On 22-Jan-2007, "Stan (the Man)"
> wrote:
> wrote:
> > On 21-Jan-2007, "Stan (the Man)"
> > > wrote:
> >
<snip>
> > Oh yeh. I'd expect about an hour and a half for
> > that
> > little piece of dead pig in the typical rotisserie
> > environment.
>
> That's just about how long it took to reach 140. Took it
> off and let it
> sit til I finished sauteeing the green beans. Juiciest
> piece of pork
> I've ever eaten. The only bad part was convincing my
> Neandertal guests
> that it's not dangerous to eat pink pork. They did manage
> to get past
> their primal fears and I had no leftovers, the bastids.
>
> --
> Stan
It probably won't help Stan, but you could tell your guests
that virtually all pork sold commercially these days is
certified. There's probably a different term for it now, but
the gist is that pork is frozen for a predetermined period
of time to kill any trichina worm(s) present in the flesh.
There's a table buried somewhere in the USDA archives
that gives the times and temperatures required. Actually
it only involves ordinary freezer temperatures and a week
to ten days to get the job done. Commercially, they can
go to -20°F for just a couple of days to assure that all
trichina are dead. Minus five in your ordinary home freezer
will get the job done in something under two weeks. When
our folks were young, pork went from the butch block to
the table and thus cooking was the only assurance of
saftey from trichinosis.
--
Brick(Youth is wasted on young people)