Mince Meat! (Pork and Beef)

[thegame101]

Hello out there!
I was just wondering what is the real safe temp. for a 50/50 ground beef and pork recipe..
I do a lot of grilling with beef, lamb and pork combos. Some times its 50/50, some times its beef 75% plus other meat.

Its almost always a low and slow, except for kabobs.

So when using different types of meat, where is the average?
Thanks!!

[Jerod Broussard]

Any ground/minced beef I want 160. If it is simply cubed and the outer layers can all be hit with heat I just need them browned.

[thegame101]

What Ive got going is 2lbs beef brisket ground/ground pork (50/50) in three meatballs, wrapped in bacon, with mini bell peppers stuffed with cream cheese and feta in the middle.

Baked at 250 to 115, then adding bbq sauce baste. Increased temp to 350. Using therm, when it gets to 150, ill broil to 155 and let it do the rest its self...

Sound right?

[Jerod Broussard]

Yeah, should be good with carryover. If the cooks with the Jack in the Box E. coli outbreak in the 90's would have at least cooked the burgers to over 150 internal no one would have likely gotten sick. They figure many of the burgers never got much over 130.

[MBMorgan]

To be concise: 160F ... unless you’re interested in safe cooking to lower temps using sous vide ... followed by careful searing, of course.

[pkadare]

Jerod Broussard I'm assuming that steamed hams would also be a no?

https://skillet.lifehacker.com/how-to-steam-a-good-ham-in-your-instant-pot-1836455381

[MBMorgan]

Jerod Broussard - Yeah. I absolutely know that it should be safe to SV store bought ground meat to lower temps using SV time/temp tables ... but I still limit myself to meat I prep and grind myself. Big chicken, I guess ... 🤨 ...

[Jerod Broussard]

pkadare for me it is more about the texture. I only want sous vide tri tip so I can eek out some tenderness at 131, I only want WELL DONE burgers therefore SV is not necessary

[mountainsmoker]

USDA recommendation is 165 you can probably get by with a little less but I don't go much less. If I grind my own I will go 155.

[Jerod Broussard]

USDA ground beef is 160, poultry is 165.