phrett
Smoke Blower
If the interior of the raw meat is "sterile" and probing it could introduce surface bacteria why does the inside even have to get cooked?
If the meat is not probed how do you know it reaches 140 to safely insert a probe?
I always probe when the meat goes on, to not do so seems unsafe!
If the meat is not probed how do you know it reaches 140 to safely insert a probe?
I always probe when the meat goes on, to not do so seems unsafe!