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Medium rare hamburgers - a safe way
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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! -
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 -
OK, thanks for your insight!
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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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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.......... -
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. -
I just grind my own meatEgging on two larges + 36" Blackstone griddle
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Many thanks! I'm looking forward to learning more about this!
Theo
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