Recent content by Craigfab

sorry everyone, should have stated I was cooking till 205, I just put it in to cook overnight. I got worried that it may have been in the danger zone too long since I cross cut the top of it. I will verify temp on my thermometer. Thanks for letting me know it should be safe

Hello everyone, I am new to all this and am currently smoking a pork shoulder with bone in. I put it in at about 9pm, and it just now got to 140° . That's about 5.5 hours plus prep time of about 20 mins. Is it still safe to eat or did I cook it too long at too low of a temp? Thank you all in...

Well guys I marinated my beef jerky at 6 pm and my son had a little accident today, he's fine but we will be taking care of him tonight. Wont be able to smoke it until about 8 am is 36 hrs ok for the meat to marinate or is it dangerous?

Thank you as well I'm attempting my first batch of jerky doing 3 lbs marinating in a dark beer and soy sauce. Wasn't sure on the amount of pink salt to use since the recipe was for 2lbs of meat and everything is very confusing online. It's not ground just sliced London broil.