Pork is now done at

[Tenpoint5]

Just saw it on the news that the Feds have finally realized that Pork is done at 145º just like Beef and Lamb. No more dried out pork chops when you eat out.

[OU812]

I've been calling pork done at 145 F for yeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeears.

Pull of the heat at 140 F let rest and the IT will rise to 145 F DONE.

[Tenpoint5]

I wonder how this will effect all of our sausage recipes? Are the sausages done at 145° or 152° now?

[OU812]

My thinking is whole muscle 145 F ground 152 F

[Tenpoint5]

I think I will have to agree on that one just to kill off any nasties that may have joined the party during the grinding/mixing/stuffing process.

[OU812]

I think I will have to agree on that one just to kill off any nasties that may have joined the party during the grinding/mixing/stuffing process.

Thats my thinkin.

[viper125]

No ground meat 160 and poultry 165

[iceman]

I think I will have to agree on that one just to kill off any nasties that may have joined the party during the grinding/mixing/stuffing process.

Thats my thinkin.

I'm just say'n................................... I'm thinking yer on the right track. Just to be even safer I be a washing the chops down with large quantities of rum and cola  ;D  ;D  ;D
I'll go back to my corner now and drink at a distance.  :D  ;)

[Habanero Smoker]

I've been calling pork done at 145 F for yeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeears.

Pull of the heat at 140 F let rest and the IT will rise to 145 F DONE.

Same here, but I shoot for a 142°F finish temperature after the carryover.

[viper125]

Sounds good to me. I'm one of the stupid ones that like to chew on a piece of raw bacon or uncooked ham. Kentucky habits. Use to sneak into grandpas smoke house( The old style about 15 x 15 out building) Always salted or smoking meat. No refrigeration back then. Havn't seen anything even close to it since.