We can now cook pork different

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Interesting. They typically are too far on the safe side, so I'm surprised they lowered the recommended temp so much.

Dont try on wild pigs... they don't have to meet requirements for pathogens and parasites so you would probably get worms from them. I've heard of it happening before. The pork you buy has passed inspection so it should be free of the crap.
 
Good for them for making it official.

But, I haven't followed the 160 rule...well...ever. I stop at 145ish (Depends on the cut) and let carryover get me to 150. Any more than that and I consider it a dry failure.
 
I've been doing med or med-well on pork for years. Maybe cook it a little more when my two kids are involved.
 
There is one kind of pork I DO cook above 160. That is BBQ. slow cook them until they start to almost fall off the bone and that needs to get above 160.
 
Most of todays store bought pork has enough nitrates in it to fertilize a decent sized lawn.

You could probably eat it raw and not catch anything. ICK !

I love me some oink on the smoker but its time to find a local source of FRESH pork.
 
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Gonna get my pork on Sunday night (late anniv dinner) at City House in Nashville. I believe the chef/owner there is one of two restaurants in Nashville that get their pigs whole. Can't remember where it's from, but pretty sure it's local.
 
been that way for several years now,195-205 for easy pulled pork.anything below 190 is hard to pull,when u see them using knifes to chop it u can almost bet it was not gotten hot enuf to break down the muscle
 
Alton Brown had an interesting perspective on one of his shows a while back. I don't remember it verbatim, but something along the lines of there hasn't been a reported case of trichinosis due to improperly cooked pork in over 100 years in the U.S. His pork loin recipe recommends grilling for 2 minutes, per side, twice, so I end up grilling a pork tenderloin for about 8-10 minutes. It comes out a little bit pink and a LOT bit tender.
 
TAFKAP said:
Alton Brown had an interesting perspective on one of his shows a while back. I don't remember it verbatim, but something along the lines of there hasn't been a reported case of trichinosis due to improperly cooked pork in over 100 years in the U.S. His pork loin recipe recommends grilling for 2 minutes, per side, twice, so I end up grilling a pork tenderloin for about 8-10 minutes. It comes out a little bit pink and a LOT bit tender.
Click to expand...

I remember that episode. His explanation of the disease was great...complete with Alien reference.
 
And the recipe was aweseme as well ;)

In fact, it's been since last summer that I've made it. About time to drag it back out.
 

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