when do you insert your meat thermometer into that biggest, thickest, deepest hunk of meat muscle?
Announcement
Collapse
No announcement yet.
Meat Thermometer
Collapse
X
-
After the meat surface has attained 140°.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
-
It has been said that after the outside has passed the 140 degree mark, it is safe to peirce the outer layer with the therm, without the fear of driving any germs inside with it.
I have gotten pretty used to my pit and done enough butts, chucks or briskets to know when I need to have it in there. I often don't use the remote therms in the meat, unless I am gonna be distracted by company or chores. Its a tough call, but I would say anytime after 4-5 hrs in the smoker for a large hunk of meat.Lang 60 Mobile deluxe
Captain-N-Smoke BBQ Team(retired)
____________________________________________
Takes allot of work and an open mind to make good sense.
Praise the Lord and pass the Cannabis.
Comment
-
i have come to agree with what you said and that brings me to a follow up question.
why is it wrong to put a meat thermometer into the muscle but okay to inject the same muscle with seasonings and flavor with a syringe that has been cleaned equally to my thermometer?
actually the needle on the syringe maybe dirtier because it is harder to clean.Island of Misfit Smokers Member #92
How to heal the world. Love people and feed them tasty food.
sigpic
Comment
-
Easy..it's not. If you inject, you need to get the meat INTERIOR to 140° within 4 hours.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
Comment
-
Originally posted by SmokinLee View PostKinda makes you wonder why the USDA allows the penetration of the lowly pop-up timer/thermometer.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
Comment
-
Originally posted by Richtee View PostDon't much matter with birds... I consider them contaminated regardless. Feather plucking, etc.
Case in point:
My Mom got violently ill 2 weeks ago from eating an underdone egg. No it wasn't one of ours. But we had to rush her to the ER. She said she's never felt that sick. And this is a woman that has survived Non-Hodgkin's Lymphoma, Chemo, and a stem cell transplant. She's tough as nails, and just like that, she thought she was going to die from a damn egg.
Tom
Comment
-
it all keeps coming back to sanitation, rich had pointed out one of the biggest dirt items in the kitchen a couple of weeks ago
http://www.smoked-meat.com/forum/showthread.php?t=4838
the can opener
then i watched that pitmasters show, after watching and listening to their discussion about injecting meats... well i just couldnt get the dirty needles out of my mind.
the heath care profession never reuses a needle. shoot their are programs all over the country that hand out clean needles to drug addicts. I know my temp probes and thermometers are cleaner than i could ever clean any needle or syringe cylinder.
Yet i will bet they get reused quite often.
i agree with the poultry thing too... all birds are dirty birds as they come thru the doorIsland of Misfit Smokers Member #92
How to heal the world. Love people and feed them tasty food.
sigpic
Comment
-
Originally posted by crusty ol salt View Postit all keeps coming back to sanitation,
Sanitation? I told you to tell them you was in a sanitarium...
"Scar Face"
I don't worry about it all too much. I just practice the main rules in maintaining saintary conditions. Clean surface, clean hands/gloves, clean meat, clean utensiles.
I boil out injector needles before every use and draw the boiling water into the syringe as well. I wash my stuffer & grinder before & after every use and inspect it well with a flashlight to assure I didn't miss anything. Usually I'll store the grinder & stuffer in the fridge as well.
If you think about it the only way for a probe or syringe to get bacteria into your meats is for the bacteria to be present on the meat in the first place. (ofcourse unless your utensiles are dirty) a 75% vinegar/water solution wipe down on meats could work well to sanitize if your concerned too much.
Comment
Comment