140° in 4 hour rule: Does it apply to cured ground beef?

[DieselTech]

Guys & gals I got a question for you professionals?

If I'm using a jerky cure kit to make ground beef fatties. Basically caseless summer sausage.

Does the 140°f in 4 hours apply to cured meats when smoking?

Thanks.

 

[DougE]

No. The whole point of curing the meat is to allow for staying in the "Danger zone" for longer periods of time while smoking.

 

[DieselTech]

No. The whole point of curing the meat is to allow for staying in the "Danger zone" for longer periods of time while smoking.

Ok thanks. I googled it & got soo many conflicting answers. I wasn't for sure what to believe.

Thanks. I appreciate it.

 

[indaswamp]

Yep, Doug has you covered....

 

[chopsaw]

using a jerky cure kit

Some of those kits have multiple directions on them . Uses different amounts for whole muscle or ground meats .

 

[DieselTech]

Some of those kits have multiple directions on them . Uses different amounts for whole muscle or ground meats .

Yes Sir. I used the chart for ground beef.