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Rant: the 140 degree pork rule cost me 3 customers before I tried it myself
A regular at my shop in Tulsa asked for 145 with a 3 minute rest, said her grandma cooked pork to 160 for 40 years and still got trichinosis anyway, so I finally tried a 140 degree loin with a 10 minute rest and it was the juiciest thing I've ever sliced, who else has been fighting the well done pork crowd?
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