A bit of pink in pork is OK after all

Discussion in 'Pork' started by alblancher, May 24, 2011.

  1. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

  2. heyer5

    heyer5 Meat Mopper

    Beat me to it!  Darn you, I wanted to be the informed one!

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's good news, I've been doing that for a while, but now I feel good that the USDA has said it's OK. It's so much more juicy at 145. Thanks for the info.
  4. flash

    flash Smoking Guru OTBS Member

    Bout dang time. [​IMG]
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    And Ya'll think i'm cwazy when i slam the FEDS for telling WE THE PEOPLE what we should/should not do when smoking.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks AlBlancher !!! [​IMG]

    SmokinAl-----I think they might have read some of your posts!!!!  [​IMG]

    NEPAS------LOL----I don't think they're telling anybody what to do. I think they are giving their informed view of what is safe & what is not---Something people like me need, and are glad to have. I don't think anyone is going to come into your back yard & tell you what you can't do, unless you start that still up again.  [​IMG]

  7. hardslicer

    hardslicer Smoking Fanatic

    I can sleep easy now....thanks to the government
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    If you do start the still up - call me and I will be right over to lend you a hand - with the quality control testing of course [​IMG]

  9. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Appears the USFDA used the 145 temp so many restaurants used that temp   USDA needed a bit more convincing.   The USDA decided that pork producers improved the way they raised their product, greatly reducing the possibility of infection with trichinosis.  Pork has become a cleaner product when it leaves the butchering plant allowing consumers to cook at a lower temperature.   Good lesson for the rest of us.  If you keep everything within proper temperatures, keep it clean and practice a bit of personal hygiene the chances of serving infected meat goes down greatly. 

    Remember this has nothing to do with wild game or pork raised at home or purchased from the local farmer that does not pay as much attention to the health of his animals.
  10. Thanks for posting the info Al.  This is great news. [​IMG]

Share This Page