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Unread 08-22-2013, 03:55 PM   #16
Knows what a fatty is.
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Venison loin at 145 would be overcooked for me; but I like it on the raw side of medium rare
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Unread 08-22-2013, 04:18 PM   #17
On the road to being a farker
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Originally Posted by Ron_L View Post
This is part of the problem with these types of charts. Dark meat chicken is safe at 165 (and maybe earlier if held at that temp for a certain period of time), but everyone has a temp that they prefer.
It isn't really a problem, just a small caveat.

A decent chart that gives you a good median of a temp that you know means the meat is done is a good thing. Adjust tastes from there. Anyone that is expecting a chart to produce results that meet their personal perfection without learning for themselves won't ever achieve them and, frankly, don't deserve to.
18.5" Weber Kettle / 32" Master Forge Charcoal Grill / Modded/Restored NB Bandera
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Unread 08-23-2013, 12:38 AM   #18
Take a breath!

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That is why I'm putting together a general chart that I will expand on categories to cover ranges. I continue to welcome feedback and thoughts.
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