Collection search - Coking and Storing Pork Roasts

CANADA. AGRICULTURE CANADA

1978-0095

Sound

1973-02 ?

Information Services of Agriculture Canada

reporter, Colleen Clarke

For variety in every day meals or for that special gourmet touch, choose pork. All cuts of pork are tender enough for roasting, broiling, barbecuing but do take care when cooking pork to save its rich flavor and nutrients, avoid over-cooking which causes it to become dry. When cooking pork roasts, place the meat, fat side up on a rack in a shallow roasting pan and season. Roast, uncovered at 325°F until it reaches 185 F on a meat thermometer for well done which will give a greyish-white color. Most people prefer pork roasted to this temperature but it may be also roasted to a lower temperature of 170F.Fresh pork is a perishable meat and should be stored in the refrigerator, covered loosely with waxed paper. Cured and smoked pork may be kept in store wrappings. Use roasts and chops within 2 to 3 days and cured pork within a week. All of these may be wrapped in moisture-vapor-proof paper and frozen. Roasts and chops may be stored about 4 months and cured meats 1 to 2 months. <1mn 21s>

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