Pork danger zone question.

[diggingdogfarm]

I'm not going to guess that it may be okay.
The only way to know for sure is to test it.

~Martin

 

[thsmormonsmokes]

I'm not going to guess that it may be okay.
The only way to know for sure is to test it.
~Martin

Fair enough. Thanks for your input. I appreciate it a lot.

 

[bone3160]

Ok so I'm kinda concussed 40 to 145 right is the danger zone? So how does it get from 40 to 145 without being in the danger zone for a period of time?

 

[daveomak]

Ok so I'm kinda concussed 40 to 145 right is the danger zone? So how does it get from 40 to 145 without being in the danger zone for a period of time?

The danger zone...  It's recommended 4 hours or less in that temp zone..

Cook in an elevated temperature so the meat warms fairly fast...  recommended oven temp is 225 F and higher... 

If you are using cure #1 in the meat, the danger zone doesn't apply... 

Whenever you smoke meats, cure #1 is pretty much mandatory to prevent botulism poisoning... 

Whole muscle meats are considered sterile on the inside so..  a high temp, at first, to kill surface bacteria is recommended..   as an example...  I cook "some" prime rib at 450 for the first 10-15 minutes, then lower the temp to 200-225 and cook to 125-130 ish IT..  That gives the meat a nice bark without overcooking the interior..