4-140 Rule

kickingwing

Fire Starter

Original poster

Jan 21, 2015

56

10

Northern Illinois

• Jan 21, 2015

• #1

Does the 4-140 rule apply to any whole meat muscle or just pork (and maybe poultry)?

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jan 21, 2015

• #2

 I have no clue as to what you are asking???

Happy smoken.

David

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,297

6,010

Central Pa

• Jan 21, 2015

• #3

Use the search bar.

http://www.smokingmeatforums.com/t/121168/40-140-in-4-hours-discussion

Interesting

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jan 21, 2015

• #4

40 to 140? yes It applies to every thing.

Happy smoken.

David

 

bmaddox

Master of the Pit

Jan 5, 2015

1,705

144

Central FL

• Jan 22, 2015

• #5

SmokeyMaple said:

Does the 4-140 rule apply to any whole meat muscle or just pork (and maybe poultry)?

Click to expand...

40-140 degrees is the "danger zone" and applies to all cooked or refrigerated foods. Do some searching around the forum and I am sure you will find some in depth discussions. The links to the USDA website on the food safety forum are also pretty good. I have had some food safety debates with my wife recently and was able to find the info from the USDA site.