Crumbled bacon has a variety of uses and can be added to recipes for texture and flavor. Salads, soups, casseroles, baked potatoes and stuffings are just a few of the dishes that crumbled bacon can enhance. Bacon is high in sodium, fat and cholesterol, with a whopping 11 milligrams of cholesterol in one slice, fried.

Reheat a brisket so it stays moist and tender, just as when it first came out of the oven or smoker. Reserving the juices when you cook it makes reheating easier, but you can use other liquids, if necessary. Chilled brisket is actually easier to cut so the reheating stage is the ideal time to cut it into slices.

Corned beef responds best to long slow baking with some moisture. It retains its pink color when cooking, so the best way to judge doneness is with a thermometer.

A topside cut of beef, from the back of a cow's leg, is ideal as a pot roast and suitable for the slow cooker. A 100-gram serving of lean beef topside roast, which is about 3.5 ounces, contains 124 calories and 4 g of total fat. It has no cholesterol and provides 22.3 g of protein to your diet.

A good marinade on a properly cooked steak lights up your taste buds. The time spent marinating the steaks helps to add flavor while tenderizing the meat. A steak marinade should include three basic ingredients -- acid, oil and spices -- with each playing an essential role in the marinating process.

Grinding meat, whether for baby food or to make sausage or meatloaf, doesn't require any special equipment. While you may want to invest in a meat grinder if you grind a great deal of meat frequently, for most people, a regular kitchen blender is perfect for the job. You can grind meat before or after cooking it.

Hams are cured with salt, nitrites, seasonings and preservatives that give it a pink color and tender texture. Picnic hams weigh 5 to 8 lbs. and come from the front, or shoulder, of the animal’s body.

Brine is a mixture of water, salt and seasonings that tenderizes meat and infuses it with flavor. Rabbit meat has a soft, salty flavor that works well with the salt in a brine solution. In addition, the inherent dryness of rabbit meat is easily combated by brining it before you cook it.

Whether you make pork patties from fresh ground pork or buy the pre-made version, the cooking instructions are the same. The goal is to cook pork patties to a safe level without sacrificing quality. They should remain moist and juicy, not dried out and overcooked.

Sausage is usually made up of ground meat and seasonings, which are packed into a casing and formed into links. This method was designed for food-preservation purposes, portion control and the preparation — smoking, curing, drying — of meats.

The center cut half-boneless loin is considered one of the prime pork roast cuts. This cut includes part of the backbone. The bone adds flavor to the meat and accelerates cooking a bit.

The trend to name pork chops after beef steaks may cause minor confusion at the butcher's counter. Yet nothing has changed when it comes to preparing them at the kitchen counter. A ribeye chop, for example, is just a basic rib pork chop with a fancier name.