I like to get the real thick bacon, twist it up on a pan sprinkle some spices on it, then put it in the oven at 250 for a couple hours. It makes delicious non crispy bacon, and it makes the best bacon grease for other dishes too! Its definitely not for everyone, but if you like flimsy bacon the slow cook method is just great! But i will say none of what i make is undercooked, hence the two hour cook time. Does lower temps kill worms even at longer times? Maan idk, i dont eat bacon but every couple months, shits supper unhealthy. But tasty.
To answer your question, yes. The temperature you need to get the food to isn’t actually all that high. The trick is to make sure every bit of it gets there, and yes, for long enough to kill the bad shit.
Generally, all meat is safe when cooked to an internal temp of 165, assuming it’s not spoiled. Cooking kills bacteria and parasites but it doesn’t get rid of all toxins they might have produced. You can get away with lower temperatures if you cook it longer or with certain meats. Pork, poultry, or anything ground you definitely don’t want to undercook.
The FDA has a lot of good info if you search for it.
I like to get the real thick bacon, twist it up on a pan sprinkle some spices on it, then put it in the oven at 250 for a couple hours. It makes delicious non crispy bacon, and it makes the best bacon grease for other dishes too! Its definitely not for everyone, but if you like flimsy bacon the slow cook method is just great! But i will say none of what i make is undercooked, hence the two hour cook time. Does lower temps kill worms even at longer times? Maan idk, i dont eat bacon but every couple months, shits supper unhealthy. But tasty.
To answer your question, yes. The temperature you need to get the food to isn’t actually all that high. The trick is to make sure every bit of it gets there, and yes, for long enough to kill the bad shit.
Generally, all meat is safe when cooked to an internal temp of 165, assuming it’s not spoiled. Cooking kills bacteria and parasites but it doesn’t get rid of all toxins they might have produced. You can get away with lower temperatures if you cook it longer or with certain meats. Pork, poultry, or anything ground you definitely don’t want to undercook.
The FDA has a lot of good info if you search for it.