Meatloaf Yesterday w/ Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
 
ive been reading on this forum about food safety and noticed you put in your probe while meat was still cold.

I have been doing this also ,

but now I am wondering.

anybody have comments?
The 4/140 rule still applies. You have to have the internal temp of the meat up to 140° within 4 hours.

In this case however, I was not smoking at a low temperature, and the IT was at 160° in 2 hours.

I know a lot of people have had good success with their smokinators, but I have just never felt the need for one.
 
Last edited:
Depends on what you're doing. What you don't want to do is push bacteria that may be on the outside of the meat, down into the inside where it could have a chance to grow before the surrounding tissue hits 140°. Somebody here figured out that 4 hours was the magic number for bacteria to become a problem.

As a general rule of thumb, if you're smoking at a lower temperature, say 200° to 230°, you want to wait until the meat has been in the smoker an hour before you insert the temp probe. Or, alternately, before you smoke you can cauterize a small spot on the outside with a gas torch, and insert the probe in that spot.

As I said, the rule wasn't applicable in the meat loaf situation.
 
Last edited:
Since this is ground meat already, the probe issue is a non-factor. The outside is already on the inside.

Looking good with the meatloaf. I want to smoke one soon. I actually came to the site looking for a recipe and boom I saw your picture on the ticker. I'm thinking elevated with some mushrooms underneath would work.
 
Last edited:
 
Dropped by my local  butcher on Saturday, and she had about 100 lbs. of her special meatloaf mixture (pork, beef, veal, & spices) in the glass display, going for about the same as the grocery charges for ground beef! So, no brainer. Picked up 3 lbs., and added some chopped onion and shitake mushrooms. Layered a few strips of bacon over the top and doodled with some ketchup. Sometimes the simplest meals are the best.

  
Kethup on top, yuck, I would use a Medium Salsa, tastes improve greatly when you do it that way.
 
 
This just got placed on the "to do" list.
drool.gif
^ + 1

beercheer.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky