Temps

[smokiefrank]

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.

 

[Bluesman]

It's all pretty much rule of thumb and what you like.

Beef
Rare 115-120
Med rare 125-130
Med why
Well Done :doh:
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

 

[Grinder10]

This is the best temperature guide that I know of.
http://amazingribs.com/tips_and_technique/meat_temperature_guide_large.html

 

[smokiefrank]

That links a good start, thanks Grinder.

 

[IamMadMan]

http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf


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


http://www.smoking-meat.com/smoking-times-and-temperatures-chart.html

 

[HankB]

The guideline I recall (regarding food safety) is that the meat needs to go from 40° to 140° in 4 hours or less.