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Unread 01-09-2013, 06:01 PM   #1
smokiefrank
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Default Temps

Being as internal temps are pretty much the be all of good, safe food prep, is there a thread anywhere on here that lists them all in one place? Including pastrami, slicing v pulled pork etc etc. It'd be real handy having a one stop .. er stop.
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Unread 01-09-2013, 06:07 PM   #2
Bluesman
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It's all pretty much rule of thumb and what you like.

Beef
Rare 115-120
Med rare 125-130
Med why
Well Done
Pulled beef see pulled pork

Pork
tenderloin 150-160
Loin 150-160
Shoulder slice 160
Ribs probe tender, 90* bend test
Pulled pork probe tender 190-200 is a gage

Chicken/turkey
white meat 160
dark meat 170
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Unread 01-09-2013, 06:10 PM   #3
Grinder10
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This is the best temperature guide that I know of.
http://amazingribs.com/tips_and_tech...ide_large.html
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Unread 01-09-2013, 06:41 PM   #4
smokiefrank
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That links a good start, thanks Grinder.
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Unread 01-09-2013, 09:33 PM   #5
IamMadMan
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http://www.deejayssmokepit.net/Downl...emperature.pdf


http://crawfish-crawfish.com/how-to-smoke-meat.html


http://www.smoking-meat.com/smoking-...res-chart.html
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Unread 01-09-2013, 09:56 PM   #6
HankB
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The guideline I recall (regarding food safety) is that the meat needs to go from 40° to 140° in 4 hours or less.
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