Question!!!!
- Thread starter falcon1
- Start date
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It should be cold or reheated to at least 145° to prevent any further degredation in food quality.
jbills5
Meat Mopper
You should be good, but after a few hours of sitting out, I would reheat just like I would any other food that has been sitting out for a while.
The temp at which you eat it is not a factor for food safety, assuming it was properly handled and cooked in the first place.
It is the length of time in the danger zone that is critical, even for fully cooked food.
Good luck and good smoking.
It is the length of time in the danger zone that is critical, even for fully cooked food.
Good luck and good smoking.
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Just general guidlines?
Raw meat, no more than 4 hours between 40 and 140F before cooking or even during cooking if the meat is not "intact muscle meat" or cured.
Cooked leftovers sitting out no longer than two hours.
In any case, the less time in the 40 to 140F zone, the better.
Chef Jimmy, correct me if you see an error here?
Good luck and good smoking.
Raw meat, no more than 4 hours between 40 and 140F before cooking or even during cooking if the meat is not "intact muscle meat" or cured.
Cooked leftovers sitting out no longer than two hours.
In any case, the less time in the 40 to 140F zone, the better.
Chef Jimmy, correct me if you see an error here?
Good luck and good smoking.
Last edited:
I should add that a fully cooked butt foiled, wrapped in towels and placed in an empty cooler will sit for a few hours before reaching 140 and falling into the danger zone.
When doing that I leave a temp probe in and run the wire outside the cooler to make sure my meat does not enter the danger zone. If the internal temp of the meat hits the danger zone, that sets the clock running on the two hour guideline.
Good luck and good smoking.
When doing that I leave a temp probe in and run the wire outside the cooler to make sure my meat does not enter the danger zone. If the internal temp of the meat hits the danger zone, that sets the clock running on the two hour guideline.
Good luck and good smoking.
NOT that eating it in the danger zone is the problem. Please see Post #5 in this thread.
Holding it in the danger zone for EXTENDED periods cooked or uncooked is the problem.
Please add at least your general location to your profile?
I am beginning to wonder if we have a language issue?
Good luck and good smoking.
Holding it in the danger zone for EXTENDED periods cooked or uncooked is the problem.
Please add at least your general location to your profile?
I am beginning to wonder if we have a language issue?
Good luck and good smoking.
Last edited:
Hiyas Falcon I think the spice Gods usually say a year in and airtight container and 6 months when opened. I think herbs are the same, but I know some of the spices and seeds I have, have passed that magic date and I still use them. It just lessens the intensity as they grow older. Does it matter? Not so much when I cook for me, but if I am trying to impress a lady, I might buy some new File or Saffron.
barnesski1
Smoke Blower
I cannot speak for anybody...but i think the point was that as long as the temp at finish smoke was over 145 with pork...it's safe?
barnesski1
Smoke Blower
barnesski1
Smoke Blower
barnesski1
Smoke Blower
barnesski1
Smoke Blower
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