Internal temperature "101"

[bluewolf]

O.K. So I have the basics as far as IT goes butt, how long?

Do you just grill smoke till itn gets a certain temp or do you get up to that temp and cook it for a few minutes at that temp?

And what about cheese? if you put cheese in something (aka Fatty)

does that make a difference?

I am close to preparing my first fatty and want to make sure I do it right

I have always been a "if it looks done,it is done" kinda gal

but as far as a fatty I have no clue...

I plan on using fresh mozzarrela in my first fatty...................

TIA

Wolfie

 

[eman]

Smoke a butt till 165° internal temp, pull and wrap in heavy foil w/just a lil beer or apple juice.

 Return to the smoker and smoke to 205° internal temp.

 Take it out and let it rest for an hour or more then unwrap and pull.

 A fattie should be smoked to an internal temp of 165° no matter what you put inside it . the meat needs to be done to a safe temp.

 

[Dutch]

Bluewolf-

Since a fatty is made from ground meat, the rule is internal temp of 165° needs to be reached. When I do a stuffed fatty using cheese, I still check for an internal temp of 165°. With a cheese stuffed fatty, the ground meat will be thinner and the whole thing should reach the desired IT fairly quickly. For me a cheese stuffed fatty is usually done within an hour while an regular ol' fatty will take about 1 1/2 hours. (Note: I use higher chamber temps when I do fatties. YMMV)

 

[SmokinAl]

Yep, when it hits 165 it's done. A good tip is use the thinnest bacon you can find. That way it will get nice & crispy.

 

[bluewolf]

Thanks Kids!!!!!

I think I am almost on my way to a beautiful Fatty "Q"

Will keep you posted.................

 

[mike bown]

Hi am new the forum and have some experience with Sausage/Smoking.  My question I can't seem to find a straight answer on is Internal temperature of the Sausage.

I have a Summer Sausage recipe that says Smoke until 145 degrees then Ice Bath

A Salami Kit hat says 156 degrees

Wiener Recipe that says 152-155 degrees

Bologna 158 

and some say 162-167

What is your experience on this just want to be safe and have an excellent product

Thanks in advance for your response

 

[dirtsailor2003]

Hi am new the forum and have some experience with Sausage/Smoking.  My question I can't seem to find a straight answer on is Internal temperature of the Sausage.

I have a Summer Sausage recipe that says Smoke until 145 degrees then Ice Bath
A Salami Kit hat says 156 degrees
Wiener Recipe that says 152-155 degrees
Bologna 158 
and some say 162-167

What is your experience on this just want to be safe and have an excellent product

Thanks in advance for your response

152-156 for things with cure like snack sticks, summer sausage.

165 for fresh sausages like brats, chicken sausage etc..no cure in these.

 

[chef jimmyj]

152-156 for things with cure like snack sticks, summer sausage.

165 for fresh sausages like brats, chicken sausage etc..no cure in these.

X2...JJ

 

[mike bown]

Thanks for the quick response that makes total sense.

 

[daveomak]

Mike, morning......   Then there is the chart that shows time/temp to insure safe pasteurization.... 

FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks April 2009

Temp °F / Time for 5.0 log Reduction

Unit Time

130..........86 min.

131 ..........69 min.

132......... 55 min.

133.......... 44 min.

134.......... 35 min.

135.......... 28 min.

136 ..........22 min.

137 ..........18 min.

138 ..........14 min.

139.......... 11 min.

140 ...........9 min.

141........... 7 min.

142 ...........6 min.

143 ...........5 min.

144 ...........4 min.

145 ...........3 min.

146 .........130 sec.

147......... 103 sec.

148 ...........82 sec.

149 ...........65 sec.

150........... 52 sec.

151........... 41 sec.

152........... 33 sec.

153 ...........26 sec.

154 ...........21 sec.

155 ...........17 sec.

156 ...........14 sec.

157 ...........11 sec.

158 .............0 sec.

159 .............0 sec.

160 .............0 sec.

The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158 °F or above. Humidity must be considered when using this Time/Temperature table.

This Time/Temperature table is based on Thermal Death Curve for Salmonella in Beef Emulsions in tubes (Derived from Goodfellow & Brown1, 1978) Regulatory Curve obtained from Jerry Carosella, Deputy Director, Microbiology Division, Science and Technology. All times that were a fraction of a minute or second was rounded up to the next whole number (e.g., 16.2 seconds for 155 °F was round up to 17 seconds).

________________________ 1. Goodfellow, S. J. and W. L. Brown. 1978. Fate of Salmonella Inoculated into Beef for Cooking. Journal of Food Protection. 41:598-605.

 

[mike bown]

So to make sure I am understanding your Chart the "Product is Safe" if it was say

At 155 Degrees for 17 Seconds for a Cured Product. 

Or no Matter what we should strive for the 158 Degree Target

 

[daveomak]

Yep.....   or at 130 for 86 minutes....   That's for a 5 log reduction or...   5 decimal places reduction...    Most all "bad" organisms start dying around 102 or 103.....   That's why, when we are sick, we go through a "fever" stage before getting better...  the body fights off the bad guys by cooking them...  Then there are those that are tough and take a higher temp...  like botulism...

That chart is for salmonella in beef in a casing...  test.....  

When I do a time/temp "kill" I always add a few degrees and up to an hour of time....   sticks for instance... I cook to 140 ish and hold them there for a couple hours....   The meat doesn't dry out or get overcooked and the fat doesn't run out either.... 

 

[wade]

The Pasteurization tables can be a very useful tool but be careful as you go down in temperature. The tables shown above are for a 5.0 Log reduction whereas many of the USDA guidelines also refer to a requirement for a 6.5 Log or 7.0 Log reduction. As the temperatures increase though the differences narrow. Once you get above 145 F the required pasteurization time is < 5 minutes for all and that is usually more than achieved when smoking and resting. There are also different pasteurization tables for different kinds of meat.

Another good FSIS pasteurization reference for different meats can be found here.

http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/95-033F/95-033F_Appendix_A.htm