Just wondering if anyone here has ever heard of anyone in Australia getting sick from medium pork? I never have and I cook/eat mine with a blush of pink in the middle. I worked on the Australian Pork account for over 3 yrs back in the early 2000s and the whole advertising/marketing campaign was don't over cook it as it's more tender and juicy. Aus Pork limited did research of course and found that Australian pigs don't have the same issue as over seas pigs when it comes to disease etc.
I don't think they would've told us to go ahead and tell Australia to eat pork medium if it was going to make us sick. Massive law suit right there.
Just sayin.
Meat cooking 101 (Internal Temperature)
Re: Meat cooking 101 (Internal Temperature)
I try and serve my pork loin at about 150°...so pulling at about 143-145°. Just a blush of color dead center...
Burnt By The Best
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Fresno State University
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Competition BBQ Team
Fresno State University
Go Dogs!
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Re: Meat cooking 101 (Internal Temperature)
We cook Pork Fillet to Rare at BBQ School.
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
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Re: Meat cooking 101 (Internal Temperature)
I cook salmon fillets a lot. Buy from a fish monger. Sometimes we'll slice em up raw and eat them as sashimi. Else i'll do it crispy skin style, but without flipping it. Inside is somewhere between blue/rare. Never get sick from it.urbangriller wrote:I do Salmon in BBQ School to 60C.
At 45C bacterial growth slows but does not stop.
And even going over 75C (which will kill bacteria) won't get rid of the toxins the bacteria have manufactured....it's the toxins not the bacteria that are the issue.
Cheers
Chris
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Re: Meat cooking 101 (Internal Temperature)
Hi Bentley,
Yes, Duck is Fowl, and yes served Medium, it's a dark meat (and it is fantastic!), most people try to keep as much moisture in it as they can.
Cheers
Chris
Yes, Duck is Fowl, and yes served Medium, it's a dark meat (and it is fantastic!), most people try to keep as much moisture in it as they can.
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Meat cooking 101 (Internal Temperature)
Would be a good topic to make a sticky ?