Chops...I may be in for a treat tomorrow.

[Johnny Dangerr]

Now I see where you get your handle. Living on the edge of Dangerr! :-)

PSA: last pork chops from the store were {Not Good Eats}

I came up with a plan. I bought a loin and cut it into 1.5 inch steaks. Had 2 this week and dang they were {Good Eats}

[ctom87]

PSA: last pork chops from the store were {Not Good Eats}

I came up with a plan. I bought a loin and cut it into 1.5 inch steaks. Had 2 this week and dang they were {Good Eats}

I am following Johnny Danger's good plan.

[ctom87]

Good morning all. Gave the traeger a good cleaning. Starting the morning off with smoked bacon. 1 hr on smoke, 25 minutes on 325. Season to your liking. I threw some Alamo All Purpose Seasoning on there. Go light. This produces amazing bacon that doesn't shrink much. Temp is perfect for thick cuts.

[Beargrasstx]

Wild Pork - Cook to 165

Domestic / Store Pork - 145

The reason is because store pork is now raised in a way they can never be in contact with anything that could cause trichinosis - ie an indoor facility.

This is the answer

[Beargrasstx]

https://www.cdc.gov/parasites/trichinellosis/gen_info/faqs.html

If you eat raw or undercooked meats, particularly bear, pork, wild feline (such as a cougar), fox, dog, wolf, horse, seal, or walrus, you are at risk for trichinellosis. Trichinosis is same thing as trichinellosis

[ctom87]

Bacon done and chops are on. I see two X's in my near future.

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[Mike D]

So are you saying I’m doing it wrong?



Like Johnny, I’ll take my chances rather than eat overcooked meat.


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[Geezy Rider]

Modern store bought, farm raised pork is fine to eat a little pink in the middle and it taste so much better. Wild pork needs to be throughly cooked. Some of y’all need to catch up to the 21 century. Bear on the other hand and many wild meats need to be cooked thoroughly as well.

[kd350]

Wild Pork - Cook to 165

Domestic / Store Pork - 145

The reason is because store pork is now raised in a way they can never be in contact with anything that could cause trichinosis - ie an indoor facility.

Trig is killed at 137.

Here’s the article I read

https://www.bowhuntingmag.com/editorial/swine-dining-what-to-know-about-cooking-feral-hogs/309330

[68rustbucket]

Bacon done and chops are on. I see two X's in my near future.

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Get it good and cold, just above freezing. It won’t last long.

[clayree]

I sous vide pork chops (store bought or feral that I've killed) at 139 for 2 hours.

Vey moist & tender!! Muy delicioso amigos.

[Rubi513]

So are you saying I’m doing it wrong?



Like Johnny, I’ll take my chances rather than eat overcooked meat.


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Same here.
I actually pull at 125.

[Uncle Saggy]

Wild Pork - Cook to 165

Domestic / Store Pork - 145

The reason is because store pork is now raised in a way they can never be in contact with anything that could cause trichinosis - ie an indoor facility.

And kept frozen at a certain time/temp


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[tpack]

140-145 is the sweet spot. Better to pull a little early than a little late. A good meat thermometer is essential(Thermapen MK4). Too many of those Dos Equis and you`ll miss that sweet spot by 20 degrees or more. Don`t ask me how I know.

[ctom87]

Well, I am out of Dos X's. I was working in the yard and never got around to snapping a pic of them finished before the espousa put them up. They were **** good. Pulled at 145.

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