Newbie here, some injection syringe questions

[boogiesnap]

Originally Posted by njfoses

When you puncture meat with an injector or temp probe you run the risk of driving surface bacteria deep into the meat. Its actually 41-135 deg f witnin 4 hours but 40-140 is easier to remember. Achieving a 140 IT within 4 hours kills the bacteria. You can check out http://www.fda.gov/ForConsumers/Cons.../ucm186451.htm section 3-501.19, google meat 40-140 or check out post #2 http://www.smokingmeatforums.com/t/7...on#post_267261 Im actually surprised nobody has heard of this.

3-501.19 seems to be referring to how long food can be held and still consumable BETWEEN those temps. i didn't see it reference reaching 140* within 4 hours during cooking.

for what it's worth though, i always thought it was 2 hours max between 40-140.

[NRA4Life]

Originally Posted by njfoses

Remember if you are injecting you must get the meat to 140 within 4 hours.

?!?!?! Some days I wake up feeling like part of my brain was surgically removed without me knowing it...today is one of those days.

[NRA4Life]

Originally Posted by illwillmu50

I do clean them but lets say I forget to clean well one time. Do you think some bacteria could grow to something nasty and comtaminate?

Yes, if you fail to clean it well, some bacteria probably could grow. To what and what affect it would have on people...I don't know. On the injectors I use soapy water and rinse with clean water, then suck some water with a little bleach into it to sterilize it. Prior to using it again, I rinse it out with some clean water prior to using the injection mixture.

[DirtyDeedz]

Originally Posted by boogiesnap

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Originally Posted by boogiesnap

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[indianagriller]

For me it is just as easy to use the disposable needles. I just ordered 100 14g x 1.5 inch needles that after using i recap and throw away. Never have to worry about cleaning a needle just the tube.

[njfoses]

Originally Posted by NRA4Life

?!?!?! Some days I wake up feeling like part of my brain was surgically removed without me knowing it...today is one of those days.

Im sorry you feel that way. The 40-140 in 4 hour rule especially when piercing the meat is something myself and many other people learned early on. It may not be popular belief or even known on this forum but that doesn't mean it should be discredited. I couldn't care less if people follow the rule or not, but why even take the chance?

[yakdung]

Soap and water solution. I own a Spitjack and it is easy is disassemble and clean. I have never heard of the 140 degrees with 4 hours business. Frankly, it has never been an issue.

[illwillmu50]

Sounds good everyone. Thanks for the advice. I did clean it well this time (for sure, after reading this thread lol) and everything went off without a hitch today at work. I hit the 135-140 pretty easily as I was around 240-250 in the beginning just so I could finish the cook before work. I guess I never noticed how easy that temp is to achieve in the time frame, since I used to not monitor the IT temps until the 2nd leg of the cook.

Turned out well, covered my costs and a tank of gas from donations so I'm set!

Thanks for bringing the 40-140 rule to my attention though- it's odd I haven't seen it yet, but doing a quick search just reminds me of all I still have to learn...

Thanks again!

[NRA4Life]

Originally Posted by njfoses

Im sorry you feel that way. The 40-140 in 4 hour rule especially when piercing the meat is something myself and many other people learned early on. It may not be popular belief or even known on this forum but that doesn't mean it should be discredited. I couldn't care less if people follow the rule or not, but why even take the chance?

I'm not buying it. I believe you have a misunderstanding of what you have quoted and it does not apply to how quickly a piece of meat must be cooked once it has been injected. If that is what you want to do, more power to you.

[njfoses]

Originally Posted by NRA4Life

I'm not buying it. I believe you have a misunderstanding of what you have quoted and it does not apply to how quickly a piece of meat must be cooked once it has been injected. If that is what you want to do, more power to you.

It's not a misunderstanding but we will just agree to disagree and move on.

[Big Country BBQ]

We just take a cup of hot soapy water and soak up the mixture with the injector till its clean