Cajun cooking, like any other, is subject to the same
"safe preparation" rules. Like most people I can't
remember off the top of my head the safe "done"
temperatures of everything I cook. With that in mind I gathered up
the info that's important and consolidated it here for easy
reference. No one wants to get sick from food and cooking temps are
one factor that promotes safe food.
All temperatures should be taken with a Meat Thermometer at the
center of the thickest part.
Beef & Pork
Medium Rare 145°F
Well Done 170°F
Ground Meats 160°F. (71.1 C) for 15 continuous seconds
(Chicken, turkey and duck)
Note: Raw dressing should never be cooked in the meat when
doing a stuffing. Always cook the dressing fully, then stuff the
meat with it.
Here is the Government web site for food safety. It has a ton of
Be smart, cook wisely!