Ever since I was a youngster, we were always told to cook pork to at least 180* or so. However, now I'm hearing more and more to cook roasts to pink...... 140* to 160*.
What's the latest thinking? still a fear of the trichana (sp?) worm or treat it like beef?
Bill
What's the latest thinking? still a fear of the trichana (sp?) worm or treat it like beef?
Bill