CHOPS AND ROASTS
For loin or rib chops, or roasts, the “fool proof steak” method will work beautifully, although we recommend a finished temperature in the 140°F range. Here again we are lower than the USDA recommended 160°F, so please do so at your own risk, but with this lean pork you will almost certainly dry out the meat at higher temperatures.
COUNTRY STYLE RIBS
For country style ribs, we recommend a moist, slow cook method. The simplest and best recipes we have found made some of the most delicious pork we've ever tasted:
- Pour an entire bottle of your favorite barbecue or other sauce into a saucepan. After adding the meat, add water until the meat is almost entirely covered.
- Simmer, covered, for about 2 hours, until the ribs are fork tender.
- Sear on an outside grill, or in an oven set to broil, for a few minutes until the outside of the meat is almost blackened.
If you have time on a Sunday morning, we have found that our thick cut bacon cooks best slowly, over low heat. An innovative method we like is covering with foil and a small cutting board or other weight, so that the bacon cooks evenly and remains pressed completely flat. We usually set our stove to a low setting and cook it up to 20+ minutes, letting the excess fat melt away and draining the pan every once in a while so that the bacon is not frying.
Pork sausage in the US can legally contain up to 50% fat and still be labeled "sausage"...but animals raised on pasture without antibiotics and not confined to cages simply don't have as much fat--especially "bad" fats like Omega-6 fatty acids. The best method for cooking our sausage:
• Defrost in warm water until completely thawed (about 15 minutes).
• Cook slowly over low heat in a covered frying pan with some olive oil, using tongs rather than a fork, for 15-20 minutes.