Temps
Being as internal temps are pretty much the be all of good, safe food prep, is there a thread anywhere on here that lists them all in one place? Including pastrami, slicing v pulled pork etc etc. It'd be real handy having a one stop .. er stop.
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It's all pretty much rule of thumb and what you like.
Beef Rare 115-120 Med rare 125-130 Med why Well Done :doh: Pulled beef see pulled pork Pork tenderloin 150-160 Loin 150-160 Shoulder slice 160 Ribs probe tender, 90* bend test Pulled pork probe tender 190-200 is a gage Chicken/turkey white meat 160 dark meat 170 |
This is the best temperature guide that I know of.
http://amazingribs.com/tips_and_tech...ide_large.html |
That links a good start, thanks Grinder.
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The guideline I recall (regarding food safety) is that the meat needs to go from 40° to 140° in 4 hours or less.
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