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Cooking & Baking

sir pball

(4,766 posts)

5. It hasn't been recommended in ages to cook your pork to leather

Reply to James48 (Reply #2)

Mon Aug 26, 2019, 06:20 PM

Aug 2019

145° has been the FDA recommendation for ten years or so now, 185° is wicked excessive and why lots of people think pork is a nasty dry meat. Even chicken is only 165°.

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14 replies

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Advice needed: Cooking time with different measurements [View all] no_hypocrisy Aug 2019 OP

Your assumption is reasonable but a meat thermometer comradebillyboy Aug 2019 #1

Bingo! No need to guess. trof Aug 2019 #8

+1 I love my thermoworks temp guage mitch96 Aug 2019 #13

Pork roast? James48 Aug 2019 #2

It hasn't been recommended in ages to cook your pork to leather sir pball Aug 2019 #5

Generally true, although it depends on the cut, and how you're cooking it. rsdsharp Aug 2019 #14

Here's where it goes whack: no_hypocrisy Aug 2019 #3

Use a meat thermometer for accuracy. procon Aug 2019 #4

Second the thermometer. Checked a couple.of recipes and sir pball Aug 2019 #7

Meh just add 15 Minutes or so to each stage. Kali Aug 2019 #6

Am wondering what cut of meat this is? Is it a fresh ham? A shoulder cut? japple Aug 2019 #9

Picnic shoulder cut with bone no_hypocrisy Aug 2019 #10

It makes a big difference in how you cook it. japple Aug 2019 #11

Thank you! Maybe a future split pea soup bone. no_hypocrisy Aug 2019 #12