Hot Dog concerns

[vger6]

200 is TOO HOT! You experienced Fat Out, the melt out of emulsified fat. Smoke at no higher than 170 until the interior reaches 155...JJ

Tnx.
Will try this weekend again. I'll let you know.

 

[daveomak.fs]

You can fully cook your meats to be safe to eat at much lower temperatures IF you follow the pasteurization table below....
I fully cook meats, dogs, snack sticks etc. at 135F with my smoker/ oven/ etc. set at 155-160...
Takes awhile for the meat to get up to the pasteurization temp, and then awhile to hold it at that temperature to insure all bacteria and pathogens are killed, but the finished product is soooo much better.... For insurance, I hold the meats for an additional 30 minutes than the chart reflects...

The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.
Temperature... ....... Time.... ....... Temperature... ........ Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4)........... 112 min
131 (55.0) ......... 89 min...........
132 (55.6).......... 71 min............
133 (56.1).................. 56 min............
134 (56.7).................. 45 min...........
135 (57.2).................. 36 min............
136 (57.8).................. 28 min...........
137 (58.4)................. 23 min............
138 (58.9).................. 18 min...........
139 (59.5).................. 15 min ...........
140 (60.0).................... 12 min............
141 (60.6).................. 9 min..............
142 (61.1).................. 8 min.............
143 (61.7).................. 6 min
144 (62.2).................. 5 min
145 (62.8).................. 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).