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Non-Cattle Specific Topics
Recipes & Cooking
Safe internal temp for cooking pork?
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<blockquote data-quote="Alan" data-source="post: 1084068" data-attributes="member: 378"><p>Jo, as you know, your assumptions in both cases are correct. The sausage had both salt and cure #1 (nitrite) mixed in. When I pulled the sausage from the smoker the int temp was 154, I suspect it went up a couple of degrees higher by the time I got it in the ice bath. Haven't tried any yet, but my son will sample some this morning, if he's not sick by tomorrow I'll have some.</p><p></p><p>Just kidding we'll both have some for lunch today.</p><p></p><p>Thanks for all the replies and Jo thanks again for your help!</p><p></p><p>Alan</p></blockquote><p></p>
[QUOTE="Alan, post: 1084068, member: 378"] Jo, as you know, your assumptions in both cases are correct. The sausage had both salt and cure #1 (nitrite) mixed in. When I pulled the sausage from the smoker the int temp was 154, I suspect it went up a couple of degrees higher by the time I got it in the ice bath. Haven't tried any yet, but my son will sample some this morning, if he's not sick by tomorrow I'll have some. Just kidding we'll both have some for lunch today. Thanks for all the replies and Jo thanks again for your help! Alan [/QUOTE]
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Safe internal temp for cooking pork?
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