One of the most common cooking questions I answered is about safe meat cooking temperature. In the past ten years, the proposal of pork cooking temperature has changed and there are some confusion. Therefore, now it is a good time for reviewing and sharing one of our favorite roast pork recipes again!
Internal temperature of pork
145 ° F and rest for 3 minutes to provide the best diet experience. It is also the minimum safety internal pork cooking temperature stipulated by the Food Safety Inspection Bureau of the Ministry of Agriculture of the United States.
I can’t fully encourage you to spend time Learn how to use meat thermometersEssence (This is an easy -to -use digital temperature meter, which is affordable.) Once you try to cook pork until three -point or cooked, the difference in taste, texture and flavor may surprise you.
Pork cooking temperature
The recommended cooking temperature of pork was 160 ° F in the past; suitable for each part and every kind of pork. Now, due to the very important biological safety measures and animal health problems in the pork industry, we can eat healthier and safer pork at low temperatures.
This means that we can safely eat pork that is cooked at a temperature of 145 ° F and will not be dried. My friends, that’s delicious pork.
According to the regulations of the National Pork Commission, the proposal of cooking pork chops, roasted pork, and pork spine is that the internal temperature of the pork is 145 ° F, and then rests for three minutes.
Broken pork should always be cooked to 160 ° F. The maturity of some pork slices (such as small cut pieces that are difficult to test with the thermometer or the large pieces of blocks that slowly cook at low temperature) are specified as “tender”. The pre -boiled ham can be heated to 140 ° F, or even cold, while the fresh ham should be cooked to 145 ° F.
Observing these pork cooking temperature guidelines will bring the best food experience to enhance flavor and safety. The National Pork Commission follows the guidance of the Ministry of Agriculture (USDA).
How to choose pork in a grocery store
The following editors will bring you some tips for buying pork. When you are in a grocery store, remember three small words: “the more red the better.” Looking for red, hard and packaging, there is no excess liquid in the packaging.
If there are many meat juice in the packaging, then there is no taste in the meat. If the pork is pale and the packaging contains a lot of liquid, then this is not the best pork you want to buy.
In essence, the color of roasted pig shoulder meat is more red. Baked pork already contains a lot of fat. (Don’t panic, fat is good, which means that meat will have a lot of taste.) However, when buying pig shoulder meat, picnic meat or roast pig buttocks, you will want to find less fat, because fat will dissolve with it and follow the followers. The final output will decline in cooking.
The last point: roasted pig shoulder meat = picnic roasted+butt baking. The “ass” barbecue is not from the pig’s butt. In the past, pork shoulder meat and pig butt were wrapped in salt and transported in a barrel called “ass”. Regardless of the name, the cooking methods of these three barbecue are the same. I usually only buy the discount.
Sentences: 6 -8
Prevent the screen from darkening
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Preheat the oven to 350 ° F. Mix all spices in a small bowl. Add olive oil and stir or stir well. Let the mixture stand for 15 minutes. It will thicken to a paste.
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Put foil on the small baking sheet and then put a metal frame on it. Rinse the barbecue and shoot. Apply the spice mixture to the entire barbecue, so that the spice covers all noodles.
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Bake for 60-90 minutes. When the internal temperature of the meat reaches 145 degrees, take it out of the oven. Let the barbecue stand for 15 minutes before slicing.
There are two more points to pay attention to the cooking time:
When you take out cold roasted pork directly from the refrigerator, it usually takes about 90 minutes to cook time. Let the meat stand for a period of time before cooking and the closer to the room temperature will shorten the cooking time.
I suggest to remove the barbecue from the oven when the temperature is close to 140-142 degrees. When placed on the counter, the temperature usually increases by 8-10 degrees. Therefore, be careful not to cook or dry it.
Caliba: Chapter 348Kida In carbohydrate: 2gram In protein: 61gram In Fat: 9gram In Saturated fat: 2gram In cholesterol: 164Milligram In sodium: 134Milligram In Potassium: 1095Milligram In fiber: 1gram In sugar: 1gram In Vitamin A: Chapter 788IU In calcium: 19Milligram In iron: 3Milligram
{Published on October 3, 2018 -Note and Photos Update, December 2, 2024}
If you have any questions or more information about the pig farming industry, you can learn more on Pork.org.
Discovery: I have cooperated with the National Pork Commission to share this information with you. The shared chart is provided by Pork.org. Pig photos were taken by @Sowmomma. As always, all ideas and opinions are my own.
Farm visits were first released on October 3, 2018
Have you ever wondered why when someone works with pigs? Last year I talked about the biological safety and safety measures we used when we visited the farm. Even from head to toe when entering and exiting facilities.
Before I visited the farm and learned about the daily work of maintaining its environment, I was relatively unknown. Biological safety is just a fancy word “preventing pigs from getting sick”.
The cleaning of the barn and the animal bar can also help minimize the risk of disease. The cement floor you see is the key to preventing many diseases in the pig farming industry. It turns out that the concrete is largely over the soil in preventing bacterial transmission.
The filtering system shown in the figure below helps the biological safety of today’s pig farms. This makes pigs healthier. It helps prevent diseases and must be treated with medicine. The cold water filtering system on the wall of the barn can not only purify the air in the barn, or cool the air in the facilities.
Filtering, vaccine and antibiotics can improve the quality of life of pigs. No one will take the initiative to feed the animal, but if you need to do this, it will be administered. If animals do need antibiotics, they will be tracked and carefully recorded.
If the U.S. Department of Agriculture detects any drug residues in the processing plant, it will be marked and discarded. If the farm is marked for the second time, they will no longer be allowed to process their animals.
Therefore, the meat we buy in a grocery store cannot actually contain antibiotics.
The safety temperature of pork
The final result of all these security measures helps today’s low -temperature cooking methods more secure and eventually improves the taste of pork. Today, any industrial pork purchased from large stores can be safely cooked to 145 ° F.
145 ° F and rest for 3 minutes to provide the best diet experience. It is also the minimum safety internal temperature stipulated by the Food Safety Inspection Bureau of the Ministry of Agriculture.
Please note that the cooking temperature has a warning. If the meat you buy is “reinforced” or “seasoning”, then it may have injected spices or seasonings.
There is no error or danger to inject spices in the meat, but for safety reasons, you need to cook it to a higher temperature, because you no longer use pure meat.
