Thread: What do I do now? (messed up)
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Old 03-16-2013, 08:23 AM   #6
Bob S
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Join Date: 10-24-07
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Originally Posted by pbj View Post
Isn't the danger zone 40-140? Should be OK at 172
Agreed. There is no food safety issue at that meat temperature. Moving to the oven to finish is the right strategy.
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