|
Is it done? |
In May 2011 the USDA lowered the recommended temperature that whole cuts of pork should be cooked to from 160F/71C to 145F/63C (with at least a 3 minute resting period). I have been using 145F/63C for couple of of years because it results in pork that is pink and juicy. If you cook pork to 160F/71C (in my opinion) you end up with dry tough pork kinda like shoe leather. The USDA is still recommending that ground pork be cooked to 160 F/71C; poultry be cooked to 165F/74C; and beef to 145F/63C (with at least a 3 minute resting period). What does this mean? Pink pork is perfectly safe.
|
Baby back ribs- grilled to perfection |
Here is the chart from the
USDA website:
FRESH PORK: Safe Cooking Chart
Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Fresh Pork: Safe Cooking Chart |
Cut | Thickness or Weight | Cooking Time | Minimum Internal Temperature & Rest Time |
ROASTING: Set oven at 350 °F. Roast in a shallow pan, uncovered. |
Loin Roast, Bone-in or Boneless | 2 to 5 pounds | 20-30 minutes per pound | 145° and allow to rest for at least 3 minutes |
Crown Roast | 4 to 6 pounds | 20-30 minutes per pound |
Leg, (Fresh Ham) Whole, Bone-in | 12 to 16 pounds | 22-26 minutes per pound |
Leg, (Fresh Ham) Half, Bone-in | 5 to 8 pounds | 35-40 minutes per pound |
Boston Butt | 3 to 6 pounds | 45 minutes per pound |
Tenderloin (Roast at 425-450 °F) | ½ to 1½ pounds | 20 to 30 minutes total |
Ribs (Back, Country-style or Spareribs) | 2 to 4 pounds | 1½ to 2 hours (or until fork tender) |
BROILING 4 inches from heat or GRILLING |
Loin Chops, Bone-in or Boneless | ¾-inch or 1½ inches | 6-8 minutes or 12-16 minutes | 145° and allow to rest for at least 3 minutes |
Tenderloin | ½ to 1½ pounds | 15 to 25 minutes |
Ribs (indirect heat), all types | 2 to 4 pounds | 1½ to 2 hours |
Ground Pork Patties (direct heat) | ½ inch | 8 to 10 minutes | 160° |
IN SKILLET ON STOVE |
Loin Chops or Cutlets | ¼-inch or ¾-inch | 3-4 minutes or 7-8 minutes | 145° and allow to rest for at least 3 minutes |
Tenderloin Medallions | ¼ to ½-inch | 4 to 8 minutes |
Ground Pork Patties | ½ inch | 8 to 10 minutes |
BRAISING: Cover and simmer with a liquid. |
Chops, Cutlets, Cubes, Medallions | ¼ to 1-inch | 10 to 25 minutes | 145° and allow to rest for at least 3 minutes |
Boston Butt, Boneless | 3 to 6 pounds | 2 to 2½ hours |
Ribs, all types | 2 to 4 pounds | 1½ to 2 hours |
STEWING: Cover pan; simmer, covered with liquid. |
Ribs, all types | 2 to 4 pounds | 2 to 2½ hours, or until tender | 145° and allow to rest for at least 3 minutes |
Cubes | 1-inch | 45 to 60 minutes |
NOTE: Approximate cooking times were compiled from various resources. |
No comments:
Post a Comment