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[yorkdude]

5 or 6 months ago we grabbed some thin pork chops and smoked them. Kinda forgot about them but found them this morning and pan fried 1. I know it’s not for everyone but I like my pork cooked on the more medium rare (muscle meat only) side. I have to say it was awesome, we ate every bit of it after we had our breakfast, while it thawed. Wish I would have waited and had eggs and potatoes with them. Really good.

[okie smokie]

Pink pork is not my thing. Having been raised during the Trichanella Spirella age.  I suspect the temps are high enough with smoking and frying.  Also just don't think it is as tasty as med rare beef. I will do some research on the current status of Trichanella. 

[yorkdude]

Pink pork is not my thing. Having been raised during the Trichanella Spirella age.  I suspect the temps are high enough with smoking and frying.  Also just don't think it is as tasty as med rare beef. I will do some research on the current status of Trichanella. 

I have eaten muscle meat pork this way for 45 years, I am older than that but cooked and eaten it this way since I controlled the “knobs”. Might be way off base and lucky but it ain’t bit me yet.

[okie smokie]

CDC reported 20 cases per year in US from 2008 to 2012.  Used to be 400 cases per year.  Still about 10,000 worldwide now.  Modern pig farming has eliminated much of the exposure but you can still get it from bears, wild pigs, and those animals that eat them.
Freezing kills them, as does cooking to temp above 160. 
Meanwhile you are not at risk with modern raised pork in the US. 
I still don't like it.
PS.  YD I'll bet we could find some of those spirals in your muscles from your early day binges. Its a cumulative thing.

[yorkdude]

CDC reported 20 cases per year in US from 2008 to 2012.  Used to be 400 cases per year.  Still about 10,000 worldwide now.  Modern pig farming has eliminated much of the exposure but you can still get it from bears, wild pigs, and those animals that eat them.
Freezing kills them, as does cooking to temp above 160. 
Meanwhile you are not at risk with modern raised pork in the US. 
I still don't like it.
PS.  YD I'll bet we could find some of those spirals in your muscles from your early day binges. Its a cumulative thing.

I bet if it’s cumulative I am “spiral city” I have always cooked, asked for and eaten most muscle meat pork this way. Bacon limp etc. Can’t nor won’t eat well done pork, flavor in my opinion just isn’t there and pork these days is too dense that way, at least for me.

[Bentley]

This is the Key...I guarantee I am not eating it in the 2nd and 3rd world!  I know I pull loin at 145°, but I trust the American industry!

Meanwhile you are not at risk with modern raised pork in the US. 

[Bar-B-Lew]

Food can be safe at a lower temp if kept at that temp for a specific period of time to have the same effect killing the bacteria as at a higher temp for a shorter period of time.  I'm too lazy to search for the table right now, but the time at 145 is not really that long of a period of time where the time at 160 is almost instantaneous.  Thus, I cook to 145 because the time it sets and still raises in temp is enough time to kill the bacteria from what I remember reading.  I think Thermoworks just had a blog post about this for those that care to search.

[yorkdude]

This is the Key...I guarantee I am not eating it in the 2nd and 3rd world!  I know I pull loin at 145°, but I trust the American industry!

Meanwhile you are not at risk with modern raised pork in the US. 

Totally agree.

[yorkdude]

Food can be safe at a lower temp if kept at that temp for a specific period of time to have the same effect killing the bacteria as at a higher temp for a shorter period of time.  I'm too lazy to search for the table right now, but the time at 145 is not really that long of a period of time where the time at 160 is almost instantaneous.  Thus, I cook to 145 because the time it sets and still raises in temp is enough time to kill the bacteria from what I remember reading.  I think Thermoworks just had a blog post about this for those that care to search.

Yep, same here. Just can’t do “guidelines” way too much SAFE factor. Ground meat, much different unless we grind it.

[Bar-B-Lew]

https://blog.thermoworks.com/chicken/chicken-internal-temps-everything-you-need-to-know/?browse_eid=70650a2b-4952-443f-ba6c-bae2bc25c403&utm_source=bronto&utm_medium=email&utm_term=blog-CTA&utm_content=2019-07-20&utm_campaign=July2019-ThermoPop-open-box-content-chicken-cs&_bta_tid=17875686825476395030097811568326198021760198031491119312057746022391955521670223536695104834043270105096

This is for chicken but probably similar chart somewhere for pork

[pmillen]

5 or 6 months ago we grabbed some thin pork chops and smoked them. Kinda forgot about them but found them this morning and pan fried 1. I know it’s not for everyone but I like my pork cooked on the more medium rare (muscle meat only) side. I have to say it was awesome, we ate every bit of it after we had our breakfast, while it thawed. Wish I would have waited and had eggs and potatoes with them. Really good.

The way I read this—you smoked the chops to Ëœ145° IT and froze them.  Your intent was to cook them somewhat more, but you ate one as it was thawing while being pan fried.

Is that about right?

[yorkdude]

5 or 6 months ago we grabbed some thin pork chops and smoked them. Kinda forgot about them but found them this morning and pan fried 1. I know it’s not for everyone but I like my pork cooked on the more medium rare (muscle meat only) side. I have to say it was awesome, we ate every bit of it after we had our breakfast, while it thawed. Wish I would have waited and had eggs and potatoes with them. Really good.

The way I read this—you smoked the chops to Ëœ145° IT and froze them.  Your intent was to cook them somewhat more, but you ate one as it was thawing while being pan fried.

Is that about right?

Close. I smoked about 12 of them, then vacsealed them. This morning I panfried one of them, thats what was photo’ed. They were smoked to 150 or thereabouts on the pitboss vertical. Not sure what the final temp was.