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thirdeye · 11-05-2011, 06:28 PM

Russ, good idea and good timing too.

I routinely brine pork loin roasts and all pork chops for both moisture and flavor. One of the most recent developments that folks may or may not have heard is that the USDA lowered the recommended internal temperature for pork from 160° to 145°. It's nice to see that the USDA has finally endorsed the lower internal temps many of us have used for a long time.....

The best part is now I don't have to add that note about me bending the rules.

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11-05-2011, 06:28 PM	#4
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Russ, good idea and good timing too. I routinely brine pork loin roasts and all pork chops for both moisture and flavor. One of the most recent developments that folks may or may not have heard is that the USDA lowered the recommended internal temperature for pork from 160° to 145°. It's nice to see that the USDA has finally endorsed the lower internal temps many of us have used for a long time..... The best part is now I don't have to add that note about me bending the rules. . __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery