Sounds like a plan...
Just a FYI Trichinosis has been killed at 145 (actually it is killed at a temp of 140 held for at least one minuet), meat pulled from the heat source with an IT of 145 will be safe as far as trichinosis is concerned. Meat pulled at IT of 145 the IT continue to rise from carryover heat.
Below is from:
Pork Facts - Food Quality and Safety
H. Ray Gamble
USDA, Agricultural Research Service
Parasite Biology and Epidemiology Laboratory
Beltsville, Maryland 20705
Cooking - Commercial preparation of pork products by cooking requires that meat be heated to internal temperatures which have been shown to inactivate trichinae. For example, Trichinella spiralis is killed in 47 minutes at 52� C (125.6� F), in 6 minutes at 55� C (131� F), and in < 1 minute at60� C (140� F). It should be noted that these times and temperatures apply only when the product reaches and maintains temperatures evenly distributed throughout the meat.
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Bill, from Cochise County Arizona
LSG 24 X 36 Horizonatal Offset w/warming oven,
32" fire pit with swinging cooking grate,
PK 360 w/Grill Grates
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