I was just doing some reading up on that (food lab and
http://www.amazingfoodmadeeasy.com/p...f_value=bottom) and that science is why I pull chicken off smoker at lower temps but I am not going to tell others to do it.
Food that has been smoked, braised, or Sous-vide prepared will last in the fridge for a long time too because of the time/ temp element.
Quote:
Originally Posted by Fire Me Boy!
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