Controversy … it gets the blood moving, don’t you think?
Have you noticed lately, the foodie trend of posting photos or comments of what you’re making for dinner, or eating at the restaurant? There always seems to be great ideas for recipes and tasty looking pics everywhere you look.
I often draw inspiration for my blog posts from questions or comments I hear or read along the way and, my offering for today comes from something a friend of mine posted regarding medium rare pork.
John was outlining his menu plan for the evening with the centrepiece of the meal being a beautiful “Pork Tenderloin, roasted to a perfect medium rare.”
The resulting “Fire Storm” of negative comments he received re: the danger of eating pork ANYTHING but well done was impressive, to say the least.
So, … here’s the controversial part.
The danger of eating under-cooked pork was VERY real years ago, and our Great Grandparents and Grandparents needed to be vigilant about internal “done-ness.” Pig farmers and our relatives back in the day, were forced to deal with a pathogen called Trichinella Spiralis, which caused a nasty issue called Trichinosis. This was and potentially STILL CAN BE, a very real threat causing nasty round worm infections.
Trichinosis is caused by the ingestion of under cooked pork or wild game, that had been infected with the larvae of a parasitic round worm.
Thankfully though, todays farmers understand that this parasite is transferred to animals through poor feeding practices and exposure to infected animals, and with the highly sophisticated bio-security measures adopted many years ago, the presence of Trichinae has been virtually eliminated in North American farms.
I say FARMS because … Trichinosis is STILL a very REAL threat for folks who sustain themselves eating the flesh of “some” wild animals, particularly Wild Bear and Boar.
Those of you who fill your larders with such, please be careful and cook to an internal temperature of at LEAST 165 degrees F.
I have faith in our farmers practices, bio-securities and the agencies that are in place to protect our food supply, so I can say that I TOO enjoy my pork slightly “pink” and not over-done (unless we’re talking about long, low and slow cooking for shoulders and ribs). Please keep in mind, … I’M NOT talking rare but a beautiful juicy pink.
Let’s face it … the entire carcass (except for the shoulder, neck and belly) are extremely lean. Granted there is generally a heavy covering of fat under the skin BUT, the muscle is VERY lean, and this can equal a very dry end result if overcooked.
You folks have to be your own judges.
There you have it Carnivores, please stay tuned and … don’t forget to click “follow Blog via email” (CarnivoreConfidential).
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Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential