piece that has been trimmed from the main portion of a rib when the rib cage is trimmed into smaller cuts. Short ribs are cut from the chuck and plate primals and back ribs are from the rib primal. Short ribs cut parallel to the bone are known as English style short ribs. They may include a bit of the bone or may be sold boneless. Short ribs that are cut across the rib bones are known as flanken.

Short Ribs (Chuck)

English Style Short Ribs

Flanken Style Short Ribs

 Ribs 1 through 5 are located in the chuck primal. They have plenty of meat and have less fat than short ribs from the plate. English style short ribs are cut parallel to the bone and flanken style short ribs are cut across the bone.

Short Ribs (Plate)

 The ends of the 6th through the 12th ribs are contained within the plate primal cut. The plate short ribs are usually taken from the flat ends of ribs 6 through 9 and are cut only a few inches long. The ends of ribs 10 through 12 have more fat than meat.

Back Ribs

 Back ribs are the portion remaining after a rib roast is boned. The full back ribs are long and do not have a lot of meat, but they are tender and tasty when grilled.

 

 

Lamb Ribs

Ribs

Lamb ribs that will be grilled or barbecued are cut from the breast primal. The rib primal is reserved for tender rib chops and rib roasts. The meat of the breast primal can be a bit tough, so it is best to first marinate or braise the ribs cut from the breast before they are grilled or barbecued.

Spareribs

Spareribs are cut from the breast primal and usually come in large slabs. They contain more bone and fat than meat. They are very tasty when prepared by first braising or simmering in a seasoned liquid, then grilling or barbecuing.

Riblets

Lamb riblets are individual ribs separated from a slab of spareribs. They may be bone-in or boneless.

Denver Ribs

Spareribs that have been trimmed of all fat and connective tissue are known as a Denver ribs. They are best suited for braising, although they can be grilled if they are marinated first.

Chicken

Chicken Types 

There are several varieties of chicken available, such as regular chicken, Cornish game hens, and poussin, also known as spring chicken. Cornish game hens are very small pump chickens that are a cross between a Cornish and Plymouth Rock chicken. They produce a greater amount of white meat in comparison to their dark meat, than other birds and the meat is very tender. The Cornish hen generally weighs between 1 and 2 pounds and is prepared as a single serving. A poussin is an extremely young, small chicken, and it provides a very mild flavor. Because it is so young, it has very little fat. Regular chickens are classified according to their age. Listed below are the common classifications.

Broiler-Fryer A chicken ranging in age from 7 to 13 weeks and weighing from 1-1/2 to 4 pounds. Their meat is very tender and they can be prepared by most any cooking method, such as broiling, braising, frying, roasting, and grilling. Depending on their size, a broiler-fryer will generally serve 3 or 4 people.
Roaster

A chicken ranging in age from 3 to 5 months and weighing from 3-1/2 to 7 pounds. Their meat is tender and more flavorful that the broiler-fryer chickens. They make a good roasting chicken but can be prepared by other methods and are good in other dishes. A roaster chicken will generally serve approximately 5 to 7 people.

Stewing Chickens A mature chicken, which is over 10 months old and weighing in the range of 4 to 7 pounds. Their meat is very flavorful but tougher than that of the broiler-fryers and roasters. They are best used for stews and soups, or should be cooked slowly with a moist heat method such as simmering or braising.
Capons Male chickens that have been castrated. They are generally under 8 months old and will weigh in the range of 5 to 9 pounds. The capon has more white meat but generally has a higher fat content. Their meat is the most flavorable of all the chickens and it is very tender. Capons are great roasting chickens and will serve approximately 6 to 9 people.
  Roaster Capon Boiler/Fryer Cornish Game Hen  

The picture above illustrates the difference in size between some of the different types of chickens.

Chickens are also classified according to the method used to raise them. Each method has an effect on the quality of meat. Shown below are some of the methods used.

Natural Chickens can be labeled as "natural" if it does not contain any chemical preservative, artificial coloring or flavoring, or any other synthetic substance. It can be processed using traditional methods, such as freezing, smoking, roasting, and drying. These minimal USDA standards allow even chickens that have been treated with antibiotics and growth enhancers to be classified as "natural."
Free-Range

Chickens labeled "free-range" have only one requirement, which is that it must have had access to an outside environment. Free-range chickens are thought to have more flavor, but generally have a tougher meat. The chickens may have been exposed to antibiotics, growth enhances, and steroids.

Organic Chickens labeled "organic" must be certified by a certification entity. To be certified the chickens must be fed organic feed that is made up of grains and soybeans that have been grown in soil that has not been exposed to chemical fertilizers, pesticides, or other harmful chemicals. They cannot be treated with any drugs or antibiotics, and they must have outside access. Organic chickens are available for those concerned with consuming a healthier meat and promoting a healthier environment for animals and humans.
Kosher A kosher chicken must be raised and processed with strict guidelines under rabbinical supervision. The chickens are fed only grain and are free-range. They are never given any antibiotics and they are individually inspected. When they are processed, the chickens are soaked in a salty brine solution to give the meat a unique flavor.
Conventional Conventionally raised chickens are raised under confined conditions without exposure to natural sunlight or access to the outside environment. Due to these conditions, growth enhancers are sometimes used to promote growth and the need for antibiotics is greater. Often the conditions are overcrowded and the feed used has potentially been exposed to harmful chemicals. Chickens raised under conventional methods have less flavor than those raised by other methods, such as free-range or organic.

There are other descriptive terms used to identify chicken that should be understood. Some of the terms, which can apply to most any chicken type and chickens raised by most any method, are listed below.

Fresh Chicken meat freezes at about 26° F. Any chicken labeled "fresh" in a food store has never been allowed to be cooled to a temperature lower than 26° F. Chickens that have been frozen and then defrosted before they are sold, cannot be labeled "fresh". They are usually labeled as "previously frozen". A fresh chicken should be cooked no later than 3 days after the "sell-by date" printed on its label.
Frozen

In order to be considered "frozen", a chicken must be cooled to a temperature below 0° F. A chicken that has been defrosted before it is sold may be labeled "previously frozen". A frozen chicken may be safely prepared as long as a year after it was originally frozen. A frozen chicken that has been thawed should not be refrozen until after it is cooked.

Prestuffed:
Prestuffed chickens can be purchased with a variety of stuffing flavors. Prestuffing and freezing a chicken at home can be dangerous because home freezers cannot freeze as quickly as commercial freezing processes. The stuffing increases the rate of harmful bacteria growth, which may multiply rapidly before the chicken has a chance to freeze properly when using a home freezer.

Self-Basting:
A frozen self-basting chicken is injected with various ingredients, such as oil, juices, and seasonings, before it is frozen. When the chicken is roasted, the added ingredients keep the meat moist and tender.

Boneless Chicken:
Pieces of white or dark meat that have the bone removed before freezing. The boneless chicken adds convenience to the preparation and requires less effort when eating.

Hard-Chilled Chickens that are hard-chilled are cooled to temperatures between 0° F and 26° F. They are not considered fresh or frozen and so they are not labeled as such.
Chicken Cuts Chicken is often cut into parts, packaged and sold fresh or frozen. Some of the cuts available include: halves or splits which are the two sides of a broiler-fryer cut in half; the breast quarters which is made up of the breast, wing, and back; the breast which is available bone-in, boneless, with skin or skinless; the wings are a cut that contain white meat and a lot of bone; the leg quarter is a cut that includes a thigh, drumstick and part of the back; the leg is all dark meat and consists of both the drumstick and the thigh; the drumsticks are the lower portion of the legs; the thighs are the top portion of the legs; the giblets include the neck, heart, liver, and gizzard, which are generally packaged together and inserted in the cavity of a whole chicken. Most cuts are available both fresh and frozen.
Whole Cut Up Chicken A whole broiler-fryer chicken that has been cut into individual cuts and packaged together as a single unit. The cut up chicken generally consists of two drumsticks, two thighs, two wings, and two breasts. The giblets are sometimes added to the package also.
Ground Chicken The white and dark meat of the chicken is deboned and then ground. Generally the two are combined together, but if requested, a butcher could grind just one or the other. The dark meat contains more saturated fat than the white.

Brisket

 

 

Brisket

Brisket

Point Cut

Flat Cut

The brisket is located between the fore shank and the plate. It is usually sold boneless and it is flavorful, but tough. Pot-roasting helps to make the meat more tender.

A full brisket may weigh 10 pounds or more, so it is usually cut into two sections. The front half is known as the point cut, thick cut, or deckle. The back half is known as the flat cut, thin cut, or brisket-deckle-off and is more commonly found in food stores than the front half. It is also a common practice for food stores to cut both halves of the brisket into several portions and offer them as smaller roasts.

The flat cut is lean, but it has a layer of fat on the surface while the point cut contains more internal fat than the flat cut. The fat helps to moisten the meat when the cuts are pot roasted.

Pork Roast

Pork

Pork Roasts

Generally a larger cut that is used to serve several people. Roasts can range in size from as small as 2 lbs. up to 20 lbs. or more. They are available from almost all the primal cuts and vary in tenderness and leanness, depending on the cut they are taken from. Most are available bone-in or boneless and some are available cured, smoked and fully cooked, but generally they are purchased fresh.

Blade Boston Roast

 Sometimes called Boston butt roast, this roast is from the shoulder primal cut. The roast is tender and it contains a fair amount of fat which keeps the meat moist and provides good flavor to the meat when it is cooked.

Shoulder Blade Roast

 A roast from the shoulder primal cut, which is fairly tender and flavorful. This roast is cut from the section of the shoulder closest to the blade end of the loin. It is marbled with a fair amount of fat which keeps the meat moist and provides good flavor to the meat when cooked.

Boneless Shoulder Roll

 A boneless shoulder roll is a roast from the blade shoulder. The bones are removed and the meat is rolled and place in a string type bag, which remains on the roast as it is cooked to hold the shape of the roll. The boneless shoulder roll is available fresh, or cured and smoked.

Picnic Roast

 Sometimes called arm roast, this roast is a fresh cut that comes from the shoulder primal cut and it contains more fat than the blade Boston roast. A well trimmed roast provides a very rich flavor when roasted. Often this cut is smoked and then it is referred to as a picnic ham, although it is not a true ham. This cut is economically priced.

Blade Loin Roast


Bone In


Boneless

Sometimes called rib end roast, this roast is cut from the end of the loin closest to the shoulder. It is leaner than the shoulder roasts but contains more fat than the other roasts cut from the center cut or sirloin end of the loin. It is available bone in and boneless.

Crown Roast

 The crown roast is an elegant roast made from two center cut racks of ribs, which are bent to form a circle and then tied together with the bones facing out. The two racks are tied together with string to hold their shape and then the bones are frenched at the top so that at least one inch of bone is exposed. This roast generally must be special ordered and is priced higher than other roasts.

Center Cut Loin Roast


Bone In

Boneless

A lean and tender fresh roast taken from the middle of the loin primal cut. It is considered one of the prime cuts of pork. It contains part of the backbone, which adds flavor but makes it harder to carve. The bones are sometimes frenched on this roast to make it easier to slice after cooking. When this is done it is called a rack of pork. This roast is frequently boned to make it easier to carve when cooked. The bones are sometimes tied to the roast to add flavor while cooking and they are then removed to carve. The rack of pork and the boneless roast will generally cost more and need to be special ordered.

Rack of Pork

 A rack of pork is a center cut loin roast that has had the bones frenched, which makes it easier to cut after it is cooked. You can french the roast yourself or you can have it special ordered already frenched. A special ordered frenched roast will generally cost more than an unfrenched roast.

Sirloin Roast

 A roast cut from the sirloin end of the loin, which is the end closest to the hind leg. It is a fairly lean roast but contains part of the backbone and hipbone, which makes it harder to carve. Economically priced.

Fresh Ham Roast

 A roast, cut from the leg/ham primal cut, which has not been cured or smoked. It is lean and flavorful but because of its location on the pig, the ham roast is generally not as tender as the other cuts and its bone structure makes it more difficult to carve. A cut from the top of the leg is sometimes called a top leg roast or an inside roast and a roast from the bottom portion is called a shank roast or leg roast.

Sausage

Pork - Sausage

Pork Sausage

There are many different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as breadcrumbs, rice, cereal, soybean flour, and dried milk solids. Some varieties are a mixture of pork and other meats, such as beef, veal and poultry. Sausage can be found in the form of ground meat, patties, stuffed into casings and slices. The casings can be a natural casing made of animal intestines or an artificial casing. They are cured and/or smoked and may also be cooked or dried. Different varieties of sausage are served for various purposes, such as entrées, breakfast meats, luncheon meats, and appetizers. The basic types produced are shown below.

Fresh (uncooked)

Sausage made from uncooked pork, which is chopped or ground, seasoned and then sold in bulk, formed into patties or stuffed into a casing. It may also have other meats, such as beef or poultry, added to it. Fresh sausages have not been cooked or cured, but may be smoked and must be cooked before eating. Includes products such as ground sausage, bratwurst, weisswurst, bockwurst (also available cooked), and linguica.

Smoked and Cooked

Made from fresh chopped or ground pork that is cured, smoked and cooked fully. These sausages are ready to eat and include products such as kielbasa (cooked polish sausage), franks, bologna (sold in rings and slices), and knackwurst (knockwurst). Some of the products, such as franks and bologna, are available as fine ground and coarse ground.

Cooked

Pork sausage that has been fully cooked but not smoked or cured. It is generally in the form of skin-on or skinless links and patties that are ready to heat and serve but can also be found in a processed form, such as braunschweiger, which is used as a meat for sandwiches.

Dried

Sausage that has been cured and dried under a controlled process using bacterial fermentation to create a distinctive flavor. They are wrapped in a casing and are generally hard and dry in texture and can be stored indefinitely without refrigeration as long as they are sealed in their original package. Once opened, they should be refrigerated. Pepperoni, Genoa salami, cotto salami, and chorizo are common dry sausages that are available. Dried sausages are ready to slice and serve.

Semi-dry

Semi-dry sausage is dried in the same manner as dry sausage but does not have as much moisture removed. They sausages are softer than the dry sausages and should be refrigerated to maintain their quality. Summer sausage, Lebanon bologna, and mortadella are examples of semi-dry sausage.

Sausage Specialties

These are ready to slice and serve products that consist of ground meats, which are seasoned and cooked but generally are not smoked. The sausage specialty products are most often used for making sandwiches and hors d'oeuvres. They are often referred to as luncheon meats or cold cuts and are available in loaves, canned, sliced, and as prepackaged vacuum packed slices. They require refrigeration and for maximum freshness should be used within 3 to 5 days after opening . Canned meats, chopped ham loaf, peppered loaf, honey loaf, olive loaf, and scrapple are examples of sausage specialty products. Some of the specialty meats are available in reduced fat varieties also.

Turkey

 Turkeys

Whole Turkeys

Fresh, Hard-Chilled, Frozen

 Any turkey labeled "fresh" in a food store has never been allowed to be cooled to a temperature lower than 26°F. Turkeys that are hard-chilled are cooled to temperatures between 0°F and 26°F. Even though turkey meat begins to freeze at 26°F, in order to be considered "frozen", a turkey must be cooled to a temperature of 0°F or below.

Free-Range

A free-range turkey means that the bird was allowed to roam outdoors, which may have a positive affect on the flavor of the meat, especially if the roaming area was not too crowded. The amount of space that a turkey is given to roam, regardless if it is indoors or out, actually affects the quality to a greater degree than if the bird is simply allowed to be outdoors.

Organic

An organic turkey refers to a turkey that was allowed to eat only organic feed and was allowed to roam outdoors (free-range). In order to be classified as organic, the turkeys can never receive any antibiotics. Growth hormones are also prohibited, which is the case for all commercially raised poultry.

Natural

This refers to turkey that has limited processing with no artificial ingredients or coloring added. The term "natural" does indicate that the bird was free-range. The meat will also be a bit drier than other types of turkeys that have had additional processing.

Kosher

A kosher turkey must be raised and processed with strict guidelines under rabbinical supervision. The turkeys are free-range birds that are fed only grain, are never given any antibiotics, and are individually inspected. When they are processed, the turkeys are soaked in a salty brine solution to give the meat a unique flavor.

Frozen Prestuffed

Prestuffed frozen turkeys can be purchased with a variety of stuffing flavors and in a large selection of sizes. Prestuffing and freezing a turkey at home can be dangerous. Home freezers cannot freeze as quickly as commercial freezing processes. The stuffing increases the rate of growth of harmful bacteria which may multiply rapidly before the turkey has a chance to freeze properly.

Frozen Self-Basting

A frozen self-basting turkey is injected with various ingredients, such as oil, juices, and seasonings, before it is frozen. When the turkey is roasted, the added ingredients keep the meat moist and tender as well as providing extra flavor.

 

Turkey Parts

Turkey Parts

Turkey is often cut into parts, packaged, and sold fresh or frozen. Turkey breasts, drumsticks, thighs, and wings can be sold this way. The breast section of a turkey is quite large and it is often cut into smaller cutlets that are thinly sliced.

Breast

Full Breast - Not Boned

Breast Half - Not Boned

Boneless Breast Half

Turkey breast is all white meat, very low in fat, and high in protein. It is available fresh or frozen and bone-in or boneless. Turkey breast can be purchased whole or split.

It is usually less expensive to purchase a whole, bone-in breast and perform the boning and cutting at home. A premium is charged for turkey pieces that have been boned and trimmed because of the extra labor involved.

The meat from the breast is one of the most nutritious meat sources available. It is low in calories, fat, cholesterol, and sodium. If the skin is removed, turkey breast is a good food source for people on low-fat and/or low sodium diets.

Tenderloin

Turkey breast can be divided into smaller cuts and packaged such as turkey steaks, slices, or tenderloin. A turkey tenderloin is a small section of the breast meat that is removed from the inside of the breast near the keel bone. They are boneless and skinless and usually weigh between 6 and 12 ounces. They are available fresh or frozen.

Full Wing

 Turkey wings are all white meat and can be purchased whole or in sections.

Drummette

The portion of the wing nearest to the body can be cut between the shoulder joint and the elbow joint. This section, known as the drummette, can be larger than a drumstick of a chicken depending on the size of the turkey.

Middle Wing

The flat middle section of the wing between the elbow and the wing tip can be cut as one piece.

Wing Tip

 Wing tips, which do not contain much meat, may be packaged and sold for the purpose of adding flavor to soups and stocks.

Hind Quarter

Marketed fresh or frozen, the hind quarter includes the drumstick, thigh, and part of the back. It consists entirely of dark meat and range in weight from 2 to 6 pounds.

Thigh

 The thigh is the upper part of the leg above the knee joint. Thighs are marketed as bone-in, with or without skin, or boneless, with or without skin. Bone-in thighs with skin are usually available in weights ranging from half a pound to 1½ pounds and contain all dark meat.

Drumstick

The drumstick is the lower part of the leg below the knee joint. Bone-in drumsticks are usually available in weights ranging from half a pound to 1½ pounds.

Giblets

Neck and Giblets

Giblets consist of the liver, heart, and gizzard. When purchasing a whole turkey that has been commercially processed, the giblets (which are usually placed in a bag) and the neck are inserted inside the body cavity.

How Big of Pig Do You Need?

 

How Big of Pig Do You Need?

Approximate Percentages of Loss due to slaughter, cook, bone, fat

On the Hoof

Hanging weight

Meat

Will feed (approx.) @1/4 lb pp

20.00

13.00

5.85

23.40

30.00

19.50

8.78

35.10

40.00

26.00

11.70

46.80

50.00

32.50

14.63

58.50

60.00

39.00

17.55

70.20

70.00

45.50

20.48

81.90

80.00

52.00

23.40

93.60

90.00

58.50

26.33

105.30

100.00

65.00

29.25

117.00

110.00

71.50

32.18

128.70

120.00

78.00

35.10

140.40

130.00

84.50

38.03

152.10

140.00

91.00

40.95

163.80

150.00

97.50

43.88

175.50

160.00

104.00

46.80

187.20

170.00

110.50

49.73

198.90

*Actual percentages may (and probably will) vary. This is to be used as a guideline

 

How longer will my pig take to be Q'ed?

Weight
(lbs)

Charcoal (lbs)

Cooking Time (hrs)

65

120

6-7

75

140

7-8

100

160

8-9

125

180

9-10

*Stuffed pig will take longer

or

1 hour per 10 pounds of pig

Smoked Meat Information

http://www.smoking-meat.com/

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