Raw or Undercooked Meats:
The permit holder may serve raw or undercooked intact whole-muscle, noninjected
beef (i.e., steak, prime rib, etc.) if: not served to a highly susceptible population (HSP), is labeled as
"whole-muscle intact beef" as required in 3-201.11(E) and the beef reaches a surface temperature of 145
degrees F. on all sides and accompanies a cooked color change on all external surfaces. No Consumer
Advisory (for this beef) is required if all of these conditions are met!
My questions are:
1. Would I safe if I slow smoke a prime rib roast to 125* IT resting to 130* and freezing, or quick cool in freezer, then fridge, for later final searing?
2. Would this be an acceptable method, for transporting roast to another location later for use, and still have med rare roast served?
3. Would this hold true also for whole, intact, pork roast?
4. AND would I get the desired results of tenderness, juicy and tasty? I know it won't be the same as fresh off the smoker.
Yes, I know I would have to slowly simmer in bag, or use another method (oven, or grill/smoker) to reach IT of 125*-130* again, before searing.
I think maybe a couple of these question overlap, but I'll leave it as is. LOL
The reason I ask, is that some of the people I cook for, can't travel much (or at all), to come to our house for dinner.
It would be great to be able to bring them the real stuff, if this method is OK.
I appreciate your feedback.