Pork at 131F

evenwhenitsraining

So, the USDA recently revised pork temperatures so that you only have to cook pork to an internal temperature of 145 and rest for at least three minutes, not 160. I worked for Heartland restaurant back in my grad school days so I've been eating pork at a lower temp for a long time. I don't know if it's true or not, but Lenny Russo told me there's never been a case of trichinosis in the US, ever, from eating under-cooked pork. However, it is hard to nail that pale pink stage of pork before it carries over 160 degrees, the proteins suddenly seize and then you're left with not so tender MW pork. Another thing I've learned from reading The Food Lab by Kenji Lopez-Alt is that the USDA guidelines for killing trichinosis are based off of a temperature that kills it immediately, but there are alternative time temperature combinations that also kill harmful organisms. A USDA research shows that after an entire cut of meat is evenly 131F degrees, trichinosis is inactivated in less than six minutes. That means a thick pork chop is perfectly safe at 131 after 66 minutes of sous vide cooking, one hour to make sure it's evenly 131, and then another six to inactivate any trichinosis, so that's how I do all my pork now. Even roasts. Then I get my kamado-style grill rocket hot, like 600 or greater, crust the fat rind with fennel pollen, and then do a quick sear on each side. Turns out perfect every time. Anyone else out there experimenting with stuff like this?

OhioEgger

I don't know where you got 160 from, but I've always used 140-145°F for pork. 160 sounds like something from long ago.

milesvdustin

I cool to 140-145 and they are good

jimdgreat1

I need to try this. We talked about doing some steaks. Maybe a pork loin could be sacrificed to try this. 1 inch or 2 inches thick?

Photo Egg

Also very important to ensure your SV is hitting and keeping 131 if you like to play on the edge. It's not just trichinosis that can make you sick.

Cochon_Couyon

https://recipes.anovaculinary.com/recipe/sous-vide-apple-butter-pork-tenderloin
We do this one all the time and it's like a whole 'nother animal. I pan sear it in butter and set aside to add more butter, diced red apple and brown sugar till soft and deglaze with a big splash of sangria...knockyaout.

Cochon_Couyon

Which fennel pollen you like?

Spaightlabs

recently like 7.5 years ago on the temp change?  

https://www.pork.org/news/new-usda-guidelines-lower-pork-cooking-temperature/

Botch

From what I've read, yes trichinosis has been eradicated in this country; I've been brining and cooking my pork to "pink" for several years now.  I understand the conglomerates are even starting to breed more fat back into the animals, yay!  
I'm much more worried about mass shooters, crazed drivers, angry spouses and (out west here at least) Lyme disease and West Nile (oh yeah, and hobo spiders).  Let me eat my rare pork in peace.  

Dobie

I’ve been cooking chops to 135, hot and quick. Chewy pork sucks. 

Mattman3969

I read the same write by Kenji.   My last pork tenderloin was SVd at 132 for 2 1/2hrs, into and ice bath quickly to stop any cooking then seared.  Best tenderloin I’ve ever made. 

bgebrent

Pink pork tastes good.

johnnyp

http://www.douglasbaldwin.com/sous-vide.html#Table_5.1

Here is a good resource for time/temp in regards to SV pasteurization.

Thatgrimguy

I sous vide all my chops at 130 for a couple years now and no problems. Lots of people who “don’t like pork chops” suddenly liking pork chops but that’s to be expected!

20stone

We also do the long SV approach for risky meat (generic chicken breasts, stuff that has been traveling in a cooler borderline too long, etc.), and good pork in the 130s is awesome.

55Kevy

@Botch "hobo spiders"???