FoodBanter.com - View Single Post - Help--quickly, please

Stan (the Man)

wrote:
> 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.

It's hard to convince oldsters that they won't die a terrible death by
eating "undercooked" pork. And, facts only confuse them. My wife is
toughest. She not only worries about getting ill from it, but she also
doesn't like rare meat in general. So, she gets the end pieces. I'm
beginning to think she may be running a scam on me.

--
Stan