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.
Nah, I’ve always like sauerkraut ... don’t know why, no Germanic ancestry.
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.
I cook pork loin and pork tenderloin and pork chops to 140F. Moist and delicious.
We ate one of them last night at a Christmas party and I consumed another one over a week ago so I still have ham left for New Years Eve and another for my personal consumption again.
I cook it till it’s not pink in the center or to the minimum on the thermometer range. otherwise its dry af...
Dang didn’t see one Hillary joke.
What I want to know is how much do you have to cook all meat, Veggies etc. to kill the mRNA that Gates, Schwab, Fauci and their whole crew are putting (or at least want to put) into all of our food?
The likelihood of getting trichinosis from modern U.S. pork is low since they are raised with anthelmintic drugs in their feed.
I read years ago that the threat of trichinoses in modern pork is slight but I also read that Trichinoses is one of those problems you DONT want to have.
Nobody needs to get trichinosis. The patient I treated spent 3 weeks in hospital on a regimen of anti-worm medication and prednisone. He was in his mid-20’s and went from a 250 lb sheetrock installer to a 140lb wastrel in six months. He and his USAF buddy were bear hunting in the Talkeetna area and cooked some grizzly steaks in a cast iron skillet over a campfire. When asked he admitted that the meat was “pretty pink in the middle”. The Dept of Health took some of the remaining meat from his freezer, tested it, and it was predictably loaded with trichinosis cysts. His buddy was medically discharged from the USAF after he recovered. Sad case.
What about ham — also pig?
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.*
Several veterinarians have assured me that trichinosis is no longer in the pork supply.