Posted on 12/25/2023 12:41:20 PM PST by DallasBiff
In this article, I’m going to debunk two myths. The first myth regards the need to cook pork until it’s well done to avoid trichinosis (trichonelosis). The second myth is a myth within the myth, regarding the degree of cooking needed to render pork generally safe to eat. The questions are: Do we still need to worry about trichinosis in pork? And, if so, how much do we need to cook pork to kill this dangerous parasite?
(Excerpt) Read more at culinarylore.com ...
God I gagged at sauerkraut when I was a kid, but now I love it.
You dont have to worry about cooking pork if you eat beef.
I’ve never seen anyone infected with trichinosis from undercooked pork. When I lived in Alaska I treated a man who had become infected from eating undercooked grizzly bear and read of a family who got it from consuming fermented walrus flipper so MAKE SURE your holiday grizzly bear roast and the fermented walrus flipper snacks are well done!
I’m going to continue cooking pork thoroughly.
In general, eating underdone meat is always risky.
Re sauerkraut:
Mom made it with brown sugar, apples, and sweet onion.
Awesomeness in a pot.
With a huge of roast, browned pork setting in the middle.
I continue that tradition. Absolutely love it.
However… avoid open flame afterwards…
I ALWAYS use a thermometer when cooking pork. 160-165 degrees, it comes out safe, cooked, and juicy.
Pork roasts, pork tenderloins, mmmmmm…..
Commercially raised pork has essentially zero risk of Trichinosis. Cases seen today are from wild game.
“In general, eating underdone meat is always risky.”
What’s “Underdone”?
Chicken needs to be cooked because it’s nasty shiite.
Fish can be eaten raw
Black and Blue beef is great.
Some pork will be pink, even when “done” because of the cut.
Tartare is raw.
Even “Rare” is “Undone”?
Let the steer wander in the sunlight
That’s cooked enough for me.
More bacon for me.
Admittedly, I like my bacon on my A&W burger.
A little pink in the center makes an awesome pork loin. There’s no reason to keep listening to old wives tales and cooking the crap out of it.
Good scorch on the outside of a steak and it’s done. Careful, don’t over cook it.
NFHale wrote: “Re sauerkraut: Mom made it with brown sugar, apples, and sweet onion.”
Sounds great. Recipe?
And make sure that grizzly bear is REALLY dead before you drag it into your igloo!
Trichinosis fear goes back many decades when hogs were fed literal garbage from many sources.
Nah, I’ve always like sauerkraut ... don’t know why, no Germanic ancestry.
And it’s now a needless fear.
I am make sure the wild hog I eat is cooked well done.
I pull the pork tenderloin out of the oven at 135 to 140 deg. and neither I or anyone else has gotten ill. What is the point of getting a good cut of meat, pork or beef if you are going to turn it into shoe leather or charcoal? Poor sanitation and handling practices are far more dangerous than not carbonizing the pork.
If it is raised on a large commercial farm the pigs never root in the ground and are never exposed to it, they are kept indoors . If it’s a pig from a small farm that is kept outdoors and roots around it could be contaminated z
But you aren’t likely to find meat from that latter pig in your supermarket.
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