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fatty

 
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diehardlobo



Joined: 14 Nov 2009
Posts: 13

PostPosted: Fri Oct 17 14 7:14 am    Post subject: fatty Reply with quote

What internal temp. do I cook a breakfast fatty to? Roughly how long does it typically take? I've done them a couple of times. It has usually taken me 2 to 3 hours just curious how everybody else does there fatty. Does anybody have a link to a particular breakfast fatty recipe that they like to follow? Thanks for any help!
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Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Sat Oct 18 14 2:52 am    Post subject: Reply with quote

proper food safety dictates that pork be cooked to a minimum of 145F in many jurisdictions, some are as low as 135.

If I ground my own sausage, I wouldn't take it past 140, if it is commercially made sausage, I would hit at least 145 before considering it properly done
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diehardlobo



Joined: 14 Nov 2009
Posts: 13

PostPosted: Sat Oct 18 14 3:28 pm    Post subject: Reply with quote

if there are eggs, green chile, cheese, etc. in the middle of the fatty, is there going to be a difference in temperature between that and the pork? Or should they be about the same. When I do a fatty the probe goes through bacon, sausage, ham, cheese, and eggs. I usually just put the probe all the way through to get temp. Not sure if temp is the same. I appreciate the help.
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