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I finally found a pic of REH........ a lamb inside a pig inside a cow: https://imgur.com/gallery/S7K4A
i'm just curious about the INTERNAL temps.....??????? REH...can you enlighten us on how PROPER/SAFE internal meat temps are achieved ?
Depends on what we’re cooking. Chicken 160 Pork 145-160 Turkey 160 Beef 120-160 A lamb in a pig in a cow...not sure...Seems like a lot of work..... I’d just make it simple an go with a bacon wrapped filet.
I personally see the cool factor in cooking something like this but I think that’s really all it is. I’d cook everything separately. That’s just me though. Different meats cook to different internal temps. It’d be hard to get a good thermometer reading on something like this.