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Minimum temp for pork?

JeffMJeffM Posts: 97
edited October 2012 in EggHead Forum
What is the new  guideline for pork?
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Comments

  • Little StevenLittle Steven Posts: 26,914
    145* but it really depends on the cut for quality. You don't want to do a picnic or shoulder that low because of the grease

    Steve 

    Caledon, ON

     

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  • Correct LS (as usual) 

    You can do the lean muscles (tenderloin, chops etc) with a little pink. I always do. The roast cuts are safe at those temps, but just like if you cooked a brisket to 145, it will be shoe leather. So for safety, you are fine at 140-145. For texture, you need to follow technique for that specific cut



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  • Little StevenLittle Steven Posts: 26,914

    And here I thought you were mad at me causa the brisket thing. I am sooo sorry and I beg your forgiveness

     

    Steve 

    Caledon, ON

     

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  • And here I thought you were mad at me causa the brisket thing. I am sooo sorry and I beg your forgiveness

     

    Brisket will never come between us......unless you are in to that kind of thing. 

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  • Little StevenLittle Steven Posts: 26,914
    Well sorta, unfortunately I can't find a brisket in The GWN to save my life. I can get Montreal smoked meat though

    Steve 

    Caledon, ON

     

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  • Well sorta, unfortunately I can't find a brisket in The GWN to save my life. I can get Montreal smoked meat though
    I'm not in to Euro smoked meats (I know you are technically in North America but I have to classify you as Euro because of your socialist leanings).



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  • Little StevenLittle Steven Posts: 26,914
    Hahaha. Brilliant! Bravo!

    Steve 

    Caledon, ON

     

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