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#1 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
Under 130 is in that danger zone and cannot pasteurize. What are you cooking? |
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Posts: 35,253
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#2 | |
Sauntering Vaguely Downwards
Join Date: Sep 2005
Location: Columbia, Mo
Casino cash: $-680901
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Quote:
It's running again and will go for another 22 hours or so before I serve it tomorrow. At 132 degrees, that should be plenty of time. With that big a slab o' meat, I don't expect the internal temp of the meat dropped much at all. At 132 I'm above that pasteurization threshold and it will be in there for enough time (especially after already being in there for about 18 hours at 132) to be clear of any microbial issues.
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"If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags." |
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Posts: 66,762
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#3 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
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Posts: 35,253
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