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Unread 11-14-2008, 09:31 AM   #9
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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I happen to break the USDA rules in a couple of areas and always like to point this out whenever I list the finish temps that I use. My hamburger, steak and poultry breast readings are lower than the recommended. Okay, that said here is what I go by:



CUT -----------------APPROXIMATE INTERNAL TEMPERATURE
Brisket.......................... 185°-200°
Beef Roasts/Steaks ........120°-125° rare 125°-130° medium rare 140°-145° medium

Beef, ground .................150° - 160°
Bologna ........................140°
Chicken ................. 165°-180° thigh, 150° - 155° breast -(juices should run clear)

Turkey ...................165°-180° thigh, 155° - 165°breast - (juices should run clear)
Lamb..................................130°-145°
Pork Butt & Picnic................165°-180° for slicing 185°-200° for pulling
Pork Loin .............................145°-165°
Sausage, beef & pork (fresh) .....160°-170°

Sausage, chicken ................ 165° - 170°
Salmon...............................135°-150° (watch for the white albumin protein to rise to the surface, this is a signal that it is close to being done, and don't wait for it to flake or it may be over done by the time it is served.

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