SC - Apples Galore!

[Jeff Botkins]

Only 137 ??  Wow....
Sorry, I was just going by what I always used when making sausage...
But, then, maybe that's the temp I used to make sure it was fully
cooked....
Can't remember right off.....very early.....need more coffee...  ; )

Jeff

Phil & Susan Troy wrote:
> 
> Jeff Botkins wrote:
> >
> > Best tool of use when dealing with pork or any of the other paranoia inducing
> > critter.........a Meat Thermometer...
> > May not be period, but it'll let you make sure you've cooked your meat properly
> > (I believe pork is 152 deg F to kill trichinosis).......dunno poultry off the top
> > of my head but I believe it's around 160 or so....
> >
> > Just my 2 pence.....
> >
> > Jeff
> >
> 137 degrees Fahrenheit for trichinosis, 157 for salmonella. Legal limits
> imposed by agencies like state Boards of Health assume a poorly calibrated
> thermometer, so regulations generally aim at 140 and up for trichinosis (which
> can appear in bear and armadillo, too) and 165 and up for salmonella. YMMV.
> 
> Adamantius
> --
> Phil & Susan Troy
> 
> troy at asan.com
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