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Author Topic: Pork temperature  (Read 2670 times)
LyricFox
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« Topic Start: May 29, 2011, 11:03:05 pm »

And I wave a hearty farewell to those overdone, dry pork chops that could be used as hockey pucks.

News: USDA Changes Recommended Internal Temperature of Whole Cuts of Pork

http://bbq.about.com/b/2011/05/26/news-usda-changes-recommended-internal-temperature-of-whole-cuts-of-pork.htm
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« Reply #1: May 29, 2011, 11:20:23 pm »

And I wave a hearty farewell to those overdone, dry pork chops that could be used as hockey pucks.

News: USDA Changes Recommended Internal Temperature of Whole Cuts of Pork

http://bbq.about.com/b/2011/05/26/news-usda-changes-recommended-internal-temperature-of-whole-cuts-of-pork.htm

That validates my years of only cooking chops to about 150 degrees. Soooo many of the girls I was cooking for whined because (clear) juices came out when they cut into them.  Roll Eyes
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« Reply #2: May 30, 2011, 02:22:36 am »

That validates my years of only cooking chops to about 150 degrees. Soooo many of the girls I was cooking for whined because (clear) juices came out when they cut into them.  Roll Eyes

I hope you told them that it was supposed to do that?!
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« Reply #3: May 30, 2011, 11:27:01 am »

I hope you told them that it was supposed to do that?!

I did, but they were all used to chops being, as Lyric said, hockey pucks that they swore I was trying to give them food poisoning.

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LyricFox
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« Reply #4: May 30, 2011, 12:29:58 pm »

That validates my years of only cooking chops to about 150 degrees. Soooo many of the girls I was cooking for whined because (clear) juices came out when they cut into them.  Roll Eyes

Ditto. I've refused for ages to cook pork to that temp. It's inedible if you do.
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« Reply #5: May 30, 2011, 02:44:37 pm »

Ditto. I've refused for ages to cook pork to that temp. It's inedible if you do.

IIRC, you only need to cook pork to that temp IF the pig ate table scraps.  Because stuff transfers too well from human to pig and back.

If the pig ain't eating table scraps, you don't need to do it.
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LyricFox
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« Reply #6: May 30, 2011, 02:54:26 pm »

IIRC, you only need to cook pork to that temp IF the pig ate table scraps.  Because stuff transfers too well from human to pig and back.

If the pig ain't eating table scraps, you don't need to do it.

Well, the original reason was trichinosis, but that stopped being a problem years ago in the US. For some reason, the FDA just didn't move on this.
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« Reply #7: May 31, 2011, 02:10:27 am »

And I wave a hearty farewell to those overdone, dry pork chops that could be used as hockey pucks.


Pssh... they don't make good hockey pucks either. Although I imagine they'd hurt almost as bad if you got hit with one!
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