The Homestead Sourdough Cookbook, Book - Cookbook

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

• Dark meat (thigh, leg): 170º to 175º
• White meat (breast, wing): 160º to 165ºF

Fish

• Medium-rare: 120º
• Medium: 135º

Beef & Lamb

• Rare: 125°
• Medium rare: 130° to 135°
• Medium: 135° to 140°
• Medium well: 140° to 150°
• Well done: 155+°
• Ground: 160°

Pork

• Medium rare: 145°
• Medium: 150°
• Well done: 160°
• Ground: 160°

Beef

Bold, robust spices enhance beef's hearty flavor.

• Salt & Black Pepper: Essential for any beef preparation.
• Garlic Powder/Onion Powder: Adds savory depth.
• Paprika (Smoked/Regular): Great for grilling or roasting beef.
• Rosemary & Thyme: Ideal for steaks or beef roasts.
• Cumin: Perfect for ground beef dishes like tacos.
• Chili Powder: Adds heat for brisket or ribs.
• Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
• Mustard Powder: Great for rubs, especially with brisket.

Pork

Pork works well with both sweet and savory spices.

• Brown Sugar: Adds sweetness for ribs and pork roasts.
• Paprika & Cayenne: For spicy rubs, especially with BBQ.
• Sage & Thyme: Ideal for sausages and pork roasts.
• Garlic Powder: A go-to for most pork dishes.
• Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
• Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
• Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

Poultry (Chicken/Turkey)

Light herbs and spices bring out the mild flavors in poultry.

• Lemon Pepper: Adds brightness to grilled or roasted poultry.
• Garlic & Onion Powder: Basic yet essential for most poultry dishes.
• Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
• Paprika & Chili Powder: Adds mild heat and smokiness.
• Cumin & Coriander: Great for spiced chicken dishes.
• Curry Powder: Adds depth to chicken stews and grilled dishes.
• Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
• Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

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