“May 25, 2011 — Just in time for the start of grilling season, the U.S. Department of Agriculture has updated guidelines for safely preparing pork. The USDA recommends that pork be cooked to an internal temperature of 145 degrees Fahrenheit.”
—The USDA reduces the recommended cooking temperature for unground pork. It’s about fucking time.
May 2011
7 posts
“
As the most popular Polish sausage is without a doubt Polish Smoked Sausage, (Polska Kielbasa Wędzona) we are willing to speculate that this is what people have in mind. This is probably what the first immigrants brought with them to America. The little problem we face here is that you can find Polish Sausage in almost every supermarket in the USA and no two are made the same way. The Polish Smoked Sausage has been well defined for centuries and almost everybody in Poland knows what goes inside.
We do not intend to become judges in this matter. Instead, we are going to rely on Polish Government Standards for Polish Smoked Sausage as those rules have remained unchanged for the last 60 years. This way if any reader does not agree with our recipes he is welcome to contact the Polish Meat Industry in Warsaw, which still publishes the latest standards for meat products and sausages through the Polish Bureau of Standards (Polski Komitet Normalizacyjny).
” —Rytek Kutas helps solve the mystery of Polish sausage.