Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

New numbers for pork,F.Y.I.

Serial GrillerSerial Griller Posts: 1,186
edited 5:16PM in EggHead Forum
There probably weren't many who followed the old guidlines for pork doneness, but I'm sure there were people who were hesitant to cook any pork under 160' internal. I read in the paper that the U.S. Department of Agriculture has adjusted the guidelines for cooking pork.Their new target internal temps for pork CHOPS, PORK STEAKS, AND TENDERLOINS IS 145'followed by a 3 minute rest time.Previous guidines called for 160'
For ground's still 160'
Just passing this along for those interested.Use your best judgement.What does this mean...Way better pork :)


Sign In or Register to comment.
Click here for Forum Use Guidelines.