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In Reply to: What temp to take a fatty to posted by barbqr on April 20, 2013 at 16:03:35:
In 2011, the USDA changed the guidelines for a safe cooking temperature of pork to be 145. That’s for roasts and thick cuts and includes a resting period of around 3-5 minutes. Ground pork is still at 160 degrees.
As meat rests off the grill/smoker, it has “Carry Over” which means it’s still cooking and will rise slightly in temperature, So 160 will do. I’m very FOOD safety conscientious (paranoid), so I personally take my fatties to 165 in the center, and then rest for around 10 minutes before slicing or serving.
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