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Unread 07-15-2013, 03:54 PM   #89
Smoke'n Ice
is one Smokin' Farker
 
Join Date: 05-08-09
Location: Plano, TX
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A lot of history and AH's looking for loop holes went into the pork rule that currently exists. The simplest approach would be the defination and add must be cooked whole and untrimmed until an internal FDA serve safe temperature of 145 degree F. After it reaches this temperature you may do as you wish with the meat, to include parting, slicing, chopping, returning to the smoker, putting it in a cooler, etc. Once removed from the smoker the meat or parts of meat must be maintained at an FDA serve safe temperatue of 140 degrees or more prior to turn-in.
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