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New pork temps from the USDA

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  • New pork temps from the USDA

    I think it is funny how they state why they changed it tho, but they did and figure I would pass it on.


    http://www.fsis.usda.gov/News_&_Even...1_01/index.asp
    Jerod
    GOT-Q-4-U bbq team
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  • #2
    This is good news. I do a lot of grilled loins for folks and many of em come back and say it's raw. when I know what the IT is.
    Might have to print and post. Thanx Jerod
    JT

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    • #3
      Thanks Jerod for the info.... I like my pork on the pink side already so this is good..

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      • #4
        I been bending the rules with my loins too. 160's just too high for an unbrined normal roast loin.
        In God I trust- All others pay cash...
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        • #5
          the usda must not had anything to do that day
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          • #6
            Are people really so stupid that they cannot remember more than 3 numbers? That's what it implies.

            Thanks for posting Jerod.
            BBQ Eng.

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            • #7
              My thoughts exactly....but glad some of ya can use it....I always remember if it was up to the USDA we would be smokin meat the way we do anyways.....big brother always makes me feel safe tho
              Originally posted by BBQ Engineer View Post
              Are people really so stupid that they cannot remember more than 3 numbers? That's what it implies.

              Thanks for posting Jerod.
              Jerod
              GOT-Q-4-U bbq team
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              • #8
                Originally posted by Jimh View Post
                the usda must not had anything to do that day
                Yup, they were sitting around, looking for something to f*ck with, and pork came up. Sure am glad they made it easier for us stupid folk to remember...


                Drinks well with others



                ~ P4 ~

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                • #9
                  I like it!! I wonder if the pork council didnt push for this? Now if they will drop chicken to 160 ill be happier 165 seems too dry to me.

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                  • #10
                    USDA guy to wife... "Why is this pork so farkin dry again?"
                    Keith

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                    • #11
                      Thanks for posting this, Jerod.
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                      • #12
                        Work's for me!...Thanks...
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                        • #13
                          i've always liked mine 150-155..............
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                          it's all good my friend..........

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                          • #14
                            Originally posted by Pandemonium View Post
                            I like it!! I wonder if the pork council didnt push for this? Now if they will drop chicken to 160 ill be happier 165 seems too dry to me.
                            I doubt it...and I don't think I want them to. Altho..if it's straight breast meat it would seem safer. Whole bird/legs/thighs/back... I dunno. I like them upwards of 170-80 anyway.
                            In God I trust- All others pay cash...
                            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                            • #15
                              Yea, I'm gonna have to print that out and carry it on my person at all times.

                              My retarded neighbor will not eat my pork loin because I don't cook it to death. I also refuse to cook her a filet mignon well done. She thinks I'm a snob. I'm okay with that.

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