Meat cooking 101 (Internal Temperature)

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BeachedBro
Posts: 106
Joined: Wed Mar 20, 2013 10:06 am

Meat cooking 101 (Internal Temperature)

Post by BeachedBro » Tue Dec 10, 2013 9:12 am

Just wondering if anyone here has ever heard of anyone in Australia getting sick from medium pork? I never have and I cook/eat mine with a blush of pink in the middle. I worked on the Australian Pork account for over 3 yrs back in the early 2000s and the whole advertising/marketing campaign was don't over cook it as it's more tender and juicy. Aus Pork limited did research of course and found that Australian pigs don't have the same issue as over seas pigs when it comes to disease etc.

I don't think they would've told us to go ahead and tell Australia to eat pork medium if it was going to make us sick. Massive law suit right there.

Just sayin.


Bentley
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Location: Culpeper, Virginia USA
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Re: Meat cooking 101 (Internal Temperature)

Post by Bentley » Tue Dec 10, 2013 11:39 am

I try and serve my pork loin at about 150°...so pulling at about 143-145°. Just a blush of color dead center...
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urbangriller
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Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Meat cooking 101 (Internal Temperature)

Post by urbangriller » Tue Dec 10, 2013 1:48 pm

We cook Pork Fillet to Rare at BBQ School.

Chris
Common Sense is so rare these days it should be a Super Power!

2browndogs
Posts: 403
Joined: Wed Jan 18, 2012 2:42 pm
Location: Melbourne - Bayside

Re: Meat cooking 101 (Internal Temperature)

Post by 2browndogs » Tue Dec 10, 2013 2:25 pm

urbangriller wrote:I do Salmon in BBQ School to 60C.

At 45C bacterial growth slows but does not stop.

And even going over 75C (which will kill bacteria) won't get rid of the toxins the bacteria have manufactured....it's the toxins not the bacteria that are the issue.

Cheers
Chris
I cook salmon fillets a lot. Buy from a fish monger. Sometimes we'll slice em up raw and eat them as sashimi. Else i'll do it crispy skin style, but without flipping it. Inside is somewhere between blue/rare. Never get sick from it.

Banksea
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Joined: Mon Oct 14, 2013 11:12 pm

Post by Banksea » Tue Dec 24, 2013 1:16 am

I buy salmon fresh but then always cryovac + freeze it , even before I brine it. I normally buy a whole salmon.

urbangriller
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Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

Re: Meat cooking 101 (Internal Temperature)

Post by urbangriller » Tue Dec 24, 2013 11:25 am

Hi Bentley,

Yes, Duck is Fowl, and yes served Medium, it's a dark meat (and it is fantastic!), most people try to keep as much moisture in it as they can.

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!

Bronson
Posts: 71
Joined: Tue Sep 05, 2017 11:17 am

Re: Meat cooking 101 (Internal Temperature)

Post by Bronson » Thu Sep 07, 2017 9:14 am

Would be a good topic to make a sticky ?


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