The blade end of a pork loin which contains not less than 3 nor more than 6 ribs The chine bones are removed so the cut exposes lean meat between the featherbones and ribs Country-style ribs are divided into approximately equal portions by cutting through the flesh from the rib end (ventral) side to the feather bone side without severing the muscle cover (trapezius), leaving both portions attached (IMPS 423)

A thick, chined, bone-in, beef rib steak cut parallel to the bone The piece includes a short piece of bone ventral to the eye with all the meat and tissue removed

Fried or slow roasted pig skin with some fat attached

A nasty chemical that forms when the natural ingredients that make fire are disrupted such as shutting a vent to choke the fire. Creosote can also form on meat that put into the smoker too cold. For this reason it is recommended that you let meat sit on the counter for about 30 minutes prior to smoking to allow them to raise in temperature a little and reduce the risk of creosote. creosote is burny tasting and can make the lips and tongue feel numb when ingested.

A roast made from two rib racks harvested from the 5th through 12th ribs, generally from lamb or pork The racks are fully "chined", the individual racks are curved so the rib bones stand as a vertical half cylinder, and the two racks fastened together end-to-end to complete the cylinder, or crown

A thin slice of beef generally cut from the top (inside) or bottom (outside) round It is tenderized by pounding it with a mallet, jaccarding, or running it through a tenderizing machine A mallet with a diamond pattern will leave a cube-shaped pattern in the meat

A dried ham made from the inside round, eye of round, and outside round of a large pig The salted meat is stuffed into is a pig bladder and tied into a pear shape before being dried for 8 to 12 months in an open-air building environment

The beef steak is produced from the sirloin and consists of the portion of the biceps femoris muscle anterior to the acetabulum The biceps femoris is removed from the sirloin by cutting through the natural seams and made into specified portion sizes or thickness by slicing the pieces at a right angle to the grain (IMPS-1184D)

Controls botulism as well as adds color and flavor to smoked or cooked sausage. A cure is a mixture of salt and spices that are applied to the meat products that serve to preserve and add additional flavor

Sausage that has additives used for preservation, color development and flavor enhancement.

The process of preserving meat or fish with salt