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Hows about a little bit of quick expert assistance? I'm in the process of cookin' a pork loin and am a little unsure of the proper internal temp (with polder). Would be grateful for some hep.[p]
Lean cuts of pork (loins/lean chops/tenderloins) cook to 145-150.
Pork Shoulder, and Ribs go to 185-200.[p]HTH
Howie, last pork loin that I did (check link) I took off the BGE at 160 degrees. I guess I like mine more on the done side.
Thanks for the input. Beer's cold...egg's hot. Ready to go.[p]Howie
Pork is safe at 137 deg. I take it off at 140.
George,[p]Me too. Most of the pork I can buy here is so lean that it dries out at temps much above that.[p]I don't think it's available in your area yet, but watch for Niman Ranch pork - it's free-range, very flavorful and less prone to overcooking than the usual stuff. Their tenderloins and spareribs are outstanding.[p]Cathy
Howie, I agree in part with both George and Cat, but there is another "problem" there. "tricky noses" (trichinosis larvea) is killed at 137F, and 140 and above is considered protection from that one. Its rare now to even see it in pork. Next one is bacteria toxins, and that one is a tuffy.
So handling your meats is a important thing to keep in mind.[p]I would cook my pork to at +350F to least 145F internal for medium, and a slight pink interior. Or 150 for a more white yet juicy medium to medium well done cook.[p]Just my thoughts..C~W[p]
Thanks for the input. Replies were all well-reasoned and articulate (big words for a north GA boy like me). I went with 148 with outstanding results. Had out of state company and had to put the left-overs in a cooler for them to take home.[p]Thanks again...Howie
Howie, Great..success is always a pleasure to taste. Got some of that to reheat into brisket sandwiches..Cheers.
You're going to have to take a course on BBQ spelling, that's "brisket sammiches".
JohnL, Your right..sammich it is..:-)
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