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  • Meat Fact Friday - Different Cooking Temperatures
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    Meat Fact Friday

    Join us every Friday when we share an interesting and helpful fact about meat or meat processing and how that can effect your product!

    Meat Fact Friday

    Meat Fact Friday - Different Cooking Temperatures

    Why do you need to cook a sausage or other ground product up to 160° for food safety but you can order or cook a steak to medium rare and not get sick? The answer lies in two parts.

    First, only a very small amount of bacteria or other harmful microorganisms live inside the muscle of red meat. The vast majority of it will live on the outside of the meat where it has been exposed to the environment and contaminated. So, when we get the internal temp of the meat to 145, as the USDA recommends, we know the temperature of the outside of the meat is far higher than 160° and has killed off anything living on the surface.

    When making sausage you grind up the meat and by doing so you introduce the bacteria that WAS just on the outside of the meat to all of the meat. Even though you are going to reform it into a product that has a clear outside and inside the damage has already been done. At that point we recommend you cook to 160° which is the point of instant lethality.

    Best Cooking Practices for Sausage

    Since we need to cook the sausage product to a higher internal temperature we need to be more careful with how we cook it to prevent the fat from rendering out of the meat and leaving you with a dry and crumbly product. We do this with a combination of Protein Extraction careful cooking/smoking schedules that start within 20° F of what the animal lived at and then increasing the temperature in stages. Doing this will prevent case hardening which is where the outside of your sausage either cooks or dries too quickly and it will not efficiently transfer heat to the center of the sausage. Click the link for more information on cooking Cured Sausagge.

    Shop waltonsinc.com for Thermometers

    Shop waltonsinc.com for Smokers

    posted in Smoking & Grilling
  • RE: Sous Vide vs. Reverse Sear...

    @Joe-Hell I’ve seen that video before, I enjoy the goofiness of it really, plus nice shots of meat!

    posted in General
  • RE: What to do with Lamb short ribs?

    Here is another pic that @Dave-R sent in with this post! Lamb might not be my favorite but those look GOOOOOD!

    daver.jpg

    posted in Meat Processing
  • RE: PK Grills

    @Joe-Hell I always worry for you that your food is cold by the time you are done setting them up for pictures! We have someone in here now who edits our videos (thank goodness) and he has taught me a lot more about how cameras work and the most important thing is the lighting and yours must be perfect. I know you said you had that window in your kitchen, you should rent out your kitchen to local photographers!

    posted in Smoking & Grilling
  • RE: Smoked Trout

    @Joe-Hell Yes we sell the Smoke House Cleaner if you do get it you want to get a seperate squirt bottle for it. That amount should last you years and years, just a few squirts a little rubbing and then rinse it out and your smoker will look like new, just make sure you are ok ringing out your smoker.

    Our Pk-100 doesn’t get the inside of the cabinet cleaned as the burn plate is on the bottom and isnt waterproof. After years of using the PK, I honestly think it outputs a better smoke color and flavor than big commercial-style smokehouses. Unfortunately or maybe fortunately with all things considered, the Pro Smoker we have in out test kitchen cuts hours off any smoke time with humidity and air flow control.

    Bartering is a wonderful thing, I do it with my dogs every morning if they drop my hat/socks/towel/whatever else they arent supposed to have and they can have this bone!

    posted in Bragging Board
  • RE: What to do with Lamb short ribs?

    @Dave-R something happened at 99%, if you have time can you try posting that again? Or you can email it to me at web@waltonsinc.com and i’ll attach it.

    posted in Meat Processing
  • RE: Smoked Trout

    @Joe-Hell You’ve got some pretty amazing friends Joe! First they let you take their Sous Vide cooker for extended periods of time and then they just give you 14 rainbow trout, just gave them to you. I’m lucky if my friends leave a beer or two of what they brought over!

    Are you going to clean your smoker any different after doing that fish to prevent any fishy flavor being left behind? I’ve never smoked a fish with the head on before!

    posted in Bragging Board
  • RE: Smoking cheese

    @KansasDad We smoked hi-temp cheeses yesterday and sampled them and made some burgers. Cheddar, Hot Pepper and Mozzarella all were very good and i’d recommend people try it. I didn’t like what it did to the Swiss and the heat from ghost pepper mostly overwhelmed any smoke flavor, it was still there just milder, to the point it wasn’t really worth it.

    I smoked them about 30-45 minutes yesterday because I knew I was not going to give them any time to mellow in the fridge before using them.

    Good tip on the waiting for the cool of the day, especially if your smoker is going to be in the sun!

    posted in Smoking & Grilling