Meat Fact Friday - Different Cooking Temperatures


  • Walton's Employee

    Meat Fact Friday Banner

    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


Log in to reply
 


Recent Posts

  • @pkzipper I’ve got some salmon in the freezer with an eye towards some experiments for sure! When we do that it will either be added to the recipes section of the how-to section, depending on how everything shakes out.

    I live on a pond where I do almost all my fishing and I have never loved the taste of largemouth bass, to be honest so I am almost exclusively catch and release. I do buy a lot of fish from the store though!

    Out of curiosity, I have seen a lot of Instagram posts recently about not holding a largemouth horizontally by its mouth as that normally kills it somehow. Has anyone else seen these? I almost never hold them like that but that’s just habit, I had never heard that it harms, let alone kills, the fish.

    read more
  • @Denny I’ve heard that taking an old dairy cow and finishing it up on grass for the last 6 months makes for a great tasting steak but it requires a more patient cook to get it to be tender. I haven’t had the time/opportunity to test this out myself though.

    Do you have a preference?

    read more
  • D

    Since i keep cooking such good steaks on this grill i might as well share with you guys. I had 1 ribeye seasoned with Walton’s Ultimate Steak & Roast rub. A cast iron pan with (sorry jon) half a stick of butter, a little water, garlic and some mexican seasonings. I did a full chimney of lump charcoal and half a chimney of unlit charcoal as my fuel. The steaks turn out perfect if you do a minute and a half for the first 2 turns then once you flip the steak do 1 minute turn and probe to temp. I like to hit 118 degrees so it finishes out at the 125 i like. 20190918_191501.jpg 20190918_192401.jpg 20190918_193953.jpg 20190918_194526.jpg 20190918_200345.jpg

    read more

Recent Topics


Who's Online [Full List]

19 users active right now (2 members and 17 guests).
Jonathon, Carmen, ronellcrossley, johnsbrewhouse, Joe Hell, Darkfish89, brazitoken

Board Statistics

Our members have made a total of 7.6k posts in 1.4k topics.
We currently have 5.6k members registered.
Please welcome our newest member, Carmen.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

24
Online

5.6k
Users

1.4k
Topics

7.6k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.