How to know when pork is not over/under cooked (best way, meat)

[NJ Brazen_3133]

How to know when pork is not over or under cooked?

Sometimes, I cut into the pork as is cooking, and it looks pink, and I see some red juice. Is that red juice blood or just myoglobin? Is it okay to eat pink pork meat and that red juice?

I have been making a lot of pork recipes. I usually cook till all the meat is white though. I think I may be over cooking.

I dont want to get swine flu and the what nots.

[oregonwoodsmoke]

Pork is safe when it is still vaguely pink. Lower fat cuts should be cooked to this stage so they are still juicy.


The tougher cuts and the fatty cuts, you cook low heat for a long time until the meat is falling apart.

[greatblueheron]

Meat thermometer an option...

[Cal.M.I.]

Instant read thermometer to 140°

[mainebrokerman]

internal temp to 145f

usda use to recommend 160 ...but now 145f

[NJ Brazen_3133]

Originally Posted by oregonwoodsmoke

Pork is safe when it is still vaguely pink. Lower fat cuts should be cooked to this stage so they are still juicy.


The tougher cuts and the fatty cuts, you cook low heat for a long time until the meat is falling apart.

What about the red colored juices?

Originally Posted by greatblueheron

Meat thermometer an option...

I want to know about the old fashion methods, by eye and feel.

[Cal.M.I.]

Originally Posted by mainebrokerman

internal temp to 145f

usda use to recommend 160 ...but now 145f

When you remove from oven at 140° and let sit for 10 or so minutes the temps will rise to 145°+.

[oregonwoodsmoke]

Originally Posted by NJ Brazen_3133

What about the red colored juices?..........I want to know about the old fashion methods, by eye and feel.

I'm not getting any red juices flowing from barely pink pork. If there are red juices, you need to cook a bit longer.


To be able to cook meat by eye and by feel, you learn how to do that by experience.

[Angorlee]

I simply over cook it to make sure its done

[silibran]

Originally Posted by NJ Brazen_3133

What about the red colored juices?



I want to know about the old fashion methods, by eye and feel.

The thing is, an instant read thermometer is the best way to judge doneness. They have become quite affordable, and are now considered essential. The thermometers will also measure the temps of hot liquids. After you have used the thermometer awhile you’ll get better at judging doneness visually.