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Joined: Fri Nov 10th, 2017
Posts: 1540
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Poultry: 165°
Fresh Beef, Veal, Lamb, Pork:
Rare 140°
Med Rare 145°
Medium 160°
Well Done 170°
Fresh Ham: 160°
Cured Ham: 140°
____________________
Tony
NE ATL
'04 XLT regular cab 3.slo stepside
Semi retirement