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Smoked two pork tenderloins today, pulled at 135. Was still quite pink, but had great flavor and was tender/juicy. The pork tenderloin never reached 140F. Is it safe to eat tenderloin at this temperature?
Smoked two pork tenderloins today, pulled at 135. Was still quite pink, but had great flavor and was tender/juicy. The pork tenderloin never reached 140F. Is it safe to eat tenderloin at this temperature?
For what it's worth, I recently did a little research into the risk of trichinosis (relative to making some capicola). According to this page, the risk of trichinosis is about 1 in 154 million. That's really quite low.
For what it's worth, I recently did a little research into the risk of trichinosis (relative to making some capicola). According to this page, the risk of trichinosis is about 1 in 154 million. That's really quite low.
True, but there are other microscopic critters out there that are mostly killed off at 140 degrees. That's why here at SMF, we all recommend the cooking temps set by the USDA.
Not trying to poo poo your research, just stating what the forum owner, and members, have committed to doing, and that is to provide good and SAFE information regarding the cooking and consumption of meats and meat products.
True, but there are other microscopic critters out there that are mostly killed off at 140 degrees. That's why here at SMF, we all recommend the cooking temps set by the USDA.
Not trying to poo poo your research, just stating what the forum owner, and members, have committed to doing, and that is to provide good and SAFE information regarding the cooking and consumption of meats and meat products.