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Temperature Probe Insertion Question -- Timing - Page 3

post #41 of 42
Interesting reading. If you boiled water (100'C) Then put the probe in the water, you could check the accuracy of the probe reading, then insert it straight into the meat, would this help to avoid the problem of pushing bacteria into the meat, as the probe is sterilised?

Smokin Monkey
post #42 of 42
Quote:
Originally Posted by Smokin Monkey View Post

Interesting reading. If you boiled water (100'C) Then put the probe in the water, you could check the accuracy of the probe reading, then insert it straight into the meat, would this help to avoid the problem of pushing bacteria into the meat, as the probe is sterilised?

Smokin Monkey

 

This would only help if there was no nasties already on the outside of the meat.

 

The way to do it is Smoke the meat for a few hours, then sterilize your probe (I use alcohol wipes), and put it in. Now there are no nasties on the probe, and no nasties on the outside of the meat waiting to be pushed in.

 

 

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