Pork loin
- Thread starter atown25
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
shyzabrau
Smoking Fanatic
Temp without time is meaningless! The guidelines include a rest at the temp. That is critical.
USDA: "Therefore, pork roasts can be cooked like beef roasts (e.g., 145o F for 3 minutes) and pork chops cooked like steaks to achieve an internal temperature of 145o F for 15 seconds."
Maintaining longer times allow lower temps (like using sous vide or other methods to keep the temperature stable). I will look for the appropriate temp/time charts for pork.
Edited to delete bad info!
USDA: "Therefore, pork roasts can be cooked like beef roasts (e.g., 145o F for 3 minutes) and pork chops cooked like steaks to achieve an internal temperature of 145o F for 15 seconds."
Maintaining longer times allow lower temps (like using sous vide or other methods to keep the temperature stable). I will look for the appropriate temp/time charts for pork.
Edited to delete bad info!
Last edited:
Pull it out at 140 & let it rest on the counter for 15-20 minutes.
The carryover cooking will bring it up to 145, which is the USDA safe temp for pork.
At that temp it will be a little pink & very juicy.
Al
The carryover cooking will bring it up to 145, which is the USDA safe temp for pork.
At that temp it will be a little pink & very juicy.
Al
shyzabrau
Smoking Fanatic
Pork loin has very little fat, and no connective tissue to break down, so higher temps only harm the end product.
Edited to delete bad info!
Edited to delete bad info!
Last edited:
We go by the USDA guidelines for safety reasons.
The safe temp for pork is 145 degrees.
If you choose not to follow those guidelines that's fine, but please don't advise others to do so.
This is not personal, it is the policy of SMF to follow the USDA guidelines.
Al
shyzabrau
Smoking Fanatic
c45br
Fire Starter
shyzabrau
Smoking Fanatic
shyzabrau
Smoking Fanatic
Another USDA chart for Salmonella (in beef), which also has the guideline for 145 with a three minute rest at that temp.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Questions for RecTeq owners
- Started by schlotz
- Replies: 67
- Blowing Smoke Around the Smoker.
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
