Meatgistics: Safe Internal Meat Temperatures
Meatgistics: Safe Internal Meat Temperatures
Learn about safe internal meat cooking temperatures with Walton's and Meatgistics. Read information from FSIS and the USDA about guidelines for meat cooking temps. Watch the video, read the guide, and then post your questions or comments below.
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New Product Spotlight
We are now carrying the 100cc Oxygen Absorbers in 100 count packages. They used to be only available in cases of 4,000, but now, with 100 count packages available, whether you are a commercial or home meat processor, it is affordable and feasible to use oxygen absorbers in things like packages of jerky, just like you find in the name brand bag of jerky from your local convenience store. The 100cc Oxygen Absorbers are perfect for use in up to a 1 quart container or 8x12 bag, or for gallon size containers, simply use 3 oxygen absorbers per container. How they works is that they lower the oxygen levels in an air tight package to less than 0.01%, which in turn helps maintain freshness and extends the shelf-life of products by preventing mold, mildew, and bacteria from growing. If you do not use a full package at one time though, make sure you immediately re-vacuum seal the original package, and use whatever oxygen absorbers you take out within a 30 minute time frame. The oxygen absorbers are FDA approved for use with food and food related items, but they can also be used for packing non-food items as well, or in any packages and containers which would benefit from the removal of oxygen. Two of the more common uses would be for use in packages of jerky and meat snacks, or in packages of dehydrated fruits and veggies.
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I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.