Ah, the old standard. 160°F was the safety police for decades. It turned pork into a shoe leather experiment. Dry, sad, and chewy. Nobody wants that.
Science evolved. We realized pork doesn’t need to be a hockey puck. 145°F gives you a blush of pink. That pink is flavor, not danger.
Your taste buds will throw a parade. Seriously, throw one. Dry pork is a crime against dinner parties.
The Ground Pork Rule
Hold the phone. This rule changes for ground pork. Burgers, meatballs, sausages? Those need more heat.
Ground meat is trickier. Germs get mixed from the surface to the center. So ground pork must hit 160°F. No three-minute rest needed either. Just cook it through.
It’s the same logic as ground beef. But with bacon-flavored dreams. Don’t skip this step unless you like gambling with your bathroom schedule.
