I want to do a big meatloaf.Like the on they did in the bradley video.What would the ideal internal temps be.Thanks in advance.
Keep it at at least 145F. or the juices run clear for the finished loaf. I would not make it bigger than being able to bring up to a safe temperature within a couple of hours so you don't risk a bacteria problem. Ground meats harbor bacteria throughout the entire mass unlike a solid piece of meat that just gets contaminated on the outside surface. (You can have a rare steak but not a rare burger)so to speak. Let me know how it turns out. Sounds good![:p]
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Ok thanks. yea i get the burger meat deal.ill use my bradley temp gauge on this one.How many pound do you figure that one in the video was.4 lbs maybe.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by iceman</i>
surface. (You can have a rare steak but not a rare burger)so to speak.
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I sure could go for a medium rare burger....mmmmmm cold smoked....
Gordo
Unskyled layber
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I work in food service. All our ground beef is cooked to an internal
temp of 155. This is to kill potential E-coli. Not that it is there,
it's for "just in case".
common sense isnt common
I thought parasites didn't die until 160 degrees-that would be the number for me
I would think it would be difficult to do that unless you cooked it like a "ball" dry edges I would think as a square
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Hey all I go very rare burgers for me and have no worries....Why? I wet age whole piece of meat to grind. Wash the out side off and grind away. Then vacuum pack and freeze.
There is something about a rare to med-rare burger with lettuce, tomato, mayo, onion and a pickel on a good bun the just works for me.
Stay away from that store bought hamburger crap or cook it to 160F YUCK~~!
You want a great burger then age the meat and grind it yourself.
Olds
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Bugboat is right the temp for killing e-coli is 155.. I think pork is 160.. But who knows the states changes alot on temps. Chicken is 165 but i always cook it to at least 170 myself. Those the temps the we were givin at our store.