Thread: just wanted to share tonight's dinner with you guys..

USDA recommended internal temps are all for store purchased animals.

As said, with freezing solid and then holding it there for 48 hours then after thawing and cooking at a low and slow temp I have no worries at all at eating pork at the temp I did.

If it was either a home raised swine or even a wild bear, I'd hold the frozen for at least a week and then cook to 160 degs just to make sure.

NOW! All bets are off when it comes to salmonella OR E. coil i as neither is affected by freezing so cooking to a proper temp is essential.

Originally Posted by cudarunner

USDA recommended internal temps are all for store purchased animals.

As said, with freezing solid and then holding it there for 48 hours then after thawing and cooking at a low and slow temp I have no worries at all at eating pork at the temp I did.

If it was either a home raised swine or even a wild bear, I'd hold the frozen for at least a week and then cook to 160 degs just to make sure.

NOW! All bets are off when it comes to salmonella OR E. coil i as neither is affected by freezing so cooking to a proper temp is essential.

The oven is a less precise environment. But bacteria like salmonella and ecoli WILL die at temps lower than 160. They just do it at a slower pace. At 165, they die within a second. At lower temps, 130 and up, they die off but at a slower rate. Most bacteria will be on the surface too. So while it’s still possible that those bacteria are still present exists, it’s very low.

Originally Posted by OCDshaver

The oven is a less precise environment. But bacteria like salmonella and ecoli WILL die at temps lower than 160. They just do it at a slower pace. At 165, they die within a second. At lower temps, 130 and up, they die off but at a slower rate. Most bacteria will be on the surface too. So while it’s still possible that those bacteria are still present exists, it’s very low.

Thank you for expanding on what I was trying to say.

Bacteria is considered most 'present' on the outside of say a Roast but salmonella and E. coil i is inside that's were the internal temps are really important!

Proper temps will kill them and as you said some die at a slower rate at lower temps but some die almost instantly at slightly higher temps. It's the internal temp that I find most important.

To brush up my knowledge I read a CDC report and one thing that I found interesting is that the incidence of Trichinosis of 0.1 per 1 million in the US during 2008-2012 was an increase from the previous time frame.

Commercial pork products were linked to 13% of those.

An interesting point is that part of this increase was possibly due to the increased production of Organic Pork.

In my opinion the possibility of trichinosis in commercial pork products although shouldn't be ignored completely is pretty low on my list of things to worry about.

Yea the chances of getting trich is pretty slim. I really don't worry about it at all.

Years ago the DJ's at the radio station I listened to were talking about a survey that had been done here in the USA and something like 90% of all people polled said that they'd eat pizza that had sat out of refrigeration all night.

I also remember that some State Legislator had passed a law that forbid restaurants to serve eggs that weren't cooked to a hard yolk. The Governor wouldn't sign it and held a public event were he ordered eggs sunny side up.

Don't cook often, but I was really wanting some American food. So, after work last week I made some meatloaf, mashed sweet potatoes, mac 'n cheese, and cornbread!

Glaze/topping was made from ketchup, brown sugar, and red wine vinegar. Turned out really well imo.

Originally Posted by JP5

Don't cook often, but I was really wanting some American food. So, after work last week I made some meatloaf, mashed sweet potatoes, mac 'n cheese, and cornbread!

Glaze/topping was made from ketchup, brown sugar, and red wine vinegar. Turned out really well imo.

I think this is more accurately categorized as good ole home cooking. We had almost the same meal yesterday in the Great White (actually more muddy right now than white) North. Perfect for a March weekend.

Originally Posted by cudarunner

About the 'Russian Kraut; perhaps something like this?

https://vikalinka.com/homemade-russian-sauerkraut/

That's it !

Had not gotten up to date till just now on the latest here, My input on the pork. .........

They say most modern commercial pork is far better than it used to be so you can actually have it slightly pinkish now without too much fret,

That being said I go with my old cooking school rule of any meat roasted at 350 and 20 min per pound. with that I roughly guesstimate. But usually I do a 4-5 lb roast at 250 for about 4-6 hours depending and I will do an internal temp of about 140-145. Gives me a pretty done roast with plenty of juiciness.

But I also like draping my roast with a strip or two of center cut bacon and stock in the pan about 1/4 inch . Probably overkill but damn, it comes out succulent as heck . I also put a real good pre-browning on it and roast in my cast iron 12 inch skillet which works very well. and last but not least I like to go slightly heavy on the Herbs or spices. Annnnd now I'm hungry............. Fudge !

Now as I think about it , taking from OCD, I would think about adding some dried apricots and morels (or any shroom) to the last hour of roasting for an over the top gravy.....and maybe a little Brandy or Port. A side medley of Peas,asparagus and pearl onions in a little olive oil and butter................Double Fudge !

I can't help my self !!

One last touch.............serve with a nice German white wine...............oh God someone stop me !

The cigar ! Did I mention the cigar afterwards ....no ?!