how do you know when a pork chop is done? I don't want it cooked
to 170degrees.?  aeray5 years ago Pork will remain pink
indefinitely if it is cooked "low and slow" (BBQ), and I only
cook solid cuts until they are just barely 140F because it
tastes better and is more tender that way. For the last decade
or so the US has averaged only 12 cases of trichinosis per year,
and those were mostly associated with eating wild game (like
bear), so I feel that the risks are minimal, and the better
flavor and texture is worth a little risk. Ground pork is a
different story, and I "cook the s**t out of it".
seandogue aeray5 years ago Agreed...I have smoked whole loins in
the past, and they stay quite pinkish in the center. Not bloody
like some people likee beef, but light pink in the center
~1/3... My understanding was that the American pork industry has
completely replaced old techniques with those used in Europe for
"new pork", ie, pork uninfected with trichinosis, thru a
combination of medicine sanitation (believe it or