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Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Thanks for posting.

    Saw a post the other day referring to USDA lowering the safe temperatures on port.

    The USDA link I have posted has always shown the safe temperature at 145° and that link has been up for 2 to 4 years now.

    The Reluctant Gourmet Site has alway said pork roasts are done from 135° - 140° and has noted that USDA safe recommendations are 10° to 15° above their recommendations. Their recommendations haven't changed in 3 or 4 years either.
    The new reference about the 'new guidelines' is a bit odd. The only thing I see different is the 3 minute rest recommendation.

    Again thanks for the post & link.

    GG
  • thebtlsthebtls Posts: 2,300
    I saw that and posted it yesterday, been discussed a couple of times...bottom line for me personally, I still won't eat it's pink...pork that is...just can't make myself do it after being deathly sick on undercooked pork in a restaurant a few years ago.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • Little ChefLittle Chef Posts: 4,725
    thebtls: How long were you sick for? Just curious.
  • stikestike Posts: 15,597
    And how do you know it was the pork?
    ed egli avea del cul fatto trombetta -Dante
  • thebtlsthebtls Posts: 2,300
    two days.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • BacchusBacchus Posts: 6,019
    I didnt realize it had been posted and discussed. I'm not up on every thread these days.
  • Little ChefLittle Chef Posts: 4,725
    thebtls: Giving pork its due respect, you were not ill from 'undercooked' pork in respect to Trich. You would have had an onset of symptoms after 2 days, and you would have been ill for many weeks. You also would have required aggresive medical care. Now if the establishment mishandled the pork, and it was "bad", that is a whole new bacterial 'stew', but you likely would have noticed it didn't taste/smell right. Just as likely that they mishandled the potatoes/rice/veggies, or your salad. People are always very quick to blame the protein, when in reality, it is more likely to be something completely different.
    Just trying to defend pork a bit, and believe me, the USDA does not issue safe food temps haphazardly. (In fact, they are really very over-conservative!) Hope you give the new temp recs a try, because it makes for some delicious pork! Also, there is barely any pink in pork at 145*. :)
  • Little ChefLittle Chef Posts: 4,725
    Glad you posted it Bacchus. The first couple posts didn't get much play, either.
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