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Food Handling General Discussion General and open discussion for food handling and safety.


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Unread 12-18-2012, 10:13 PM   #1
Professor Q
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Default 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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Unread 12-18-2012, 11:04 PM   #2
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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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Unread 09-01-2013, 09:46 AM   #3
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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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Unread 09-05-2013, 12:23 AM   #4
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Refrigeration below 40° Inhibits bacterial growth...

I commonly inject with a cold brine mixture below 40° into cold meat below 40° and hold them overnight......
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Unread 09-17-2013, 02:46 PM   #5
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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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Unread 09-18-2013, 01:26 PM   #6
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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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Unread 09-25-2013, 03:01 PM   #7
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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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