Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by russell page
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
That chart is not "outlier data". It follows USDA and FDA guidelines. It just requires more in-depth knowledge beyond the simple charts handed out by the FDA and USDA for the general public. If someone is not willing to study it more there is no doubt they should follow the "hand out"
Back on track?? The original question was "my question is it safe to cold smoke poultry beef or pork for let's say an hour or so with a amnps to get that good smoke flavor and then cook to temp as usual?"
I removed this at your request and certainly failed to point out that this was only for most food that was previously cooked to safe temp. I did say this was my guideline.
It is based on:
http://www.hi-tm.com/PDG/Retail-VI.html#max hold
The FDA must write it's guideline to cover the most...
Squibb, thanks for the reply but I do not see how you concluded this might be a "huge amount of smoke" It is mild TBS and I made no mention of how long it was smoked. I think I accidentally posted this in the wrong place. The subject was "does cool meat take up more smoke." The undeniable answer...