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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-07-2014, 09:38 AM | #1 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Santaquin, Utah
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lowest safe cooking temp
Over Thanksgiving I smoked a turkey and it turned out pretty great. I had some problems with my temperatures and ended up finishing it in the oven but it was a great first turkey.
As I was talking to a friend of mine he mentioned he smoked his turkey on 150 for about 20 hours. I was always told this is too low and could allow harmful bacteria to develop. What is the lowest cooking temperature that is safe to cook?
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UDS | Traeger Texas Pro |
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03-07-2014, 10:19 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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150 is jerky makin temps I bet that was a real moist bird I don't do any meats below 225 and that is where I run bacon but I only take it to 150 IT everything else some where north of 300.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-07-2014, 10:19 AM | #3 |
is One Chatty Farker
Join Date: 08-23-13
Location: Colorado
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Minimum internal temp for poultry is 165. That's going to be tough to reach with a cook temp of 150.
Cook temp and internal temp are only parts of the equation for food safety when it comes to poultry or any other meat for that matter. 40-140 is the danger zone for food when it comes to the ability of pathogens to multiply rapidly. The longer food stays in that temperature range the more dangerous it is. Anything in that range for longer than 2 hours is dangerous. |
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03-07-2014, 10:22 AM | #4 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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I think he is smoking rope as well as turkey
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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03-07-2014, 11:04 AM | #5 |
On the road to being a farker
Join Date: 09-11-12
Location: St Louis, MO
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You sure he is not Canadian
150 celsius = 302 fahrenheit
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22.5 Weber, NB Bandera, PBC, Mini WSM, SS Performer, 36" Blackstone Griddle, pizzaque |
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03-07-2014, 11:05 AM | #6 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Im throwing the BS flag.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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03-07-2014, 11:09 AM | #7 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
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BS - you can not reach an internal temp higher than your cooking temp.
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Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
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03-07-2014, 11:09 AM | #8 |
is one Smokin' Farker
Join Date: 09-03-12
Location: GRETNA
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I will sometimes start beef and pork at 180, poultry never gets below 250 for me. I know others do it lower, but I want the outside to get over 140 ASAP. The only time I would go below 180 is for cured meats.
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Mike Chief Cook - When Pigs Die CBJ - KCBS |
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Thanks from:---> |
03-07-2014, 12:23 PM | #9 |
Knows what a fatty is.
Join Date: 06-23-11
Location: Santaquin, Utah
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When I confronted him about it his comment was "Anything above 200 is just bbqing". I didn't feel like explaining anything more to him. I only posted it here for my own curiosity.
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UDS | Traeger Texas Pro |
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03-07-2014, 12:37 PM | #10 |
is One Chatty Farker
Join Date: 08-23-13
Location: Colorado
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03-07-2014, 12:46 PM | #11 | |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Quote:
I read in a couple charcuterie books that 180F was the minimum cooking temp for non cured meats.
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18.5" WSM and 22.5" OTG. |
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03-07-2014, 12:54 PM | #12 |
is One Chatty Farker
Join Date: 02-10-14
Location: Smithville Tx
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Thats just some of the oddest chit I have heard on here in awhile.
..............but the fellas are right about that temp. no bueno.
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Life is too short for terrible food. |
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03-07-2014, 12:58 PM | #13 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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Yea.. That's begging for food poisoning. Especially with poultry. You shouldn't have any uncured food in the danger zone of 40-140 for longer than 3 hours tops. Was he cooking a science experiment, or just trying to kill his in laws? Not to mention after 20 hours he still had an undercooked bird. Total BS
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Matt Come Join the fun in the Throwdowns! Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio 2016 Official BBQ Brethren Ribeye Master |
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03-07-2014, 01:06 PM | #14 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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Yea he has to be lying.. lowest actually cooking temp i have seen is 200 and thats crazy to me too lol
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03-07-2014, 01:08 PM | #15 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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