Risk Basics

• One of the main concerns with pork is the risk of harmful parasites, such as Trichinella spiralis or dangerous bacteria, such as Escherichia coli and salmonella, although the risks of salmonella are no greater than with other meat or poultry. The only way to kill harmful parasites and bacteria is through cooking the meat, by raising the minimum internal temperature above 145 degrees Fahrenheit. Although many people still associate pork with tapeworms, the prevalence of trichinosis has been almost eliminated in today’s grain-fed pigs. Whether the pork chops or smoked or not, their temperature must be raised above 137 F at some point to eliminate the risk of foodborne illness.

Cold Smoking

• Pork can either be smoked hot or cold. In cold smoking, the chop only reaches a temperature of around 80 F, which is not high enough to kill pathogens in the pork. Although cold smoking imparts a pleasant flavor to the chop, the process does not alter the texture or break down muscle tissue, meaning cold smoked chops are tougher than their hot-smoked counterparts. Cold smoked chops still have the appearance and feel of raw meat. You must cook cold smoked pork chops before you can eat them.

Smoking Hot

• Hot smoking pork does cook the meat, although at a lower temperature and over a longer period than other cooking methods. Many smokers have a thermometer into their lid, but you should also use a meat thermometer to check the internal temperature of the pork. As long as it is cooked to 145 F, it will be safe to eat. Hot smoking is one of the safest methods of cooking pork because the meat is held at a higher temperature for longer. At 158 F, pork meat is pasteurized instantly, but U.S. Department of Agriculture guidelines recognize that cooking at just 130 F for 121 minutes will achieve the same effect.

Storage and Safety

• Smoked pork will keep in the refrigerator for six to seven days. Do not partially cook cold smoked pork and reheat it another day. Do not leave cooked pork out of the refrigerator for more than two hours. Because bacteria can double in numbers every 20 minutes on cooked meat left at room temperature, pork that has been left out longer than two hours should be thrown out.