BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: Thomas DeWitt on December 20, 2011, 10:29:15 pm

Title: Done Temperatures for Meat
Post by: Thomas DeWitt on December 20, 2011, 10:29:15 pm
I know I saw this on here somewhere but can't find it again.  I know there are recommendations from the FDA on what is the proper temperature for meats to be cooked.  But what are the consensus temperatures for real chefs who want the best flavors for the best meats.  I think the FDA recommendations are way overdone.  Any suggestions would be appreciated. 

Tommy D.
Title: Re: Done Temperatures for Meat
Post by: Habanero Smoker on December 21, 2011, 01:53:52 am
Here you go.

When Is Meat Done? (http://www.susanminor.org/forums/showthread.php?486-Meat-When-Is-It-Done-Part-2-from-Habanero-Smoker&p=753#post753)

If you scroll down, just below the article you will see a link so you can down load in a pdf file (for proper display you need version 8 or higher). I've been meaning to make a more printer ink friendly version, that will save some color ink when printed. I should have that version done by the end of the week, so check back.