Cook it until it is done (not pink).
I've heard a couple references to wild pork being pinkish when done, unlike domestic pork. Any experienced comments?
Cook it until it is done (not pink).
Don't trust the color, trust a thermometer reading 160degrees internal temp. I've cooked chops to that temp and still had some pink color in the meat. Not sure it is blood; could be diet. Lots of mesquite on our place, meat cooked over it turns red, maybe the same is true for eating the seed pods. Maybe it's the prickly pears; they are beat red. Whatever, if it's 160, ain't nothin living in it and I'm eating it.I've heard a couple references to wild pork being pinkish when done, unlike domestic pork. Any experienced comments?
Don't trust the color, trust a thermometer reading 160degrees internal temp. I've cooked chops to that temp and still had some pink color in the meat. Not sure it is blood; could be diet. Lots of mesquite on our place, meat cooked over it turns red, maybe the same is true for eating the seed pods. Maybe it's the prickly pears; they are beat red. Whatever, if it's 160, ain't nothin living in it and I'm eating it.
Don't trust the color, trust a thermometer reading 160degrees internal temp.
I've heard a couple references to wild pork being pinkish when done, unlike domestic pork. Any experienced comments?