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Pink Yea as long as it hits the correct temp of 160. Remember to take the meat off the fire or out of the heat when it hits 153-155 as it will continue to rise to about 160. That's how you get pink juicy meat without drying it out. Plus the resting period of 10-30 minutes depending on the size of the piece of meat in question. Brining before cooking will also produce wonderful tender and juicy pink meat.
I cook pork to 145 degrees for pork chops or pork roasts
pork today is 35-40% leaner than it was 35 years ago, the number one pork item sold in this region is boneless pork chops, and they can be very dry and rubbery if over-cooked
for those that use a slow cooker on pork roasts- keep doing it!!
pork use to be recommended at 160 , now they have revamped it to 145 .... same as internal temp on poultry, use to be 180, now its 165 f
Probably 99.999999% of the pork, beef, and lamb that you buy is safe to eat raw. If it isn't then you should start buying your meat somewhere else.
Any bacteria that is on meat is going to be on the outside, so being pink in the center isn't going to be a problem. A liberal salting and a good sear should take care of anything on the outside.
Probably 99.999999% of the pork, beef, and lamb that you buy is safe to eat raw. If it isn't then you should start buying your meat somewhere else.
Any bacteria that is on meat is going to be on the outside, so being pink in the center isn't going to be a problem. A liberal salting and a good sear should take care of anything on the outside.
For me it isn't a matter of being worried. I love my steaks black and blue. It's a matter of taste. I don't like the flavor of rare pork. I had it a few times and just don't like it. I don't like it well done either but blush pink is perfect for me.
For me it isn't a matter of being worried. I love my steaks black and blue. It's a matter of taste. I don't like the flavor of rare pork. I had it a few times and just don't like it. I don't like it well done either but blush pink is perfect for me.
Definitely - The texture of raw pork isn't that great either. I can't see pork tartare becoming a big thing any time soon. I think the most important thing is to make sure it isn't dried out, I like to brine pork and then grill it to a pink blush.
Location: Scott County, Tennessee/by way of Detroit
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Quote:
Originally Posted by mainebrokerman
I cook pork to 145 degrees for pork chops or pork roasts
pork today is 35-40% leaner than it was 35 years ago, the number one pork item sold in this region is boneless pork chops, and they can be very dry and rubbery if over-cooked
for those that use a slow cooker on pork roasts- keep doing it!!
pork use to be recommended at 160 , now they have revamped it to 145 .... same as internal temp on poultry, use to be 180, now its 165 f
Yes, most people badly overcook pork into a dried out beef-jerkey of tastelessness. Now, I don't want it too pink, certainly not as rare as a properly cooked steak, but that being said a perfectly cooked pork chop should have a bit of a pink center.
The sickest I have ever been from food was by way of under cooked pork.
Quote:
Originally Posted by Dude111
Im sorry to hear this..
Its not good to risk getting something,JUST C00K IT ALL THE WAY!!!! -- Why take a chance??
The sickest I have ever been from food was from strawberries. How long do you recommend I cook them?
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