Do we not have a food temp chart anywhere?

Discussion in 'Food Safety' started by pandemonium, Oct 27, 2010.

  1. pandemonium

    pandemonium Master of the Pit

    Am i not seeing it or do we need a sticky of a food time and temp chart.
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Last edited: Oct 28, 2010
  3. pandemonium

    pandemonium Master of the Pit

    Can we post one here? i  always forget what temps to cook different meats to and it would be useful for a lot of people i would think.
     
  4. bbally

    bbally Master of the Pit OTBS Member

    This is the basic.  You can vary it based on the time/temp charts in the food code as well.  Under the intact muscle rules.

    I have a link to the USDA food code in this post.  http://www.smokingmeatforums.com/forum/thread/86620/feel-free-to-download-the-food-code-2009
    TEMPERATURE RULES!
    Food°F
    Ground Meat & Meat Mixtures
    Beef, Pork, Veal, Lamb160
    Turkey, Chicken165
    Fresh Beef, Veal, Lamb
    Medium Rare145
    Medium160
    Well Done170
    Poultry
    Chicken & Turkey, whole165
    Poultry breasts, roast165
    Poultry thighs, wings165
    Duck & Goose165
    Stuffing (cooked alone or in bird)165
    Fresh Pork160
    Ham
    Fresh (raw)160
    Pre-cooked (to reheat)140
    Eggs & Egg Dishes
    EggsCook until yolk & white are firm
    Egg dishes160
    Leftovers & Casseroles165
     
    Last edited: Oct 28, 2010
  5. pandemonium

    pandemonium Master of the Pit

    What really made me think of this is i am wanting to do a pork loin and i see people only cooking it to 145-150 and i wanted to see a chart on it and Bballys chart is perfect but i dont see pork at those low temps, yes i know the temp will still rise a few degrees after taking it off the fire but its unclear to me?
     
  6. pandemonium

    pandemonium Master of the Pit

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  7. pandemonium

    pandemonium Master of the Pit

    There is a good one but its a pdf file so its only showing the first page, anyway it shows pork loins at 160 like i always thought too.

    Maybe its a legal issue that we dont post one? Someone always wants to sue.
     
    Last edited: Oct 28, 2010
  8. native

    native Fire Starter

    Good one.  I was able to right click, open in a new tap (XP) and I got the whole six pages. I've printed it for reference.

    Thanks for the post.
     
     
  9. pandemonium

    pandemonium Master of the Pit

    No problem Native, someone here is where i got it from I think.
     
  10. squirrel

    squirrel Master of the Pit OTBS Member

    That is a good one pande, thanks!

    CHOCOLATE GANACHE is my friend. I can't believe they have that listed. I have to go make a chocolate cake now. I'm drooling.
     
  11. bbally

    bbally Master of the Pit OTBS Member

    You need to use the intact muscle rule to cook pork medium rare.  I will post it later tonight for you.
     
  12. papagreer

    papagreer Meat Mopper


    I dont think the good people on here would do that. Plus if a temp chart was posted that was incorrect, it would be pulled down or at least corrected and reposted. 
     
  13. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Okay folks-I just created a Wiki  for the USDA Food Temp Guidlines.
     
  14. pandemonium

    pandemonium Master of the Pit


    Thanks Dutch, good deal
     

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