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???
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber.
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
[url]http://www.amlwoodart.com[/url]
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