FDA adjusts recommended temperature for Piggy down to 145 degrees

Discussion in 'Pork' started by groty, May 25, 2011.

  1. groty

    groty Newbie

    How is this going to effect your cooking?  I always pull my pork butts at 160.
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    It won't effect most Pork Butts. Most of us pull them at about 205˚ for pulled pork.

    Bear
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Loin, tenderloin, chops, ham, Canadian bacon etc. That's what will be juicer at the lower temp.
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    This is great !

    That means all hams, instead of just the ones you get that have it marked on the pack. You can actually drop yours from 148˚ to 145˚??

    Canadian Bacon will be more Chooosy at 145, if you want to eat it cold or warm it up a bit.

    My Boneless Smoked Pork Chops are going to be Awesome!!!! (Smoked to 145˚, and just heated up a bit for Supper).

    I consider this a really GOOD thing.

    Let's celebrate Al----You bring the beer!

    [​IMG]

    Bear
     
  5. michael ark

    michael ark Master of the Pit

    Just started useing I .T .For decades i have use .No blood no foul methode and time and temp.Pink was ok it's pork .It's not a red meat,not a white meat ,but a pink meat.Plus the smoke ring on the meat was pink.
     
  6. groty

    groty Newbie


    I don't know why I said 160.  Not enough coffee this AM.
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yea Bear this is really great. Stuffed pork loin at 145 is going to be out of this world. The hams I already know are better at the lower temp. I have a loin curing in the fridge as we speak & the Canadian bacon is coming out of the smoker at 145.

         [​IMG]
     
  8. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Yeah.... they have using the lower temp on pork on all the cooking showes for a while now. It's funny watching showes like "Chopped" and seeing the cooks get dinged for overcooking the pork now.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Al,

    This time with that loin, cut a few slices at about 3/4" thick. Then put them in the fridge for a few days, or freeze them for longer. Don't eat them right away.

    Then one day for Supper, put one in a hot greased pan for you & one for Judy. Just keep them in there long enough to get bubbly & a little browned on each side, and warm or hot inside. They'll be the best Smoked Pork Chops you ever ate---I guaranteeeeeeeee!!!! 

    Then let me know if I was right.

    Later Dude,

    Bear
     

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