- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Is 145-150 internal temp ok for ground meat
Posted on 8/2/14 at 3:22 pm
Posted on 8/2/14 at 3:22 pm
I'm smoking a meatloaf (for the first time) on the egg for dinner. The recipe I'm using says to cook it to 155-160 IT, then let rest for 10 minutes. Alton Brown has a smoked meatloaf recipe and he says to pull it at 140 IT, and rest for 30 minutes. I assume it would get to 145-150 during the rest period. Both recipes have ground beef and pork. I researched and it seems like 160 is the recommended standard for all ground meat (excluding poultry). This is store bought, not ground at home. Anybody else cook store bought ground beef and pork to less than 160?
4
Posted on 8/2/14 at 3:24 pm to EWE TIGER
quote:
Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even when a 160°F internal temperature has been reached. Always check the internal temperature of meatloaf using a meat thermometer or instant-read thermometer to be certain it reaches 160°F.
Posted on 8/2/14 at 3:25 pm to EWE TIGER
I love Alton Brown. But the idea of checking internal temp is against my religion. I'm from the Church of Ole Skool. I know when my meat is cooked by looking at it.
Posted on 8/2/14 at 3:25 pm to EWE TIGER
I'd go to 160. Done meatloaf on the primo many times, and it still falls apart at 160. 140 would still be mush IMO.
Posted on 8/2/14 at 3:53 pm to Zach
quote:
I know when my meat is cooked by touching it.
FIFY
Posted on 8/2/14 at 3:59 pm to Zach
quote:
. But the idea of checking internal temp is against my religion. I'm from the Church of Ole Skool. I know when my meat is cooked by looking at it.
I'll still do it, but i prefer look at the juice color of the meat.
Posted on 8/2/14 at 4:51 pm to SpartyGator
I would go to 160...... who wants a rare meatloaf other than Gaston?
Posted on 8/2/14 at 5:31 pm to CHEDBALLZ
I think I'll go to just over 150 and leave the probe in while it rests for 30 minutes. I think it should get pretty close to 160. If it doesn't get to 160 in the middle, I figure it will on the ends, and the middle can be nuked as leftovers. I'll let y'all know how it turns out.
Posted on 8/2/14 at 5:48 pm to CHEDBALLZ
Not sure I'd eat a mushy meatloaf. Maybe, but sounds a bit gross.
Posted on 8/2/14 at 6:20 pm to EWE TIGER
Ground beef is 155 for 15 seconds . Poultry is 165 . seafood and steaks is 145 . pork, beef , veal , and lamb roast 145 for 4 minutes .
Posted on 8/3/14 at 7:20 pm to EWE TIGER
quote:
I'll let y'all know how it turns out.
So, I smoked it to just over 150. When resting, it got up to at least 159. It was cooked through, and had a good texture. No problem with the doneness, but overall it was just ok. I got this idea in my head that smoking a meatloaf was going to produce this great new dish. I may change up the recipe and try again down the road, but at this point, I'm not ready to put it into the regular rotation. Thanks for all the advice.
Posted on 8/3/14 at 8:38 pm to robins08
quote:
Ground beef is 155 for 15 seconds . Poultry is 165 . seafood and steaks is 145 . pork, beef , veal , and lamb roast 145 for 4 minutes .
Wow, cooking a steak to 145 is a waste of good meat. It is not so much a factor of temp as it is how much time spent at which temp that guides food safety.
I routinely eat very rare hamburger that is cooked to an internal temp of 132 without a problem.
Posted on 8/3/14 at 8:51 pm to ruzil
quote:
I routinely eat very rare hamburger that is cooked to an internal temp of 132 without a problem.
By the book, that's a dangerous practice.
Ground meat by it's very nature is a way different animal than steak. Many people don't understand this.
Posted on 8/3/14 at 9:10 pm to KosmoCramer
quote:
By the book, that's a dangerous practice.
Ground meat by it's very nature is a way different animal than steak. Many people don't understand this.
quote:
It is not so much a factor of temp as it is how much time spent at which temp that guides food safety.
What if I cook it sous vide?
This post was edited on 8/3/14 at 9:12 pm
Posted on 8/3/14 at 9:23 pm to ruzil
quote:
What if I cook it sous vide?
quote:
I routinely eat very rare hamburger that is cooked to an internal temp of 132 without a problem.
Even if you cook it in a sous vide to 132 degrees it's still dangerous. You aren't killing bacteria at that temperature. In all actuality it might be worse to cook it in a sous vide to 132 because bacteria love warm temperatures under 140 degrees you could be creating a breeding ground.
Posted on 8/3/14 at 10:57 pm to KosmoCramer
quote:
Even if you cook it in a sous vide to 132 degrees it's still dangerous. You aren't killing bacteria at that temperature. In all actuality it might be worse to cook it in a sous vide to 132 because bacteria love warm temperatures under 140 degrees you could be creating a breeding ground.
Douglas Baldwin has a site on the interwebz that you could learn from, if you are so inclined.
Posted on 8/3/14 at 11:38 pm to ruzil
I don't see the advantage of holding it at 130 rather than 140, you still get medium rare burgers with just a quick, simple sear on both sides.
Why even tempt salmonella.
Just my thought, but that is a very informative website.
Thanks.
I love a good rare steak, but I just don't mess around with ground meats. To each his own
Why even tempt salmonella.
Just my thought, but that is a very informative website.
Thanks.
I love a good rare steak, but I just don't mess around with ground meats. To each his own
This post was edited on 8/3/14 at 11:40 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News