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Speed Cooking - Page 2

post #21 of 26

Thanks Mr Demo

The pictures certainly explained a lot to me and now I have the "why" and some great knowledge that has now changed my opinion on Brisket doneness!!!!:points:Big Thanks!!!!

 

Thanks Wade great valid points as we do get cuts of venison etc. from mates that shoot and its something you forget. Would a wash over with a salt solution before refrigerating and or cooking help?

post #22 of 26
Quote:
Originally Posted by kiska95 View Post

 

Thanks Wade great valid points as we do get cuts of venison etc. from mates that shoot and its something you forget. Would a wash over with a salt solution before refrigerating and or cooking help?

 

Not really Brian as you don't know if there are puncture wounds in the meat that were caused when it was butchered. Most salt washing will not get into these. The best way is to just cook it to the recommended temperatures to be sure.

 

We do need to get things into perspective though. If you know when it has been caught/killed and the person is an experienced meat handler you may have enough confidence to cook it to a lower temperature for your own consumption. That would have to be your decision though. When deciding you should not forget that the cooking temperatures is not only for killing bacteria but also for killing parasites that are often found in the meat of wild animals. Some parasites can be quite harmful to humans and so meats killed in an abattoir are inspected for traces of these - whereas wild meat probably will not be. Personally, when serving any game meat to guests I would always ensure that it had reached the recommended "safe" cooking temperature.


Edited by Wade - 8/30/15 at 10:07pm
post #23 of 26

Thanks Wade,

 

Really great info and something that a lot of people reading this post would not have know. I do always worry when serving any of the "danger foods" to guests and your advice on these products is invaluable, thanks again!

post #24 of 26
Quote:
Originally Posted by Wade View Post
 

Hi Demo - That was a very good practical lesson in what to look for when cooking brisket. Thank you. That certainly deserves a point Thumbs Up

 

One other difference to take into consideration when cooking your meat is the IT before you put it in the smoker. If it is straight from the fridge at 1 or 2 Deg c (34-36 F) then it is going to take a lot longer to reach the desired temperature and start that collagen breakdown than if it goes in at 10 C (50 F).

 

Thanks Wade!!    And yes, beginning IT definitely has to be factored in.

 

 

 

Quote:
Originally Posted by kiska95 View Post
 

Thanks Mr Demo

The pictures certainly explained a lot to me and now I have the "why" and some great knowledge that has now changed my opinion on Brisket doneness!!!!:points:Big Thanks!!!!

 

Thanks Wade great valid points as we do get cuts of venison etc. from mates that shoot and its something you forget. Would a wash over with a salt solution before refrigerating and or cooking help?

 

 

You're welcome kiska !!

post #25 of 26
Thanks to every contributor to this thread, it's possibly one of the most informative I've read since joining the group.
post #26 of 26
Quote:
Originally Posted by resurrected View Post

Thanks to every contributor to this thread, it's possibly one of the most informative I've read since joining the group.

 

I love it when a plan comes together

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