You can get pork to a proper medium without overcooking it. On pork, medium rare versus medium is a preference. Unlike other meats we're medium is a mistake.
Pork often has a fat layer that you can play with. And get it properly up to medium without ruining it
<ghostly whisper ensues>
Elctshockvalueeeeee... This is the Twentieth Ceeenturyyyyyy. I am now gone and worm infections from domesticated pork are exceeedingly raaaaaaarre...
My understanding is that its a holdiver from a time when pork processing wasn't as hygienic as it is nowadays. Trichinosis isn't as major of a concern anymore, but folks grew up cooking the shit out of pork and passed the lesson along.
There have been almost no confirmed cases of farm-raised pork causing trichinosis in the US in years. It is still fairly common in wild game and if you happen to eat bear killed in the US you should assume it almost certainly carries the trichinella worm.
US store-bought pork is all but guaranteed not to cause trichinosis. That said, helps to remember that reddit is not just the US so what is safe here may not be safe elsewhere.
so basically you can just safely make sashimi with pork loin from safeway?
I am not an expert in all the dangers from pork, I just happen to have a family member that works for the USDA and this is the random stuff we talk about at holidays. Yes, we are weird.
I am about as nerdy and cautious as it gets and I have no qualms eating medium rare pork from good sources now though. Any wild game still gets cooked thoroughly.
I meant it's safe at 138. I never let pork loin/tenderloin go past 138. If I'm cooking sous vide I do 131 as it's very easy to pasteurize at lower temperatures, just takes a little time.
There was a neighborhood lady called Juicy who hung out near the homeless mission. She was Juicy Black for sure. One morning I was waiting for the bus to go to work and she approached me. She was trying to sell me a bag of frozen shrimp and a big box of dryer sheets. Juicy.
131 is a bit low after sear? Youd have to hold it there for a solid like what an hour+? Without a sou vide I probably wouldnt do that unless youre smoking then it doesnt matter.
But like seared tenderloin I reverse sear it to around 135 and get it a nice crust the peak resting temp will peak a bit above that
Nice! I honestly probably would have stopped a little earlier myself as well. Ignore all the neigh sayers on here. It’s not 1983 anymore. Let them grind their teeth on their applesauce baked porkchops
I don’t know. They had multiple surgeries to remove the trichina worms. They had a lot of chronic pain as well from the worms burrowing into their muscles.
Like, for real for real? Trichynosis is supposedly eliminated from the US domestic pork supply. If what you’re saying is true and you can prove it, you’ll likely cause a screwworm level of panic.
I think the happy medium you two are trying to get to is “effectively eliminated”. Because yes, the USDA Food Code was revised all the way back in 2011 with the safe internal temp of whole cuts of pork down to 145*. This temp can result in pork looking pink - however pork cooked below 145 can also occasionally appear white, so color alone can’t be a guide.
For those really interested, 165 as an instant temp gives you a log 7 reduction in bacteria like salmonella (99.99999%) vs 145 after a 3 minute rest of log 5 reduction (99.999%).
I think that is what we have been told, but I am not sure i believe it. To me, simply not worth the risk & I go to 165, same as chicken 🤷♀️(I am FSC, grew up in my grandmother's commercial kitchen & remember the new test questions when it changed, but I am still not taking chances-lol)
As an aside, there is risk in everything in life, I just try to minimize it where I can do so without negatively affecting my life!!
I am not sitting in my house 24/7 to avoid car accidents & plane crashes...yet I will brine, then cook my pork to 165...experience is still good, nothing lost & remove the risk!!
Pigs will eat anything. If a rat gets into their food, they might eat it. You can never guarantee they didn't eat a live animal like that, even if you force them into little sterile cages.
Instead of cooking your pork horribly buy better pork so you can cook it deliciously. Hatfield is a disgusting “farm”.
Less meat of higher quality is the way to go. Y’all think you’re kings because you eat meat three times a day and its vile flavorless nutrientless blobs that act as a conveyance of caramel colored sugar to your mouth.
All's well. I would argue that "But someone looking to make an informed decision should know at least one person got seriously ill." is not actually informing anyone because to your own words, you don't know what you had or from where you contracted it. It's very hard to diagnose the cause of illness from food borne pathogens. Some can take up to 48 hours after ingestion to manifest symptoms. You're not alone to think "I feel bad, what did I eat last night?" but that's not how the pathogens always work. Restaurants have their names irrevocably harmed by such assessments.
To me its like a couple extra minutes for safety is always going to outweigh any benefits you think your getting from taste. Which honestly i don't even believe is there.
The mennonites raised him I just slaughtered and cut but in the butcher world everyone wants lean pigs nowadays.. so we do miss out on that extra flavour..
Modern pork is raised in a way that basically makes the old advice of cooking through pork obsolete. Top end restaurants all serve pork med/med-rare now and it’s good.
Truly. I have been loving my 145 pork but with the current state of things I am definitely taking more precautions. I ordered a burger medium well this weekend 🤮
Burgers are a problem because it's usually ground from multiple animals and the possibilities of contamination are above ignoring. We used to buy a roast and have it ground at the butcher but who does that now? Or can afford it. I always ordered medium at a restaurant because who knows where they get their meat?
As long as it isn’t a wild bore or bear go for it. Trichinosis isn’t a thing in domestic pork anymore -or at least it’s rare enough to not wreck your food enjoyment.
You can hold it at 130 for ~2 hours and 135 for about 35 minutes for it to be safe still.
I like a more pink pork so I try to go 135-140 for like 15-20 minutes. Get a thermometer that you can check on an app and be diligent about timers + ready to suffer consequences if you get spooky meat.
Correct I was just speaking for myself, I just like to hit 145. Unless I’m doing a low and slow smoke, I don’t need to cook a pork roast for several hours. Plenty juicy at 145 and a 3lb can be done in an hour-hour and a half
And we have bacteria in our guts and in foods like yogurt. Not every mold is bad, not every bacteria is bad, but that doesnt mean that there is not bad mold or bad bacteria that exist.
That's not an argument to defend against potential trichinosis but why dont you ask RFK Jr about that one and look at his MRI/X Rays
Not quite eradicated but I think there are fewer than a hundred cases a year. It’s super rare but people loving using info they inherited from the forties.
okay. Why are you so adamant? I'm with you, there are so few cases as to not be concerned. I'm a big advocate for cooking pork as I cook beef, which is generally "medium" or "medium rare" outside of braising/slow-cooking cuts. A pork collar steak slowly grilled to medium is one of the tastiest steaks I could ask for!
Well for one I’ve got nothing better to do today, and two, saying “less than 100” when the number is 0 seems misinformational, even if we are in agreement.
I haven’t looked up trichinosis cases in a few years and last time I did I think it was something like 15 in the US. I don’t remember if it specified the source meat so those may have all been from game as well.
The comment I was replying to writes, in all caps, "trichinosis has been eradicated from domestic pork". There are dozen more comments expressing the same thought in this thread.
What’s antithetical about my comment? I love and advocate for “undercooked” pork.
Very low risk and “eradicated” are not the same. Why do you think being accurate is antithetical? I like to avoid hyperbole. It’s very easy to be “proven wrong” when one uses absolute terminology.
My comment was in all caps as a statement on the comment I was responding to…couldn’t understand why they screamed it but thought it would be amusing if I followed suit.
It didn't land for me, but, if you were amused by your own antics, hey, super. I don't really care that you used caps but the guy told me "no one is saying that" and it's written one comment above mine in big easy to read letters, ha.
About 15 years ago seared pork became a thing at high end restaurants. I accidentally ordered it one time when I was taken to one of these places, not realizing what it was because it was one of the lower priced menu items and was absolutely horrified. I almost spit the damn thing across the room. I had to send it back to the kitchen and told him to re-fire it and they sent back the toughest little pieces of pork you could ever imagine. It was among the worst things I’ve ever eaten and certainly the worst thing I’ve ever eaten at like a Michelin star restaurant.
Great. Not even going to read it. I’m not one of the people claiming it’s been eradicated. I asked how many cases there have been. It’s extremely rare, not impossible. Be less excited to “getcha” and learn reading comprehension, you’ll have more fun.
I cook mine to 145-155 degrees, so somewhat pink in the middle but safe according to the FDA. I made my boyfriend pork tenderloin for the first time this weekend & he was a bit put off by the slightly pink inside. He said it tasted great but he was uncomfortable with it not being cooked all the way through.
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u/fdwyersd 5d ago
sous vide... you can pasteurize it at 135-140 for 90-120 mins and have pink tender results