or Connect
SmokingMeatForums.com › Forums › Community › Food Safety › Do we not have a food temp chart anywhere?
New Posts  All Forums:Forum Nav:

Do we not have a food temp chart anywhere?

post #1 of 14
Thread Starter 

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

post #2 of 14

Here's one straight from USDA...it's related more towards household oven use as far as temps/times are concerned, but the temps are what we need to know anyway.

 

Pages 3 and 4 are where you want to look:

 

http://www.fsis.usda.gov/PDF/Roasting_Those_Other_Holiday_Meats.pdf 

 

 

Eric

 

 

EDIT: here's another quick & short version which also contains egg dishes and fish:

 

http://www.fsis.usda.gov/PDF/IsItDoneYet_Magnet.pdf 

post #3 of 14
Thread Starter 

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.

post #4 of 14

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, Lamb 160
Turkey, Chicken 165
Fresh Beef, Veal, Lamb
Medium Rare 145
Medium 160
Well Done 170
Poultry
Chicken & Turkey, whole 165
Poultry breasts, roast 165
Poultry thighs, wings 165
Duck & Goose 165
Stuffing (cooked alone or in bird) 165
Fresh Pork 160
Ham
Fresh (raw) 160
Pre-cooked (to reheat) 140
Eggs & Egg Dishes
Eggs Cook until yolk & white are firm
Egg dishes 160
Leftovers & Casseroles 165
post #5 of 14
Thread Starter 

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?

post #6 of 14
Thread Starter 

Time-Temperature.pdf

post #7 of 14
Thread Starter 

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.

post #8 of 14
Quote:
Originally Posted by pandemonium View Post

Time-Temperature.pdf

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.
 

post #9 of 14
Thread Starter 

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

post #10 of 14

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.

post #11 of 14
Quote:
Originally Posted by pandemonium View Post

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?



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

post #12 of 14
Quote:
Originally Posted by pandemonium View Post

Someone always wants to sue.



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. 

post #13 of 14

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

post #14 of 14
Thread Starter 
Quote:
Originally Posted by Dutch View Post

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



Thanks Dutch, good deal

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food Safety
SmokingMeatForums.com › Forums › Community › Food Safety › Do we not have a food temp chart anywhere?