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Discussion in 'Food Safety' started by pandemonium, Oct 27, 2010.
Am i not seeing it or do we need a sticky of a food time and temp chart.
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:
EDIT: here's another quick & short version which also contains egg dishes and fish:
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.
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°FGround Meat & Meat MixturesBeef, Pork, Veal, Lamb160Turkey, Chicken165Fresh Beef, Veal, LambMedium Rare145Medium160Well Done170PoultryChicken & Turkey, whole165Poultry breasts, roast165Poultry thighs, wings165Duck & Goose165Stuffing (cooked alone or in bird)165Fresh Pork160HamFresh (raw)160Pre-cooked (to reheat)140Eggs & Egg DishesEggsCook until yolk & white are firmEgg dishes160Leftovers & Casseroles165
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?
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.
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.
No problem Native, someone here is where i got it from I think.
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.
You need to use the intact muscle rule to cook pork medium rare. I will post it later tonight for you.
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.
Okay folks-I just created a Wiki for the USDA Food Temp Guidlines.
Thanks Dutch, good deal