http://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 |
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.
You need to use the intact muscle rule to cook pork medium rare. I will post it later tonight for you.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?
Someone always wants to sue.