The BBQ BRETHREN FORUMS. - View Single Post - A very informative food temperature document

Redheart · 02-07-2011, 10:21 AM

so essentially the higher percentage of fat the longer the hold time for any given internal temperature. but this chart applied to RTE poultry, did you come across one for raw poultry?

02-07-2011, 10:21 AM	#2
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Omaha, NE	so essentially the higher percentage of fat the longer the hold time for any given internal temperature. but this chart applied to RTE poultry, did you come across one for raw poultry? __________________ "Red" - Just Moved to Omaha!