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DU Home » Latest Threads » Forums & Groups » Topics » Home & Family » Cooking & Baking (Group) » Advice needed: Cooking ... » Reply #14

Response to sir pball (Reply #5)

Tue Aug 27, 2019, 11:29 AM

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

For example, a pork shoulder, braised or smoked, needs to get to about 190 for the collagen to break down and the meat to get tender. Ribs also need a higher finish temp.

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Arrow 14 replies Author Time Post
no_hypocrisy Aug 2019 OP
comradebillyboy Aug 2019 #1
trof Aug 2019 #8
mitch96 Aug 2019 #13
James48 Aug 2019 #2
sir pball Aug 2019 #5
LineLineLineNew Reply Generally true, although it depends on the cut, and how you're cooking it.
rsdsharp Aug 2019 #14
no_hypocrisy Aug 2019 #3
procon Aug 2019 #4
sir pball Aug 2019 #7
Kali Aug 2019 #6
japple Aug 2019 #9
no_hypocrisy Aug 2019 #10
japple Aug 2019 #11
no_hypocrisy Aug 2019 #12
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