Interesting Stuff

[pineywoods]

I just moved this to the Food Safety section and thought I'd post here to link to it so more could read it

http://www.smokingmeatforums.com/for...ad.php?t=87144

I'd like to thank Smokeguy, Bbally, and Fatback Joe for some interesting info

Since its a closed thread we can discuss here

 

[ddave]

Thanks Jerry.

One other issue I'd like to see clarified, and maybe bbally can weigh in on this one, is the notion that as long as you cook the meat to 195° or 200° it will be safe to eat regardless of the time it may have spent in the Danger Zone prior to or during cooking. Is this the case?

Dave