You SHOULD NOT insert thermo probes into your meats before the surface of the meat has attained 140°+ because of the possibility of carrying contamination into the meat. Of course, if you have injected or otherwise penetrated the whole muscle meats, it don't much matter. You willl want an IT of 140°+ within 4 hours.
But a whole muscle "virgin" hunk does not require this. Besides, why do you care about IT till the meat is at least half done? Perhaps for statistical purposes, but other than that... wait
But a whole muscle "virgin" hunk does not require this. Besides, why do you care about IT till the meat is at least half done? Perhaps for statistical purposes, but other than that... wait
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