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Thread: How Do You Like Your Pork Cooked? page 3

  1. #21
    lil_earthmomma's Avatar
    lil_earthmomma is offline Senior Member
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    145 degrees for pork tenderloin, and for pork chops etc once the juices run clear it's ready to eat! I gagged on way to many sawdust chops in my youth to ever over cook pork.
    The more I see the less I know for sure.
    -John Lennon

  2. #22
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    gojirama is offline Senior Member
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    I like all my meat well done- no pink.

  3. #23
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    Sue
    Sue is offline Senior Member
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    Is it just me that finds pork to have a weird smell?

  4. #24
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    MamaGrok is offline Senior Member
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    I tried TJ's pork the other day. I expected it to be somewhere between our pastured pork from the farmer and the crap sold in the grocery stores. It was, and I realized it when I tasted it - it had that nasty "this pig ate something I don't want to know about" underflavor that I remember pork having before I started getting it from the quality farmer we buy from. Not nearly as strong as, say, Smithfield's, but it was still there. I imagine it's similar to what you're describing, Sue.

    Our pastured pork does not have that *at all*.
    5'4" 36yo mother to five sweeties & married to their AMAZING DaddyGrok
    Starting: 185 lbs (March '10)
    Current: 132.5 lbs
    Goal: 135 lbs (Hit Jan '13)
    Beating bingeing since 10/31/11 on my Leptin Reset journey

  5. #25
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    Sue
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    That's probably it. Anyway it's Easter Sunday and having pig on spit, mum also cooked some lamb for those that don't like pork. I'm not keen to try the pork may just stick to the lamb.

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