SC - ham

[Jeff Botkins]

I agree.....
Pork should be juicy (as should everything else)....
That's why I always recommend a good Thermometer....not one of those
Cheapo "turkey" thermometer..
It Must be Instant Read.....you can usually get them for under $15 for a
nice one....

Just more of my 2 pence : )

Jeff

Phil & Susan Troy wrote:
> 
> Jeff Botkins wrote:
> >
> > Only 137 ??  Wow....
> > Sorry, I was just going by what I always used when making sausage...
> > But, then, maybe that's the temp I used to make sure it was fully
> > cooked....
> > Can't remember right off.....very early.....need more coffee...  ; )
> >
> > Jeff
> 
> Pork cooked to, what was it you said, 152 degrees F., is okay for fully
> cooked. But the recipes that say you need to cook it to 180 or 190 are just,
> you should excuse the expression, hogwash...I know so many people who are
> under the impression pork should have no juice, and are very suspicious of it
> when it does. They've been raised in such terror of a disease that is
> virtually extinct over most of the world (and it is, admittedly, pretty
> serious) that they react with revulsion when their meat is properly cooked,
> not until it is plywood.
> 
> Adamantius
> --
> Phil & Susan Troy
> 
> troy at asan.com
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