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Topic History of: PORK TENDERLOIN TONIGHT
Max. showing the last 6 posts - (Last post first)

Author	Message
stike	AZRP, just so you know... there are more bacteria ON you than there are cells which make up your body. and showering only encourages MORE to grow. the people selling anti-bacterial soaps have turned us into a nation of people who have no idea what they are afraid of, but just know they are afraid.
stike	Jeeves, forget about temps and try to remember the CONCEPT. a piece of meat kept at safe temps (between 40-140) should be VERY safe as far as bacteria go. cooking pork to 140 makes it safe for trichinosos, which is TOTALLY unrelated to bacteria and safe food handling. after 140, you are cooking pork to taste. for me, it come off at 140-145. pork today is so lean and \"healthy\" that it is often flavorless. cooking to 155 or beyond is doing nothing but drying it out.
GerM	TOM, Had one last night and followed the plain recipe: http://bbq.yyyz.net/default.asp Everyone enjoyed it
Jeeves	stike, ok, so should one be concerced with the remaining toxins? 140 is still a MINIMUM that pork should be cooked to... TIA, Jeeves
Lionel	TOM, I'm doing a tenderloin tonight and plan on direct at 300 or so and pulling at a temp of 145...
dhuffjr	stike, That is true. Many toxins produced by bacteria are heat stabile however some are heat labile and are destroyed by heat. Not that you can look at a piece of meat and tell. Trich on the other hand is not a common occurence with modern pig raising practices. Its best to be safe but every case I've read about or have knowledge of comes from wild hogs or bears.