Hello, All
New to the formum - so if I step on any etiquette, just blame it on being a FNG.
Can someone clarify a Danger Zone question I have.
The Danger Zone is defined as 4 hours from "kill to cooked", in:
I noticed on a 8 LB boston butt (during a smoke) that the internal meat temperature stayed in the danger zone almost too long. I pinned the temp at 225 for the length of the smoke
Does anyone start the initial smoking at a higher temp - in an effort to raise the meat out of the Danger Zone faster? (then back down to "finish" the meat at 225?)
Thank you very much, Carl G.
(I asked another forum I belong to, and got a response of "I ain't never made no one sick yet"... I'm not sure I want to take that chance.)
New to the formum - so if I step on any etiquette, just blame it on being a FNG.
Can someone clarify a Danger Zone question I have.
The Danger Zone is defined as 4 hours from "kill to cooked", in:
The temperature range in which foodborne bacteria can grow is known as the danger zone. This is typically considered to be between 40°F (4.4°C) and 140°F (60°C)[1], though often 45°F (7.2°C) is considered the lower temperature of the range[2]. According to the 2005 FDA Food Code, the danger zone is defined as 41°F - 135°F (5°C - 57°C). Potentially hazardous food
I noticed on a 8 LB boston butt (during a smoke) that the internal meat temperature stayed in the danger zone almost too long. I pinned the temp at 225 for the length of the smoke
Does anyone start the initial smoking at a higher temp - in an effort to raise the meat out of the Danger Zone faster? (then back down to "finish" the meat at 225?)
Thank you very much, Carl G.
(I asked another forum I belong to, and got a response of "I ain't never made no one sick yet"... I'm not sure I want to take that chance.)
Comment