pineywoods
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Such a long thread with so much BS here lets try this
Smokeguy wrote
Bob, On the matter of not inserting the probe into say a standing rib roast because then it's not a whole muscle anymore and your finished temp isn't high enough for ground now, what is the proper way to figure out the temperature if you're going for say, 131 degrees, without just guessing? There is a ton of difference in smoking one at lower temps and grilling/oven cooking one at much higher temps even with the eventual resting temperature increases (my oven baked one for Christmas was way overdone because the temp rose so much after I took it out and let it rest, unlike the relatively smaller temp rise from smoking one at lower temps I've had).
Use a sanitizer on the probe first? Or?
bbally wrote
The end part of the whole muscle HACCP method is:
Prepare the meat, start to cook the meat, when the surface temperature of the meat has been above 140 F for 15 minutes, sterilize your probe and insert it into the meat cook til finished
Smokeguy wrote
What if you want to take it out of the smoker at 131 F and eat it at a still-might-be-mooing 139? It'll never get high enough to insert a probe based off of HACCP, so....what do I do now?
Is this the reason you defrost in the microwave in stages of on and off and let it rest/equalize at the end of a nuking session?
Fatbaack Joe wrote
I think you are confusing internal and external temp. When the external temp of the meat is 140 the internal will still be well below it
bbally wrote
The outside of the meat, not the inside... you should never be running a smoker below 200 F unless you are doing a full cure cold smoke using Nitrate not nitrite. With the cooker at 200 F the meat outside will be sterile in less than 30 minutes.
You can pull the meat at any temp you want to.... after the outside has pasteurized it is up to you under the whole intact muscle rule
Smokeguy wrote
I should have stayed at a Holiday Inn last night because I think I'm starting to over-think this now.
If the meat outside is sterile at >200 F after >30 minutes, why can't I insert a sterilized probe into the meat anytime after 30 minutes and still be running under the whole intact muscle rule since there is no chance that I have introduced bacteria into the meat either from the probe or the outside of the meat?
ETA: My answer on even further thought....I *can* insert a sterile probe because the OUTSIDE is also "sterile" after 30 minutes. Right?
bbally wrote
Correct, after the outside has passed through the temp zone you can insert the probe
.
Smokeguy wrote
Bob, On the matter of not inserting the probe into say a standing rib roast because then it's not a whole muscle anymore and your finished temp isn't high enough for ground now, what is the proper way to figure out the temperature if you're going for say, 131 degrees, without just guessing? There is a ton of difference in smoking one at lower temps and grilling/oven cooking one at much higher temps even with the eventual resting temperature increases (my oven baked one for Christmas was way overdone because the temp rose so much after I took it out and let it rest, unlike the relatively smaller temp rise from smoking one at lower temps I've had).
Use a sanitizer on the probe first? Or?
bbally wrote
The end part of the whole muscle HACCP method is:
Prepare the meat, start to cook the meat, when the surface temperature of the meat has been above 140 F for 15 minutes, sterilize your probe and insert it into the meat cook til finished
Smokeguy wrote
What if you want to take it out of the smoker at 131 F and eat it at a still-might-be-mooing 139? It'll never get high enough to insert a probe based off of HACCP, so....what do I do now?
Is this the reason you defrost in the microwave in stages of on and off and let it rest/equalize at the end of a nuking session?
Fatbaack Joe wrote
I think you are confusing internal and external temp. When the external temp of the meat is 140 the internal will still be well below it
bbally wrote
The outside of the meat, not the inside... you should never be running a smoker below 200 F unless you are doing a full cure cold smoke using Nitrate not nitrite. With the cooker at 200 F the meat outside will be sterile in less than 30 minutes.
You can pull the meat at any temp you want to.... after the outside has pasteurized it is up to you under the whole intact muscle rule
Smokeguy wrote
I should have stayed at a Holiday Inn last night because I think I'm starting to over-think this now.
If the meat outside is sterile at >200 F after >30 minutes, why can't I insert a sterilized probe into the meat anytime after 30 minutes and still be running under the whole intact muscle rule since there is no chance that I have introduced bacteria into the meat either from the probe or the outside of the meat?
ETA: My answer on even further thought....I *can* insert a sterile probe because the OUTSIDE is also "sterile" after 30 minutes. Right?
bbally wrote
Correct, after the outside has passed through the temp zone you can insert the probe
.
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