meat temps.

[Boar]

ok. I gots the new smomer.  now, Ive got big plans, like roasts and chicken and things of such nature, I was wondering is there a meat temps table to follow for safe internal temps of done meat. I kown like my sausage after following Reinys advise of 155 then in ice bath to stop internal cooking. Im after doing things like i said before, roast, and ofcourse C-bacon. Again it there a Table of temps to follow or post in the recipie section. Thanks!!

[ThunderLund78]

Here's a good link, Boar.  When doing poultry, ALWAYS cook to well done.  But when smoking beef roasts, if you wan that nice pink and juicy center, pull it at 130 or 135 and give it a good rest under foil for 30 min before cutting into it.

http://www.susanminor.org/forums/showthread.php?486-Meat-When-Is-It-Done-Part-2-from-Habanero-Smoker

[delcecchi]

Lean meat that isn't cured shouldn't be cooked much over 150 in my opinion.  That includes pork loins and white meat chicken.   Anything over 140 is safe buy many folks don't like pink chicken. 

Fattier meats or those that are tough need to be cooked to a higher degree of doneness to be good.  Like a chuck roast, that would be tough and chewy cooked medium.   

Bear, needs to be cooked more due to the possibility of parasites in the meat.  Venison is like lean beef, either cook it a little bit or cook it a long time.   

Ground meat needs to go to well done, at least unless it is really fresh and you ground it yourself and know that it is clean.

The gubbmint has a table of recommendations but they are too conservative for me.  It is safe, but you won't be able to eat it...

[Reinhard]

That chart is good information.  I think the confusion sometimes comes as far as chicken as to what is safe and when it's done.  The breast to me safe is 165 while the thigh to me is 175 [safe and done].  Dark meat takes longer to get "done".  That chart also shows the pork butt and brisket done at up to 185.  True but it depends on what you are going to make and how tender you want them.  I don't pull the brisket or the butt's until they reach 205 internal and then the rest period.  Beef roasts like prime rib or even tougher cuts like bottom round is pulled at 130 and then the rest period [Sirloin tips also].  Boneless pork roasts like  the boneless pork loin I pull at 155 and then let it rest.  Ground beef is safe as the chart says, but as for me, I like it pink in the middle and that is with fresh ground beef.  I get more concerned about poultry whole, parts, and ground more than other meats.  Fish also should be fresh and stored and cooked properly, both fresh and smoked.  good luck.

[Boar]

thanks guys. great infor. G, maybe you could post that chart in the recipe section for a guide line.