USDA Lowers Safe Pork Temperature

Discussion in 'Messages for All Guests and Members' started by beer-b-q, May 24, 2011.

  1. beer-b-q

    beer-b-q Smoking Guru OTBS Member
  2. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    Thanks for that update Beer.. Not sure I will change my methods, but good to know anyways..

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great news!
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Thanks for the update Paul. Just confirms what I have been doing for years. If the  juices run clear it is done in my book.
  5. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    My wife and I went to a fine restaurant a few months back that had pork loin cooked medium rare.  It was one of the top 5 meals I have eaten in my life.  I would not try it at home but that loin melted in my mouth like a rare filet minion.
  6. tyotrain

    tyotrain Master of the Pit

  7. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    Ditto in my book!   No need to over cook it!

    afterall pork is already a little pink...[​IMG]

  8. meateater

    meateater Smoking Guru SMF Premier Member

    As long as it says bred in america.................[​IMG]
  9. chefrob

    chefrob Master of the Pit OTBS Member

    i have always liked mine around 150-155..........i like a little pink but 145 is a little to rare fo me.
  10. venture

    venture Smoking Guru OTBS Member

    If it is intact muscle meat, I did that long before the idiots in Washington D.C. sanctioned it.  With sausage or organ meat, all the rules change.

    Good luck and good smoking.

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