Hey Stan - You are correct & are not missing anything. I was in a hurry & should have been more specific earlier.I'm gonna watch this... I was under the impression that we need to go from 40° to 145° in 4 hr. to keep Botulism from forming. Did you "cure" it
, any kind of way?
Am I missing something here or what.
I'm not saying you're wrong Smokingb , I just need more input .
Have fun and...
They were injected. I took them to 155 IT pulled them & wrapped. They went to 159 on their own from the carry over cooking. Really good eatingHey Stan - You are correct & are not missing anything. I was in a hurry & should have been more specific earlier.He cured the meat in a brine for a couple weeks before he brought it to me & it was injected at the time it was placed in the brine. He wants it to be smoked for a few hours at lower temps before cooking it the whole way which is why I don't have the temp up yet. It is currently at 126* Will let it go a little longer then bring up the temp & cook it the whole way. Hope that makes sense
Yeah I think I made out pretty good
No problem
