- Aug 11, 2023
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Yep, 165°F (74°C) internal temp is what I try to cook my meats for.I have no difficulty finding pork. While I don't eat a ton of meat these days, my meat consumption is split roughly 50/50 between chicken and pork as beef has gotten too expensive to justify buying it with any regularity.
There's always an element of danger when it comes to any food - trichinella worms can be in any meat (they were just more common in pork because pigs are omnivorous), chicken frequently has salmonella, we keep having outbreaks of e.coli on lettuce, etc. As long as you prepare and cook your food properly (which does not mean overcooking it), the danger is minimal.
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