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-   -   Temps (https://www.bbq-brethren.com/forum/showthread.php?t=151183)

smokiefrank 01-09-2013 06:01 PM

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.

Bluesman 01-09-2013 06:07 PM

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

Grinder10 01-09-2013 06:10 PM

This is the best temperature guide that I know of.
http://amazingribs.com/tips_and_tech...ide_large.html

smokiefrank 01-09-2013 06:41 PM

That links a good start, thanks Grinder.

IamMadMan 01-09-2013 09:33 PM

http://www.deejayssmokepit.net/Downl...emperature.pdf


http://crawfish-crawfish.com/how-to-smoke-meat.html


http://www.smoking-meat.com/smoking-...res-chart.html

HankB 01-09-2013 09:56 PM

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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