So, without further delay, Here's Heather!
I’m Heather from 3 kids and lots of pigs where I blog about our crazy, hectic, but full of fun and love life as I try to balance being a full-time off-farm working momma while raising the 5th generation of corn, soybean, and pig farmers in The Farmer’s family.
|Big Sissy and Bubby with 100 pounds of pork we donated to our local food pantry.|
I've had a few questions from friends and family on if this is really safe or not since the pork may still be slightly pink after it is cooked. I am not a meat scientist, but I can tell you that there was a lot of research done on this before the new guidelines were announced and I have complete faith in this research.
I'll be honest, I have made a few recipes at home in the past that had me cook pork to 150 degrees followed by a 5-10 minute waiting period. I could immediately tell a difference in these recipes versus the ones that I cooked to the previously required 160 degrees. You will find that pork cooked to 145 degrees followed by a 3 minute waiting period before slicing/cutting are much more tender and juicier which just makes pork that much better to me and as the proud pork mom, I want you to enjoy pork to its fullest. So go ahead and adopt 145 for those chops, loins, and roasts. Ground pork still needs to be cooked to 160 degrees so just be sure to use a digital thermometer whenever cooking or grilling with meat.
And in case you need some further inspiration, here are some pigpen favorite pork recipes: