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Pasteurizing ground meats

buzzy

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I'm looking for guidance on doing this with pork sausage & venison bologna with the proper amount of TQ mixed in. I would like to do at lower IT temp but can't find any info on pasteurizing ground meats just whole meats. Is this a unsafe practice or am I just not looking in the right places. Nothing on it at Douglas Baldwin that I could find. Appreciate all help.
 

chef jimmyj

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buzzy

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Here you go my friend...JJ

THANKS JJ! Been looking for sometime now for this table. Even on the forum. Guess didn’t look back far enough.
 

chef jimmyj

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You are welcome. I Googled Ground Meat Pasteurization Chart. Above was the Second hit. Sometimes searching off site brings you back...JJ
 

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