MENU
Culinary Resources

Whole Hog Chart

November 2019 · Chef John Reed, CEC, CCA

Whole Hog Chart

Recommend Internal Cooking Temperatures

USDA 145℉ for Carved Muscles with pink around bones

USDA 165℉ for Retherm and Food Safety

185℉ for Adequate Pull

200-205℉ for Shredded with Clean Bones

John Reed
Chef John Reed, CEC, CCA
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history and more!
More Like This:
More Like This:

Call us for a free consultation
(847) 287-3604

What’s stopping your operation?

Tell us what’s in your way. We’re happy to provide a free consultation—zero strings attached.

"*" indicates required fields

This field is for validation purposes and should be left unchanged.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

©2019 Customized Culinary Solutions · Chicago, IL · (847) 287-3604 · Site by nuphoriq

Get my software spreadsheet

Find the right software with my handy spreadsheet! Enter your email below and I'll send you the link. -John

  • This field is for validation purposes and should be left unchanged.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.