Does the 140* in 4 hour rule apply to mechanically tenderized meat? 1. Store, or processing plant, mechanically tenderized meats? 2. Home mechanically tenderized meats using a Jaccard? 3. Is any meat mechanically tenderized safe for smoking longer before reaching 140* in under 4 hours? Lets say I rinse my meat, submerge my Jaccard tool in distilled vinegar a few minutes before using, I know it's probably a goofy question, but was curious. Thought if I could slow smoke some meat a little longer than 4 hours before finishing in recipe at higher temp, How would you handle it for a long smoke for flavor, before cooking to final temp. Thanks in advance, for your replies.