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 ...
“Those AK natives can eat some pretty putrid stuff.”
True. My boss’ wife worked in Social Services in Anchorage, and she had some stories. I thought it couldn’t get worse than that.
Then I worked for a resort in Hawaii, and saw/smelled what the Housekeeping staff brought for lunch. I won’t say the ethnicity. (Not Hawaiian.) The GM had to isolate the group to one faraway area.
The “minimum” safe temperature is a simplification.
Look at a Pasteurization safety chart and it’s about temperature AND time.
165° is a flash temperature (0 hold time). Holding temperatures can be much lower. I think chicken is 140° for 10 minutes to be safe.
*Don’t trust me on these numbers.*
One quick story from my Mrs. One time she was invited to a Native wedding. For food, the caribou still had hair on the meat and there was duck eggs that were apparently rotten. The wife warned my step daughter to NOT touch anything on the table.
And then there is the seal oil that they use as a condiment. Nasty smelling stuff! Certainly an acquired taste.
Don’t forget muktuk. Did she ever eat that?
“Mom made it with brown sugar, apples, and sweet onion.”
A variation: sweet onion, fresh grated ginger root and soy sauce.
But your Mom’s recipe sounds mighty tasty!
I will take your word for the taste. I cannot get past the smell. LOL
You aren’t likely to find meat from a pig raised outdoors in a supermarket… there hasn’t been a case of this linked to commercially processed pork in the us in decades
Oh I hear you… it’s a rough “aroma”…😁
Yeah… she was a great cook, my momma…
Much missed.
Yes it is.
Don’t let your husband know about pork tape worms. If you eat salad that has not been thoroughly washed you will can ingest a pork tape worm egg. That egg hatches in your gut and a little larva gets in your blood and goes to your brain. It can’t complete its life cycle there and gets encapsulated. Depending on the location in the brain it can cause a problem. On a CT scan they can cause a lesion that looks like a tumor. Imagine being told you have a brain tumor and then it turns out to be something from a tape worm.
That sounds like at least 50 years ago. Since then, pork in this country has been safe. Liberals used to do some things right.
Nope! Neva…
Good to know. 😉
Let the steer wander in the sunlight
That’s cooked enough for me.
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Your post made me laugh out loud!
Ane it was truth!
Several veterinarians have assured me that trichinosis is no longer in the pork supply.
Cook the damn thing till it’s brown and brittle.
Why do you think God created fire??
Yep, “the other white meat” is totally different from what most pork is. Raise your own heritage breed of pig and you better cook it thoroughly.
.Your wife probably know what stink head is. If not, I can post the “recipe”.
NFHale wrote: “That is literally the recipe lol… Two bags of Kislings, sauerkraut, a couple of tablespoons of brown sugar, and half a dozen apples, sliced up and put in with it to cook.”
thanks. I just ordered a pork rib roast for new years day. Looking for side dishes. Wife is German and loves sauerkraut. She mixes it into mashed potatos and then pours gravy over it.
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