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Food Handling General Discussion General and open discussion for food handling and safety. |
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12-18-2012, 09:13 PM | #1 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 08-23-12
Location: Griffin, GA
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Injecting Pork Butt 4 hour rule help.
I have a question about injecting a butt. I have always injected it and let it rest for about 12 hours in fridge or cooler. Today I read something about a 4 hour rule. As I understand it, the rule states that once the muscle is punctured by the injector it should be at or above 140 degrees within 4 hours to prevent bacteria growth. Is keeping it in the refrigerator for 12 hours dangerous? Thanks for the help
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12-18-2012, 10:04 PM | #2 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I think that should be at or BELOW 140 degrees if anything. If your injection liquid is cold and you go right back into the fridge, then I don't think you'll have any problems with 12 hours. Many competition cooks get there meat inspected as soon as they arrive at a contest and immediately inject their butts so that they can marinate for as long as possible before cooking.
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09-01-2013, 08:46 AM | #3 |
Knows what a fatty is.
Join Date: 02-26-13
Location: Fairview, nc
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I have only read that once meat is introduced to heat that it needs to be to 140 in four hours. So if once its on the pit just make sure your temp stays up. If you let your fire go out and come back at hour four and your IT is 120, you may be growing bacteria. Just use cold injection, below 40 degrees and go right back in fridge with butt and you should be ok for 12 hours.
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Smoke in the Mountains BBQ Team; Southern Q Limo Elite |
09-17-2013, 01:46 PM | #5 |
Full Fledged Farker
Join Date: 03-23-12
Location: Carlsbad, CA
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The wind I hear is that you need to sterile your needle first, that meat is any more sanitary that your injection...all things being equal. Make sure the needle is clean both in a out. I've heard it leaves marks in the meat. You are already going to cook it above the bacteria temp limits
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------------------------------- John, KCBS CBJ Humphrey's Cubed Beast Backwoods Party G2, WSM 18/22 Grill of His Dreams #1 Rule of BBQ... Have fun :razz: |
09-18-2013, 12:26 PM | #6 |
Knows what a fatty is.
Join Date: 08-03-04
Location: Ridge LI ny
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this old " WIFE'S TAIL' again must be the work of P E T A as it's been said before the USDA has no rules about this.
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Mel. Lang Mobil 60 ( for sale ) |
09-25-2013, 02:01 PM | #7 |
Full Fledged Farker
Join Date: 09-21-10
Location: Berks County, PA
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No, but they certainly do have guidelines. This isn't the same thing as proper internal temp for pork chops....which always seems to be up for discussion.
Pretty certain, properly cooled pork, with properly cooled (non-heated) injection....and you'll be fine.
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