So, the concensus is that it should be well done because the bacteria on the outer side of the meat could end up getting glued in the middle. That is the concern with beef because we like it rare/med rare and the temp is below 135 and doesn't kill the ugly bugs. That has always been my concern with meat glue. Am I wrong here???
Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star General Pellet Pooper
Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)