9/3/2023 0 Comments Pork temp when done![]() My comment here is not following a particular thread, but only offered as enlightening on construction or modification of existing smokers / grills. When the meat is ground, these are spread thoughout the meat and it must be cooked to a high temperature of 160☏ to make sure it is safe. Most bacteria and pathogens live on the outside of the meat. What about appetizers that use ground beef or pork?Īnything that uses ground beef or pork must be cooked to at least 160☏ in order for it to be safe. making a better finished product that is, in fact, safe to eat. I have always cooked pork to 140-145 as do most other chefs and recently the USDA changed their safe temperature to only 145☏ for all cuts of pork that are not ground. Some food is just not very good when cooked to the recommended safe temperature.įor years, the USDA recommended to cook pork to 160☏ which yielded a very dry, tough, tasteless pork loin, pork tenderloin, pork chop, etc. This is sometimes because the risk is low or it is strongly believed that the USDA is overshooting the safe done temperature. Some cuts or types of meat are recommended to be cooked below what is recommended by the USDA. They must be cooked to a much higher temperature to break down the meat, melt the fat and collagen and make them tender. Many cuts such as brisket and pork butt are safe to eat at a relatively low temperature however, they are still tough as leather at that temperature. Just because a piece of meat is safe at a certain temperature does not mean it is tender yet. ![]() Why is there a difference between USDA safe finished temperature and the Chefs recommended finish temperature? You are looking for 195☏ when the ribs are done and tender. If you want to check pork ribs for temperature, place the probe between the bones making sure to not touch the bone. time is usually just an estimate and is NOT an indicator of doneness. Note: Be sure to use temperature to tell you when the meat is done. Most are only an estimate but should allow you to make a loose plan for dinner time. What about appetizers that use ground beef or pork?īelow I have put together a list of times and temperatures for smoking meats. ![]() Why is there a difference between USDA safe finished temperature and the Chefs recommended finish temperature?.
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