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FDA adjusts recommended temperature for Piggy down to 145 degrees

post #1 of 10
Thread Starter 

 

Quote:
Pink Pork Deemed Safe Just in Time for Labor Day

Matthew Rogers — Updated guidelines released yesterday by the USDA say that, finally, we can cook pork just a little bit less and not have to worry about it being undercooked. The guidelines lowered the "safe" temperature for pork to reach before being considered cooked down from 160 to 145 degrees, meaning pork can be slightly pink.

People have been skirting the temperature rule for years, but it was always with a slight sense of worry. The problem was that pork cooked at temperatures like 145 degrees just plain tasted better, but salmonella and trichinosis scares had forced regulators to hike it up to a crispy 160. A USDA spokesperson has now said that number "was probably overkill." Photo by Christopher Aloi.

http://lifehacker.co...or-memorial-day

http://www.fsis.usda...rm_to_Table/#23

 

How is this going to effect your cooking?  I always pull my pork butts at 160.

post #2 of 10
Quote:
Originally Posted by Groty View Post

 

 

How is this going to effect your cooking?  I always pull my pork butts at 160.


It won't effect most Pork Butts. Most of us pull them at about 205˚ for pulled pork.

 

 

Bear

 

post #3 of 10

Loin, tenderloin, chops, ham, Canadian bacon etc. That's what will be juicer at the lower temp.

post #4 of 10
Quote:
Originally Posted by SmokinAl View Post

Loin, tenderloin, chops, ham, Canadian bacon etc. That's what will be juicer at the lower temp.


This is great !

That means all hams, instead of just the ones you get that have it marked on the pack. You can actually drop yours from 148˚ to 145˚??

Canadian Bacon will be more Chooosy at 145, if you want to eat it cold or warm it up a bit.

My Boneless Smoked Pork Chops are going to be Awesome!!!! (Smoked to 145˚, and just heated up a bit for Supper).

 

I consider this a really GOOD thing.

 

Let's celebrate Al----You bring the beer!

 

popcorn.gif

 

Bear

 

 

 

 

post #5 of 10

Just started useing I .T .For decades i have use .No blood no foul methode and time and temp.Pink was ok it's pork .It's not a red meat,not a white meat ,but a pink meat.Plus the smoke ring on the meat was pink.

post #6 of 10
Thread Starter 
Quote:
Originally Posted by Groty View Post

 

 

How is this going to effect your cooking?  I always pull my pork butts at 160.



I don't know why I said 160.  Not enough coffee this AM.

post #7 of 10
Quote:
Originally Posted by Bearcarver View Post




This is great !

That means all hams, instead of just the ones you get that have it marked on the pack. You can actually drop yours from 148˚ to 145˚??

Canadian Bacon will be more Chooosy at 145, if you want to eat it cold or warm it up a bit.

My Boneless Smoked Pork Chops are going to be Awesome!!!! (Smoked to 145˚, and just heated up a bit for Supper).

 

I consider this a really GOOD thing.

 

Let's celebrate Al----You bring the beer!

 

popcorn.gif

 

Bear

 

 

 

 


Yea Bear this is really great. Stuffed pork loin at 145 is going to be out of this world. The hams I already know are better at the lower temp. I have a loin curing in the fridge as we speak & the Canadian bacon is coming out of the smoker at 145.

 

     cheers.gif

 

post #8 of 10

Yeah.... they have using the lower temp on pork on all the cooking showes for a while now. It's funny watching showes like "Chopped" and seeing the cooks get dinged for overcooking the pork now.

post #9 of 10
Quote:
Originally Posted by SmokinAl View Post




Yea Bear this is really great. Stuffed pork loin at 145 is going to be out of this world. The hams I already know are better at the lower temp. I have a loin curing in the fridge as we speak & the Canadian bacon is coming out of the smoker at 145.

 

     cheers.gif

 


Al,

This time with that loin, cut a few slices at about 3/4" thick. Then put them in the fridge for a few days, or freeze them for longer. Don't eat them right away.

Then one day for Supper, put one in a hot greased pan for you & one for Judy. Just keep them in there long enough to get bubbly & a little browned on each side, and warm or hot inside. They'll be the best Smoked Pork Chops you ever ate---I guaranteeeeeeeee!!!! 

 

Then let me know if I was right.

 

Later Dude,

Bear

 

post #10 of 10

yahoo.gif

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