Page 1 of 4 1234 LastLast
Results 1 to 13 of 42
  1. #1
    Join Date
    Dec 2006
    Location
    Litchfield,Il
    Posts
    565

    Over cooking PORK. Why??

    Some of you I know are with me and have been cooking pork like this for years but some may not.

    I get so tired of eating over cooked pork at various places and hearing people say "You have to cook pork until its done" Ok , but not till its gasping for air.

    You can pull pork off the heat when it reaches a temp as low as 145*F. I pull mine off at the majic # of 153*F. My wife has always been fed pork over cooked and dried out and when she met me I introduced her to pork cooked the right way....with juices running out when she cut into it.

    Don't be afraid people. Once you eat your pork the right way you will never go back to eating shoe leather again.
    If your not getting the results you desire then change. People change from either desperation or inspiration.

  2. #2
    Join Date
    Jan 2009
    Location
    Indiana
    Posts
    3,228
    my dad overcooks pork and is deathly scared if juices are running out of it.
    "you are going to get trichinosis" He grew up butchering there own meat and yes then Trich was common with underdone pork because they feed the pigs everything and anything. Now with standards in farming pigs are feed a stable diet and the amount of cases from farm raised hogs is very low.

  3. #3
    Join Date
    Dec 2006
    Location
    Litchfield,Il
    Posts
    565
    YW - Understable as my family grew up butchering our own beef. Some people will never change. My father and I have been doing whole hog roast for hire on the side for the past 8 years and I could not think of a better tasting product then dabbing some bread of your choice on some crackle! Im getting hungry just talking about it. We don't have any customers this month but in July we have 3 weddings to do. They are a hit but one thing i have noticed is people tend to eat way too much too fast and choke. I have had to perform the "hineylik" manuver 6 or 7 times in the past. I love a good steak but i would eat a marinaded tenderloin from pig or deer anyday over beef.
    If your not getting the results you desire then change. People change from either desperation or inspiration.

  4. #4
    Join Date
    Sep 2008
    Location
    Western PA
    Posts
    25,411
    I finally nailed a pork roast a couple of days ago.

    Marinated it and slow roasted it with a brown sugar glaze.

    Damn that was good.

    People overcook everything.

  5. #5
    Join Date
    Jun 2005
    Location
    Winston-Salem NC
    Posts
    1,133
    The difference between a commercial grade cut of pork sold by most butchers and grocery stores, and an old lard hog is amazing. I have kin in KY that raise old style hogs and make country ham and sausage from it.
    When I am up there I always make sure to bring back some chops to fry.
    Better taste and texture.

  6. #6
    Join Date
    Nov 2000
    Location
    Eastern PA
    Posts
    68,923
    Because of parasites predominant in pork, pork is not safe unless a temperature hot enough to kill those parasites is reached. We used to believe that pork needed to have an internal temperature of 180 degrees but have reduced that now to 160 degrees.
    Government is a disease...
    ...masquerading as its own cure…
    Ecclesiastes 10:2 NIV


  7. #7
    Join Date
    Jun 2005
    Location
    Winston-Salem NC
    Posts
    1,133
    Quote Originally Posted by RoBoTeq View Post
    Because of parasites predominant in pork, pork is not safe unless a temperature hot enough to kill those parasites is reached. We used to believe that pork needed to have an internal temperature of 180 degrees but have reduced that now to 160 degrees.
    Actually, according to the USDA it is 145 degrees F.
    They changed that recently.

  8. #8
    Join Date
    Nov 2000
    Location
    Eastern PA
    Posts
    68,923
    Quote Originally Posted by stonewallred View Post
    Actually, according to the USDA it is 145 degrees F.
    They changed that recently.
    That's good to know. I have been happy with pork not having to be 180, so it's good to know that there is a buffer zone between what I am good with and what is acceptable.

    While I don't usually like any foods overcooked, I do have a liking for overcooked bacon and thin pork chops overcooked. I only like fat when it is crunchy.
    Government is a disease...
    ...masquerading as its own cure…
    Ecclesiastes 10:2 NIV


  9. #9
    Join Date
    Dec 2004
    Posts
    239
    Next new trend ------------------bacon sushi ! Yum!

  10. #10
    Join Date
    Jun 2011
    Location
    Seattle WA
    Posts
    1,225
    Overcooked pork is the norm, I pretty much gave up on ordering it from anywhere. BBQ in general is usually over done and dry. I do at least 12 hours on roasts and 8 hours on ribs. I just did a 14 hour pork shoulder, you could place a butter knife on it and it would sink all the way down by virtue of its own weight, Dayyyum!

  11. #11
    Join Date
    Nov 2004
    Location
    South Carolina
    Posts
    1,840
    wanting to grill some center lion chops-- any suggestions
    It is what it is unless I say differently !!!!

  12. #12
    Join Date
    Jun 2005
    Location
    Winston-Salem NC
    Posts
    1,133
    I am a fan of stuffing them and then grilling.

  13. #13
    Join Date
    Aug 2007
    Location
    Winter Haven, FL
    Posts
    4,276
    Maybe someone can telll me why people boil ribs before they cook them?

    Usually I just put some spices on, slather on the dause and put them under the broiler for about 25 mins. Take them out and you can pull the bones right off of the meat. Then you have a rib steak. So why the boiling?

Page 1 of 4 1234 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Comfortech Show Promo Image

Related Forums

Plumbing Talks | Contractor Magazine
Forums | Electrical Construction & Maintenance (EC&M) Magazine
Comfortech365 Virtual Event