Do we not have a food temp chart anywhere?

[pandemonium]

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

 

[forluvofsmoke]

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  

 

[pandemonium]

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.

 

[bbally]

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

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

 

[pandemonium]

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?

 

[pandemonium]

 

[pandemonium]

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.

 

[native]

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.
 

 

[pandemonium]

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

 

[squirrel]

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.

 

[bbally]

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.

 

[papagreer]

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. 

 

[Dutch]

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

 

[pandemonium]

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

Thanks Dutch, good deal