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
I don’t mind small, meaningful tattoos but when people get it done all over, they sort of lose their impact. But I have nothing against those who get them.
hmmmm.... i’m hungry. what state are you in. hehehe
The tattoo vanity earlier this week got about 600 comments. A vanity about pork should get at least a couple hundred....
Jerk Pork. In Mooslim world that would be like 2 sins in one, wouldn’t it?
It’s still juicy! The one in the above picture did turn out a little dry. I think I smoked it for four hours. But it was still tasty. Thanks y’all!
Thanks for the info about trichinosis. I did not know it wasn’t big factor in America anymore.
:-( I don’t like honey-glazed pork products.
thank you for your insights. I just now found the meat thermometer in the drawer :-)
When I smoke pork, I consider it done at 190 degrees, though it's probably very safe at 180 degrees.
Guess I forgot to mention bacon and sausage.
LOL! Where did you find that?
I think it was posted to FR a couple of years ago. I just love it.
Too late now, but next time, get a good digital meat thermometer. After all, you can’t nuke them from space to be sure in this case.
Yep. Still, pork is probably the most overcooked meat we eat. Fear of trichinosis forces people to cook it until it's like eating shoe leather, tasteless and dry. Then people complain that they don't like pork because it's tasteless and dry!
Truth is, you can "undercook" pork a little and be ok. I prefer chops in a cast-iron skillet, leaving them a little pink in the center. And they're the juiciest, most flavorful pork chops! Been cooking 'em this way for ages and I'm still here to write about it.
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