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Old 11-10-2019, 03:08 PM   #16
Mista Bone
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Default Re: Let's talk pork chops...

Quote:
Originally Posted by B.A.Carty View Post
I don't understand the no pink thing?
Is it just old school thinking? or that's how you grew up? scared?

Suggesting the cook temp to medium has been around probably for 10-12 years now and nothing has changed/no big issues.

Big money restaurants have been cooking pork for 20-25 years (or so my brother says) unless specifically told other wise and once again. no big issue.
I never found pink beef tasty. it was too mushy, no texture, aka prime rib. I understand that once temped properly, pink pork is fine.

"Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 F to 145 F with the addition of a three-minute rest time."

Also....

PORK 145F Frequently Asked Questions (FAQ)

http://www.swiftfreshpork.com/about-...nheit-faq.aspx

Just a hint of pink when it comes off the grill for MY tastes, which will be mostly gone after resting and served. Still will have pink juices.

Last edited by Mista Bone; 11-10-2019 at 03:09 PM.
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Old 11-18-2019, 11:23 PM   #17
Spook
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Default Re: Let's talk pork chops...

Any of you ever do smoked chops? The pink ones like the Amish do? Been looking for a recipe for those.
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Last edited by Spook; 11-18-2019 at 11:25 PM.
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