About: http://webisa.webdatacommons.org/23824238

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Use a meat thermometer and aim for a cure temperature between 155 and 160 degrees. (Or, for the more adventurous, try to adapt the 48-hour beef ribs.) Big, bold flavors work well, such as soy sauce, honey and ginger.
http://www.w3.org/ns/prov#wasQuotedFrom	washingtonpost.com