And we never heard from him again...
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1st Overnight Brisket Cook On SNS
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Founding Member
- Jul 2014
- 268
- Northern Illinois
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22.5" Weber Performer
Slow 'N Sear with Drip 'N Griddle
18" Weber Jumbo Joe
Pit Barrel Cooker
ThermoWorks Smoke
Maverick ET-733
Thermapen
ThermoPop
Coleman Roadtrip Grill LXE (for Tailgating at Packer games)
Weber Rapidfire Chimney Starter
Favorite Beer - New Glarus Moon Man or Spotted Cow
We all survived and it was awesome. See my post under Kettles, Celebrating 1st Awesome Day Of Spring
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Founding Member
- Jul 2014
- 421
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Weber 21" One Touch for grilling Weber 22.5" Smokey Mountain for barbecue Maverick ET-733 Weber chimney starter Cajun Bandit Rotisserie Slow n Sear
Per fsis/usda Appendix A (time/temp requirements for RTE meats), meat held at 130F for 122 minutes achieves a 7 log reduction in salmonella and may be considered RTE. Appendix B is for chill times. 130 to 80 in
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Not sure if it's the same document or not, or the same revision, but it also states this:
Dwell times of greater than 6 hours in the 50°F to 130°F range should be viewed as especially hazardous, as this temperature range can foster substantial growth of many pathogens of concern. And, a knowledge of the specific product and factors that would favor or inhibit the growth of various bacteria is essential.
Before reading that document, I probably would have argued that, as long as it was cooked to a sufficient temperature later in the cook there would be nothing to worry about. If I am reading correctly, apparently that was an incorrect assumption. It is possible, with sufficient time within a temperature range, for the pathogens to grow to a sufficient level that subsequent cooking is not sufficient to make it safe.
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