FREE FIELD GUIDE
Free meat cuts, temps and smoke field guide.
The USDA safe temperatures, the pitmaster finish for the tough cuts, one page per animal, the smoke wood chart and two cook log pages. Built from the same records as this site. No Amazon links, no filler.
What is inside
- 01The full USDA FSIS safe minimum chart, with the source and the date we read it
- 02One page each for beef, pork, lamb, goat, chicken and salmon: regions, tenderness, best method, finish, slice
- 03Tenderness targets for brisket, shoulder, ribs, belly and short ribs, labelled craft, never safety
- 04The eight smoke woods and the pairing matrix
- 05Handling rules: the danger zone, two thermometers, probe placement, rest, sauce timing
- 06Two cook log pages. Print them, laminate the rest, hang it at the pit.
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The full database
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