Center the probe in the deepest part of the cut, and when it reaches degrees Fahrenheit, it can come off the grill or out of the smoker. You can use an instant read thermometer if you want, but by using a digital remote thermometer, you'll minimize the amount of time the grill or smoker is open, and shorten cooking time.
Be sure to let your pork rest for at least three minutes after removing it from your smoker or grill. You'll find that the internal temperature will rise about 5 degrees, more or less, depending on the temperature of your grill or smoker, and the size and shape of the meat. During the rest period, the meat fibers relax, allowing them to absorb the juices. With modern pork farming there's no need to worry about trichinosis.
Commercial pork has been free of trichinosis for many years. However if you ever happen to come across some wild hog meat, you should cook it to degrees, since wild hogs can carry the parasites. The new pork cooking temperature change is long overdue. Professional chefs have been cooking pork to this medium rare temperature for a long time, with no ill affects.
Accessibility Statement. Non-Discrimination Statement. Information Quality. Privacy Policy. New Farmers. Disaster Resource Center. An official website of the United States government. Have a Question? Information Knowledge Article. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, you may choose to cook to higher temperatures.
For a chart of approximate cooking times and temperatures for a wide variety of pork cuts and products, see Fresh Pork From Farm to Table.
Related Information Title. URL Name. Sue - for optimum safety, USDA does not recommend cooking a stuffed turkey on a grill. The manufacturer of this product also does not recommend cooking stuffing inside a turkey.
I thought degrees and a 10 minutes of rest was medium and degrees with 15 minutes rest was safe medium rare. How is it I can order rare or med rare in a restaurant? I am certain that it isn't degrees and rare. There is a product called "meat glue.
These cuts are made from scraps, but are processed with an enzyme made from the blood of cattle or pigs. Because the outside gets inside, it can pose a health risk. Does the USDA have doneness ranges for meat that correlate to temperature?
Maria - great question. While the recommended internal temperatures ensure destruction of pathogens in food, doneness reflects subjective qualities such as the appearance, texture, and optimum flavor of a food.
Research has shown that these indicators are not reliable for safety. Only a food thermometer can be relied upon to accurately ensure bacterial destruction.
Visual signs of doneness should be reserved for situations in which doneness is reached after the food has reached a safe temperature. I was wondering how to test the temperature of ground chicken when it's cooking. The meat is too small to use a thermometer. Deb - great question! You should cook the ground chicken until it is no longer pink.
Then, make a pile or mound of the ground chicken and take the temperature that way. You can then hold it at that temperature for however long you need. So, pink meat and red juice does not matter, so long as the "internal temp is proper! Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking. It might be helpful to include a section on rest.
In common use most often with roasts , the phrase "let the meat rest" means to remove it from heat and leave it at room temperature for a few minutes before serving.
In the case of a thick roast, the temperature probably wouldn't drop much in three minutes - but what about the case of thinner cuts? How does one maintain the temperature - or does one just add to the cooking time?
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