Let's Talk BBQ
Welcome Center => Announcements => Topic started by: smokeasaurus on April 07, 2013, 05:23:42 PM
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Maybe I am late on this but the USDA has lowered finished cooking temps on Pork to 145 with a 3 minute rest
Here is the article:
http://www.fsis.usda.gov/news/NR_052411_01/index.asp
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Maybe I am late on this but the USDA has lowered finished cooking temps on Pork to 145 with a 3 minute rest
Here is the article:
http://www.fsis.usda.gov/news/NR_052411_01/index.asp
Yea they finally caught up with all of us that have been cooking it that way for years. When was the last time you heard of someone getting trichinosis from undercooked pork ? USDA....chuckle! :D
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What Rick said
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The temps were changed more than a year ago <lol>!
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Maybe I am late on this but the USDA has lowered finished cooking temps on Pork to 145 with a 3 minute rest
Here is the article:
http://www.fsis.usda.gov/news/NR_052411_01/index.asp
Look here. General. FoodSafety Issues Sticky topic
recommended temps (http://blogs.usda.gov/2011/05/25/cooking-meat-check-the-new-recommended-temperatures/)
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Still hard to convince my wife.
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The temps were changed more than a year ago <lol>!
Told ya I was late to the party ;D :D ;D
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I still prefer a higher temp... usually do chops to 150 and then let them rest. 145 is "rare" IMHO
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My wife and kids want no hint of anything remotely in the pink range. 145 is out of the question in my house also.
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Don't tell anyone, but I sometimes go lower than 145o.
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Don't tell anyone, but I sometimes go lower than 145o.
My wife only thinks I do.......been known to hand her the Thermapen ;)
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Don't tell anyone, but I sometimes go lower than 145o.
Same here.
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Yep, it's been almost two years now since they lowered the minimum temp guidelines. Even though I've known about it, we just recently tried it ourselves. It has changed the way we will buy & cook pork chops, just like it did for steaks. Whole cuts roasted and then sliced.
So, no worry, Smoke; compared to most folks you're only "fashionably late" to the party!
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When I can find nice thick cuts of Duroc pork I have been cooking it to 145-150. The wife enjoys it cause it comes out so much juicer than taken to 160.
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I have found a nice dark satiny sauce over the tenderloin medallion pulled 145 will calm all sensitivities.
What they dont know wont hurt them. :D
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Don't tell anyone, but I sometimes go lower than 145o.
My wife only thinks I do.......been known to hand her the Thermapen ;)
Must be catching, just the other day my wife ask me where was my thermometer. Yep!, She was looking for the thermapen to check the chicken she was frying. I ask her to cook mine to 145° and let it rest for 5 minutes. She gave me one of those looks. I got it well done, 170+ and piping hot.