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Danger zone time - Page 2

post #21 of 27
Thanks Dave, I knew that. But some "newbies" could get a little confused by that statement. ... PDT_Armataz_01_37.gif
post #22 of 27
Ya Know GnuBee, it might be the Kasnoffilator, but often when I have this problem with my computer it is symtomatic of another hardware problem, and is often diagnosed as a loose wing nut behind the keyboard! PDT_Armataz_01_05.gifbiggrin.gif
post #23 of 27
I figured you would have known. I was a little surprised by your post.confused.gif

I read back a few posts and I get ya now. PDT_Armataz_01_34.gif

Good to clarify though. biggrin.gif

Dave
post #24 of 27
PDT_Armataz_01_37.gif
post #25 of 27

HI, I have been reading these forums for a while now before I decided to post and make myself look like an idiot, but there is no stopping me now...  I have to ask, (and I do feel like and idiot) this "danger zone" of 40-140 degrees has to be cleared by the 4 hour mark??? That means that I have to have my turkey in the smoker with the internal temp above 140 within the 4 hour mark, also including any prep time???  am I reading this right?  Please forgive my "slowness"

post #26 of 27
Quote:
Originally Posted by firemanphil View Post

HI, I have been reading these forums for a while now before I decided to post and make myself look like an idiot, but there is no stopping me now...  I have to ask, (and I do feel like and idiot) this "danger zone" of 40-140 degrees has to be cleared by the 4 hour mark??? That means that I have to have my turkey in the smoker with the internal temp above 140 within the 4 hour mark, also including any prep time???  am I reading this right?  Please forgive my "slowness"


You are right on the money. The time above 40 F includes prep and counter time.

post #27 of 27

4 to 140 covers the exterior of intact muscle meat.

 

That gives some leeway for the internal temp, assuming the meat has not been tenderized, injected, probed with a therm, or otherwise rendered "non-intact". Hopefully, the internal temp is somewhat cooler than the external temp at the outset?

 

With poultry, I would be especially careful. 

 

Obviously seafood, organ meat and ground meat would not fall into the 4 hour rule. Or at least not in my kitchen.

 

Then again, there is an unknown.  How carefully was the meat handled before you got it?

 

Good luck and good smoking.

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