General Chat

Top tip - using the Genes Reunited community

Welcome to the Genes Reunited community boards!

  • The Genes Reunited community is made up of millions of people with similar interests. Discover your family history and make life long friends along the way.
  • You will find a close knit but welcoming group of keen genealogists all prepared to offer advice and help to new members.
  • And it's not all serious business. The boards are often a place to relax and be entertained by all kinds of subjects.
  • The Genes community will go out of their way to help you, so don’t be shy about asking for help.

Boards

Quick Search

Single word search

Tools

Findmypast DNA Banner

Icons

  • New posts
  • No new posts
  • Thread closed
  • Stickied, new posts
  • Stickied, no new posts

pork

Login to Add Reply Stop Watching
ProfilePosted byOptionsPost Date

Shirley~I,m getting the hang of it

Shirley~I,m getting the hang of it Report 10 Oct 2010 17:13

The norm is 25 mins per pound plus 25 mins but the slower the cook the more tender it will be.
Its trial and error.
I have found a great benefit is a meat temperature that you put into the fattest part of the joint and then you can see when its all done.
All meat needs to stand for a while once its out of the oven . cover with foil to keep hot

Researching:
Surname Fahse. Germany. Essex .South East London My avatar is one of our wedding photos of 1957

~`*`Jude`*`~

~`*`Jude`*`~ Report 10 Oct 2010 16:07

l often find mine is tough, l think l have gas up too high!!!!
jude

Researching:
Ukraine...

cane

cane Report 10 Oct 2010 15:35

cheers,
its a shoulder...i have got it in at 160...30mins a pound,...plus an extra 30mins...

Researching:
Barber,henshall, Hackett, smith,Walsh.....Salford,Manchester

Eddieisagrandad

Eddieisagrandad Report 10 Oct 2010 15:23

It depends which cut you're cooking. I tend to buy shoulder because it is cheap, best cooked long (at least 3-4hours) at a very low temperature.

cane

cane Report 10 Oct 2010 15:18

the best cooking time & temperature for pork please....to give best results...:)

Researching:
Barber,henshall, Hackett, smith,Walsh.....Salford,Manchester