Skip to comments.Stupid Vanity About Pork
Posted on 09/10/2010 8:36:33 PM PDT by rabidralph
I am going to picnic tomorrow and I am bringing some jerk pork that I am making. First of all, I bought two "tubes" of pork loin at the grocery store. The pork is in thick long strips that separate into two strips per package.
After marinating the night before in the fridge in the jerk seasoning, I got home from work and put the pork in a casserole dish and was going to bake it overnight at 200 degrees. This was because it was going to rain and I didn't want to run my electric smoker in the rain.
After an hour in the oven, the skies clear and put the meat on the grill. I was able to smoke it for two hours before the rain came. So I'm back in the house and the meat is in the oven at 350. How long should I continue to cook the meat till it's tricinosis-free?
To recap, it's been in the oven for an hour at 200. It's been on the smoker for two hours and now it's been in the oven for one hour at 350. How much longer should I bake it. It's covered in foil.
Here's an earlier jerk pork, done completely on the smoker. So I have four of similar-sized pieces that I'm cooking now.
So offensive to mooslimbs! Hate crime!!
LOL! And I’ll be sharing it at a Patriots Day Picnic!
its done, depending on your taste. cut it open and take a look.
sometimes smoking changes the color to slightly pink so dont think that means it isnt done.
Nice vanity, but how do you feel about tattoos...?
If you bacon wrapped that and marinated it in apple juice I just might come over and help... taste test it with you.
Of course, it entirely depends on how thick the cut is, but if it’s like the pork I’ve bought... it’s done. Just make sure that when you slice it, the juice is clear. Then slice it a little deeper, and make sure it isn’t bloody pink. The tricky thing, though, is that pork as you describe stays pinkish. It’s almost more about the texture of the meat and the quality of the pinkishness. There’s bloody pink, and then there’s smoky pink.
Yes, I remember about the pink from smoking. I’ll go check! Thanks.
No matter how much you smoke, heat or prepare it, you will never ever kill all the parasites. Kinda like our political system...
I was a bit confusing: If the juice is clear; it’s done. The stuff about pinkishness is just if you can’t tell. (If there’s no juice it’s way done! :^D)
This article says 15 seconds at an INTERIOR temperature of 165 fahrenheit is sufficient.
I was taught 185 fahrenheit.
The freezing option looks better to me, to keep it from getting too dry and tough.
I would drop the oven to 250, wrapped tightly and let the pork tell you when it is done (when it pulls apart)
Um. I just stopped by to say “pork fat rules!”
Sounds delicious, I love pork and ham...
If you bought your tenderloins in the grocery store then you need have no worries about Trichinosis. These days critters are grain-fed and are not afflicted with the parasitic worm. I have not paid the slightest attention to my Grandmother’s admonitions about pink pork for a couple of decades now with no ill effect. On the other hand, if you raise your own pigs on slop or you get your pork from the back of someone’s pickup, then by all means avoid pink pork!
something else to try:
remove from heat, but turn the heat on high.
drench the pork in honey until its well coated.
then put it back on the grill for less than a minute on each side, or until the honey caramelizes and changes color. you got to watch it, dont let it burn.
you wont be sorry.
I’d say it’s done.
May do pork ribs tomorrow IF I can find enough korans for the fire.
I used Walker's Wood Jerk Seasoning