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Food Handling General Discussion General and open discussion for food handling and safety. |
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05-24-2006, 02:02 PM | #1 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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Group Disscussion #4 Smoke and bacteria
I do not have an answer for this one.
I am wondering if maybe we might have a "special" case here when preparing our beloved BBQ. Do you think smoke has any affect on bacteria? |
05-24-2006, 02:22 PM | #2 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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Yes! But I have absolutly nothing to back that up. Seems to me that if smoking (cold) is a form of preserving than it must stop/kill/inhibit bacteria somehow. That still leaves the toxins behind but if were exposed to smoke just from the fridge seems to me bacteria couldn't grow. ???
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05-24-2006, 02:50 PM | #3 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Absolutely it does! I can't back up my claim, but we all know smoked leftovers stay good for a LONG time.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
05-24-2006, 02:59 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Without a doubt the smoke ring is a cured meat and that part is safer from those pesky bacteria. As far as just the smoke inhibiting bacterial growth, perhaps so. There are a lot of various gases in smoke, some of which may inhibit bacterial growth. Also, ash is generally present in small quantities in wood smoke, and that ash is alkaline, which is on the other end of the pH scale from what bacteria like as you pointed out to us yesterday. I don't have any facts to back it up, but I am thinking bacteria would have a harder time growing in a smoky environment. That's my story and I'm sticking with it until someone shows me otherwise. Then I'll simply change my mind and say that's what I believed ALL ALONG!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
05-24-2006, 03:19 PM | #5 |
is one Smokin' Farker
Join Date: 07-07-04
Location: Federal Way WA
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Smoke for long term food storage does help but is salt and cure that inhibits the growth of bacteria. Case in point I have seem a whole being smoked at to low pit temp, spoil while cooking. It is not as simple as smoke inhibits bacteria.
Jim
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Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles |
05-24-2006, 03:54 PM | #6 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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I agree with Jim - the cure (with sugar, salt, and perhaps other igredients) is more important than the smoking for preserving meat - the long smoke time helps dry the meat and, of course, imparts flavor.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
05-25-2006, 08:08 AM | #7 |
is one Smokin' Farker
Join Date: 09-12-05
Location: Owego, NY
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Would the smoke do the same thing that has been found in the cutting boards where the wood has less bacteria than the plastic?
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Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT) |
05-25-2006, 10:10 AM | #8 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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smoking, essential dehydrating the meat makes it dry, of course we do thinks to keep it moist, but dry, dried meat will be inhabitable by bacteria. wasn't smoking a common form of food preservation in the old west? Jerky???
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
05-25-2006, 12:18 PM | #9 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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