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

    http://www.kctv5.com/health/2800557...tml=kan_irr&tmi=kan_irr_1_01300205242011&ts=H
     
  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..

    Rich
     
  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

    [​IMG]
     
  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]

    SOB
     
     
  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

    az
    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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