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Medium rare hamburgers - a safe way

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  • JavaBen
    JavaBen Posts: 35
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    Theo, I'll try to get some info together to post some links here. However, with it being Memorial Day weekend, it may take me a couple of days, or into next week, before I can do this.

    Sorry for the delay, but thanks for the interest!
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  • JavaBen
    JavaBen Posts: 35
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    Little Chef,

    Not sure who said the new USDA approved temperature for pork is 160 dF. If it was me, than I fat-fingered it and apologize. The correct temperature is 145 dF per their new guidelines.

    http://bbqandbanjos.blogspot.com/2011/05/usda-revises-recommended-cooking.html
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  • JavaBen
    JavaBen Posts: 35
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    OK, thanks for your insight!
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  • NC-CDN
    NC-CDN Posts: 703
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    Interesting to make it medium rare or whatever, but 4 hours? Yikes. I like prepping in a couple of minutes and throwing it on the EGG and eating. Yum.
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  • Little Chef
    Little Chef Posts: 4,725
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    Here you go...It's on the page you originally linked us to...

    Copied from BBQ&Banjos blog, 5:05pm 5/27/11:
    ............temperatures but cooked for longer lengths of time:


    •hamburgers at medium rare.
    •runny eggs.
    •chicken breasts that have juice.
    •pork that has juice (BTW - the new USDA recommended temperatures for pork is 160 dF).•home made mayonnaise, which..........
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  • BobS
    BobS Posts: 2,485
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    Little Chef wrote:
    Stike: I take issue when one refers to references with no back-up. In this case, the 'back up' is his own blog. I want to see a link where the USDA refers to 'pasteurization' of beef...that's all. And thanks for telling me what pasteurization means. I really didn't know that before. :ermm:

    I do not think that anyone pasteurizes beef/meat. I have never seen it.

    On the other hand we could irradiate meat and it would be just fine. I think that people should be told the process is being used and then make a choice - just like organic products.

    It is a controversial topic, but I have had lots of irradiated milk and it is great. You can google it and find lots of info.
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  • Angela
    Angela Posts: 543
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    I just grind my own meat
    Egging on two larges + 36" Blackstone griddle
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  • Theophan
    Theophan Posts: 2,654
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    Many thanks! I'm looking forward to learning more about this!

    Theo
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