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Old 05-06-2022, 10:26 PM   #1
ctom87
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Default Chops...I may be in for a treat tomorrow.

I have been doing pork chops "my way" for a while now and been pretty happy.




My way was wrong.

Thinking pork needed to touch a minimum 165, I made it a point to go to at least 180 on ALL pork. Apparently that's not the case.

I was curious to know if chops need to be cooked at a lower or higher temp, and if me smoking them at 180 for an hour prior to turning the traeger up to 325 was hurting the chop. Turns out, yes. Yes yes yes. I didn't realize I had to get to 145 and that was it. Tomorrow, I will cook to 150 and then sear and get a good crust going. And then I will feast. I cut my chops and seasoned, into a gallon bag for 12 hours to get a good soak in the rub. Tomorrow we will be eating good.
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Old 05-06-2022, 10:28 PM   #2
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.

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Old 05-06-2022, 10:40 PM   #3
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I go to to 145
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Old 05-06-2022, 10:43 PM   #4
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Same here, 145, slow cook
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Old 05-06-2022, 11:06 PM   #5
kd350
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Since doing reverse sear, pull at 140 and then sear them off. It’ll climb more during the rest while the grill heats up
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Old 05-06-2022, 11:31 PM   #6
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Originally Posted by kd350 View Post
Since doing reverse sear, pull at 140 and then sear them off. It’ll climb more during the rest while the grill heats up
Bingo. I sous vide for 2.5 hours at 140, sear, and they are nails.

Edit- people overcook chicken too. 165 is dry for me.
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Old 05-07-2022, 12:05 AM   #7
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I thought you were going to show us one of chops knives you were receiving tomorrow.
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Old 05-07-2022, 12:34 AM   #8
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I thought you were going to show us one of chops knives you were receiving tomorrow.
Ahhh man yeah didn't mean to fake yall out. One day there will be a thread on that. I am blown away by that man's work.
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Old 05-07-2022, 12:35 AM   #9
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Quote:
Originally Posted by kd350 View Post
Since doing reverse sear, pull at 140 and then sear them off. It値l climb more during the rest while the grill heats up
This^^^^. Nothing good comes out of overcooking any meat.
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Old 05-07-2022, 12:56 AM   #10
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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.
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Old 05-07-2022, 01:15 AM   #11
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This^^^^. Nothing good comes out of overcooking any meat.
Except beer unless you want a chance at trichinosis.
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Old 05-07-2022, 06:22 AM   #12
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130 for me 135 for wife...
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Old 05-07-2022, 06:28 AM   #13
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Except beer unless you want a chance at trichinosis.


The chance of trichinosis must be slim because I eat almost everything beef, venison, tuna, raw to rare. Chicken and pork I eat medium




Those chops look amazing by the way.
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Old 05-07-2022, 06:31 AM   #14
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130 for me 135 for wife...
Now I see where you get your handle. Living on the edge of Dangerr! :-)
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Old 05-07-2022, 06:51 AM   #15
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135, then let it get to 145 while resting; or "coasting," as I like to call it.
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Old 05-07-2022, 07:24 AM   #16
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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}
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Old 05-07-2022, 08:53 AM   #17
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Quote:
Originally Posted by Johnny Dangerr View Post
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.
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Old 05-07-2022, 08:56 AM   #18
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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.
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Old 05-07-2022, 10:36 AM   #19
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Quote:
Originally Posted by Kevin View Post
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
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Old 05-07-2022, 10:40 AM   #20
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https://www.cdc.gov/parasites/trichi...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
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Old 05-07-2022, 11:31 AM   #21
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Bacon done and chops are on. I see two X's in my near future.

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Old 05-07-2022, 11:32 AM   #22
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So are you saying I知 doing it wrong?



Like Johnny, I値l take my chances rather than eat overcooked meat.


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Old 05-07-2022, 01:00 PM   #23
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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.
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Old 05-07-2022, 01:20 PM   #24
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Quote:
Originally Posted by Kevin View Post
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痴 the article I read
https://www.bowhuntingmag.com/editor...al-hogs/309330
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Old 05-07-2022, 01:25 PM   #25
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Quote:
Originally Posted by ctom87 View Post
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稚 last long.
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Old 05-07-2022, 02:10 PM   #26
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I sous vide pork chops (store bought or feral that I've killed) at 139 for 2 hours.

Vey moist & tender!! Muy delicioso amigos.
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Old 05-07-2022, 02:11 PM   #27
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Quote:
Originally Posted by Mike D View Post
So are you saying I知 doing it wrong?



Like Johnny, I値l take my chances rather than eat overcooked meat.


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Same here.
I actually pull at 125.
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Old 05-07-2022, 02:56 PM   #28
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Quote:
Originally Posted by Kevin View Post
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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Old 05-07-2022, 03:10 PM   #29
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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.
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Old 05-07-2022, 03:24 PM   #30
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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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Last edited by ctom87; 05-07-2022 at 03:27 PM.
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Old 05-07-2022, 03:57 PM   #31
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Quote:
Originally Posted by Mike D View Post
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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The only thing you're doing wrong is serving meat on a paper plate on a Styrofoam plate with soupy mashed taters. Or is that supposed to be gravy? That may be wrong too. But the meat looks great!
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Old 05-07-2022, 04:06 PM   #32
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How much for the drill press/keg stand
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Old 05-07-2022, 10:09 PM   #33
ctom87
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How much for the drill press/keg stand
Hahahaha

The golf clubs really are for sale. Can't sell the drill press. That was a tbh special lol
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Old 05-08-2022, 02:12 PM   #34
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Quote:
Originally Posted by snappertapper View Post
Bingo. I sous vide for 2.5 hours at 140, sear, and they are nails.

Edit- people overcook chicken too. 165 is dry for me.
This. Chops will be great.

Now, my chicken, I brine and smoke and pull at 165. Nobody complains about dry.
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