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Unread 11-13-2008, 09:12 PM   #1
Midnight Smoke
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Question Looking For A Temp Cooking Chart

I had a link at one time that I copied and pasted into a one page Doc that I printed out. Can't find the link and lost the print out. Looking for one that has all the different meats and the proper cook to Temps. Rare to Well done Etc... Poultry, Beef, Pork, Lamb Etc...

I did some searching but can't find a complete one. Probably using the wrong search term.
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Unread 11-13-2008, 09:25 PM   #2
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I found this, is it what you want?

http://www.reluctantgourmet.com/doneness_chart.htm
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Unread 11-13-2008, 09:50 PM   #3
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Quote:
Originally Posted by eagle697 View Post
I found this, is it what you want?

http://www.reluctantgourmet.com/doneness_chart.htm
Thanks, That is the kind of stuff I find. The one I want is much more detailed and breaks down by cut. ie Rib eye, Sirloin, and Turkey too. It was a nice link, a real all in one reference chart.
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Unread 11-13-2008, 09:57 PM   #4
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Here's one I use - from the USDA.

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Last edited by CB; 11-13-2008 at 10:04 PM.. Reason: add more info to the answer
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Unread 11-14-2008, 07:04 AM   #5
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I have one from Paul kirk class, i will send it to you.
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Unread 11-14-2008, 07:53 AM   #6
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Quote:
Originally Posted by MrSmoker View Post
I have one from Paul kirk class, i will send it to you.
Thanks!
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Unread 11-14-2008, 08:00 AM   #7
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Personally, I feel most of the temps on that USDA chart are a little high.

Really, what does our government know about good taste???
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Unread 11-14-2008, 09:08 AM   #8
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Howdy!
The USDA chart is fine, just take 15 degrees off everything ;-)

And add 15 degrees for dark meat chicken.

Happy cookin!
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Unread 11-14-2008, 09:31 AM   #9
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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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Unread 11-14-2008, 12:23 PM   #10
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There are a bazillion of 'em out there...here's one I googled for ya! http://whatscookingamerica.net/Infor...atureChart.htm
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Unread 11-14-2008, 01:16 PM   #11
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Cooked a loin that I had curde w/Tenderquick and brown sugar for a week.

Brought it to 160.

Should'nt that be fully cooked?

No need to heat in sandwiches?

Thanks Dan
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Unread 11-14-2008, 06:20 PM   #12
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Thanks everyone! Got some good stuff to work with. I paste the info into Word and then laminate the papers. I can't remember Chit anymore.
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Unread 11-14-2008, 06:32 PM   #13
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Pork Smoker, personally I would put a lot of confidence in whatever Thirdeye posts.
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Unread 11-14-2008, 06:45 PM   #14
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Quote:
Originally Posted by Pork Smoker View Post
I had a link at one time that I copied and pasted into a one page Doc that I printed out. Can't find the link and lost the print out. Looking for one that has all the different meats and the proper cook to Temps. Rare to Well done Etc... Poultry, Beef, Pork, Lamb Etc...

I did some searching but can't find a complete one. Probably using the wrong search term.

I got this from the USDA web site, I printed it and placed in my garage.

PDF File attached.
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Last edited by hav; 10-27-2009 at 05:46 PM..
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Unread 11-14-2008, 10:30 PM   #15
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Quote:
Originally Posted by Meat Burner View Post
Pork Smoker, personally I would put a lot of confidence in whatever Thirdeye posts.
I agree!

Dr Meat, wasn't that Thirdeye's official title given awhile back?
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