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4-140 Rule

post #1 of 5
Thread Starter 
Does the 4-140 rule apply to any whole meat muscle or just pork (and maybe poultry)?
post #2 of 5

th_dunno-1[1].gif I have no clue as to what you are asking???

Happy smoken.

David

post #3 of 5
post #4 of 5

40 to 140? yes It applies to every thing.

Happy smoken.

David

post #5 of 5
Quote:
Originally Posted by SmokeyMaple View Post

Does the 4-140 rule apply to any whole meat muscle or just pork (and maybe poultry)?

40-140 degrees is the "danger zone" and applies to all cooked or refrigerated foods. Do some searching around the forum and I am sure you will find some in depth discussions. The links to the USDA website on the food safety forum are also pretty good. I have had some food safety debates with my wife recently and was able to find the info from the USDA site.

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