hi, any pros out there? lowest oven temp for uncured meats

[wishbonz]

hi, any pros out there? what is the lowest oven temp i can cook uncured product? like uncured hot dogs, bologna etc.

 

[Brokenhandle]

If you stick to the rule of 140 degrees in 4 hours you'll be good.

Ryan

 

[daveomak.fs]

225F... Until that temp penetrates any single muscle meat product approx. 1/2"....
Ground meat products... 225F until the center of the meat internal temperature is 140F....

 

[wishbonz]

If you stick to the rule of 140 degrees in 4 hours you'll be good.

Ryan

thank you

 

[wishbonz]

225F... Until that temp penetrates any single muscle meat product approx. 1/2"....
Ground meat products... 225F until the center of the meat internal temperature is 140F....

Thank you

 

[wishbonz]

If you stick to the rule of 140 degrees in 4 hours you'll be good.

Ryan

Thank you

 

[rc4u]

i do 180 deg. for cured or uncured,

 

[daveomak.fs]

i do 180 deg. for cured or uncured,

The USDA recommends 225F for uncured meats...

 

[zwiller]

Answers have been given how to do it but take a closer look at these products that claim to be "uncured". Uncured is often USDA lawyer speak for using celery juice powder instead of cure #1. Celery juice powder contains naturally occurring nitrite. Without nitrite your results will not taste as you expect.

From TSM:
Celery Juice Powder (CJP) contains naturally occuring nitrites and nitrates (which breakdown to nitrites with the help of bacteria native in meat itself). CJP is now commonly being used for giving sausages and meats a cured appearance and taste without the use of synthetic sodium nitrite/nitrate. There is no standardized, USDA recommended curing time for specific amounts of CJP for consistent curing action so products using vegetable based nitrites/nitrates (such as CJP) must be cooked prior to consumption. CJP may clump/harden during transit in the Summer months, it is not spoiled and has not lost effectiveness, simply break up and/or use as weight measure instead of volume if this occurs to your CJP order.

Each packet (Net Wt. 1.25 oz.).

Recommended usage: 0.45% - 0.9% Celery Juice Powder of total weight of ground meat will bring sausage to 100 - 200ppm nitrite. Approximately 1 oz per 20 lbs. Meat.

Packaged Item Dimensions: 8.25" L, 6" W, 0.25 H
Net Weight: 1.25 oz.


*The USDA currently does not recognize naturally occurring nitrates as effective curing agents in meats, so if using Celery Juice Powder for products being sold to the public, the end-products must be labeled "Uncured".
**The use of natural products, such as Celery Juice Powder, which contain nitrates are NOT recommended for making bacon.
https://www.sausagemaker.com/Celery-Juice-Powder-p/11-1031.htm

 

[wishbonz]

The USDA recommends 225F for uncured meats...

thank you