Lancaster Farming, Saturday. Dec 13. 1975
60
Cook pork
thoroughly
Cooking Pork 7 Cook it
THOROUGHLY Pork la a
nutritious and taaty meat
that tan add variety to
meals, but you must handle
it properh to make sure it is
safe to eat
Remember that any
product containing pork
should be cooked to at least
170 F This includes com
bination*- beef and pork
meatloaf, many sausages,
partially cooked hams and
bacon, as well as fresh cuts
of such as chops and roasts.
The best way to check for
doneness is to use a ther
mometer, especially when
cooking thick pork cuts over
1 inch Inster the ther
mometer into the center of
the thickest part of the meat
and make sure it doesn’t
touch either bone or fat so
that you get a true tem
perature reading for the
meat itself. If a meat
thermometer is not
available, cut deeply next to
the bone before serving, to
make sure the color has
changed from pink to white.
You need not overcook
your meat to make it safe.
Use low to moderate tem
peratures for thick cuts so
they can be thoroughly
cooked in the center but not
dry on the surface. Thin cuts
can be cooked at a higher
temperature, even broiling.
Planning pork for a bar
becue 7 Thin cuts of pork can
be cooked effectively on a
barbaecue grill providing
the coals are not too hot.
Excessive heat will burn the
surface before the inside is
thoroughly cooked. If the
pork cuts a/e medium
thickness, approximately 1
inch, it might be becessary
to move the coals to the side
for indirect heat. Thicker
cuts of pork can be used if it
is possible to cover the
barbecue for a “roasitng”
Leftover liquid from stewed meat or poultry is a good stock
for a nourishing soup, a flavorful liquid in which to cook
rice, or a liquid base for scalloped or creamed dishes.
BIG HUB TIRE SERVICE
LOCATED 1 MILE WEST OF BLUE BALL
ON ROUTE 322 PHONE 354-4931
effect This will give a
delicious barbecue flavor
and the heat will have a
chance to penetrate
thoroughly With a ther
mometer, lest the center of
the meat for donencss (at
least 170 F ) before serving.
Thorough cooking of pork
is necessary to eliminate the
possibility of contracting
trichinosis caused by liny
parasites called tnchlanc in
raw pork. Though the
reported case of trichinosis
in the United States are few,
the disease still exists Cases
can result from improperly
cured homemade sausage,
beef which has been in
contact with pork and eaten
rare, and uncooked cuts of
fresh pork
People can get tnchnosis
when they eat undercooked
pork that contains the
tnctuane but it cannot be
transferred from person to
person. Although there are
guards against the disease
and not many hogs have
trichinae, it is very im
portant that the consumer
protect himself from in
fection by cooking pork
thoroughly.
Beef does not contain
trichinae but if pork and beef
are packed together as in
“meatloaf combination,” the
beef must be cooked
thoroughly just like pork.
Beef which has been in
contact with pork should
never be used for steak
tartare. (The U.S. Depart
ment of Agriculture does not
recommend eating any meat
raw.)
After handling raw pork
wash your hands, utensils,
and cutting board thoroughly
before using them again for
other foods or for cutting and
serving the cooked pork. It is
always important to prevent
cross-contamination of any
raw and cooked meats.
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William Snyder, MCC executive director, Akron,
is shown receiving check for $lOO,OOO, proceeds
from 1975 Tri-County Relief Sale, from Paul
Hoover, New Holland, treasurer of the sale com
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