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Here's an earlier jerk pork, done completely on the smoker. So I have four of similar-sized pieces that I'm cooking now.

1 posted on 09/10/2010 8:36:38 PM PDT by rabidralph
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To: rabidralph

So offensive to mooslimbs! Hate crime!!


2 posted on 09/10/2010 8:37:41 PM PDT by Vasilli22
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To: rabidralph

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.


4 posted on 09/10/2010 8:39:25 PM PDT by beebuster2000
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To: rabidralph

Nice vanity, but how do you feel about tattoos...?


5 posted on 09/10/2010 8:40:06 PM PDT by freebilly (No wonder the left has a boner for Obama. There's CIALIS in soCIALISt....)
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To: rabidralph

If you bacon wrapped that and marinated it in apple juice I just might come over and help... taste test it with you.


6 posted on 09/10/2010 8:41:12 PM PDT by IllumiNaughtyByNature (3(0|\|0/\/\1($ 101: (4P174L1$/\/\ R3QU1r3$ (4P174L. Could it be any more simple?)
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To: rabidralph

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.


7 posted on 09/10/2010 8:42:04 PM PDT by dangus
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To: rabidralph

No matter how much you smoke, heat or prepare it, you will never ever kill all the parasites. Kinda like our political system...


9 posted on 09/10/2010 8:42:32 PM PDT by Razzz42
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To: rabidralph

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)


10 posted on 09/10/2010 8:43:04 PM PDT by dangus
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To: rabidralph

This article says 15 seconds at an INTERIOR temperature of 165 fahrenheit is sufficient.

http://en.wikipedia.org/wiki/Trichinosis#Food_preparation

I was taught 185 fahrenheit.

The freezing option looks better to me, to keep it from getting too dry and tough.


11 posted on 09/10/2010 8:44:56 PM PDT by Psalm 144 (Somewhere in France, 1788.)
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To: rabidralph

I would drop the oven to 250, wrapped tightly and let the pork tell you when it is done (when it pulls apart)


12 posted on 09/10/2010 8:45:34 PM PDT by mnehring
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To: rabidralph

Um. I just stopped by to say “pork fat rules!”


13 posted on 09/10/2010 8:47:03 PM PDT by fightinJAG (Step away from the toilet. Let the housing market flush.)
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To: rabidralph

Sounds delicious, I love pork and ham...


14 posted on 09/10/2010 8:48:32 PM PDT by ixtl (When people fear government, there is tyranny; when government fears people, there is liberty.)
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To: rabidralph
An hour ar 350 is more than enough. Any more and you will dry it out. If you are going to cook it low and slow, you have to cook it low the whole time. Loins aren't the best for that, they're too lean. Shoulder or ribs are better. Trichinosis is pretty much nonexistent in American pork. You can eat loin slightly pink in the middle, no problem.
15 posted on 09/10/2010 8:49:01 PM PDT by Hugin (Remember the first rule of gunfighting...have a gun..-- Col. Jeff Cooper)
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To: rabidralph

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!


16 posted on 09/10/2010 8:49:28 PM PDT by davius (You can roll manure in powdered sugar but that don't make it a jelly doughnut.)
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To: rabidralph

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.


17 posted on 09/10/2010 8:50:30 PM PDT by beebuster2000
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To: rabidralph

I’d say it’s done.

May do pork ribs tomorrow IF I can find enough korans for the fire.


18 posted on 09/10/2010 8:52:54 PM PDT by SouthTexas
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To: rabidralph

Jerk Pork. In Mooslim world that would be like 2 sins in one, wouldn’t it?


24 posted on 09/10/2010 8:58:36 PM PDT by bigbob
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To: rabidralph
Always go by the internal temperature of the meat; use a meat thermometer, reading the temperature at the center of the thickest part of the meat, not near any bones.

When I smoke pork, I consider it done at 190 degrees, though it's probably very safe at 180 degrees.

33 posted on 09/11/2010 12:23:11 AM PDT by Washi
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To: rabidralph

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.


39 posted on 09/11/2010 8:44:46 AM PDT by TheOldLady (Pablo is very wily.)
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