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To me on the safe side, I think you'd better send them to me for a thorough inspection. I'll be happy to let you know whether or not they were safe and how they tasted.
Yeah, You're fine! Hitting 140* in four hour is a recommended guideline, not a Deadline. An additional 30 or even 60 minutes is not a problem. But if your talking 8 hours to get an internal of 140*, I would recommend tossing the meat and getting a new Thermometer...JJ
You guys are great. Thanks so much...One more question. I'm cooking for a church function in 3 weeks. Is it better to pull and freeze or freeze whole and pull after re-heating. thanks again.
You Are Welcome! I pull add my Finishing Sauce/Foiling Juice for Ribs, then bag and freeze. When needed, thaw in the Fridge over night then re-heat in a foil covered pan at 325*F to a temp of 165*F or in a Crockpot on High to a boil then turn to warm to hold for service...JJ
Finishing Sauce/Foiling juice for Ribs
1T Pork Rub
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
1T Molasses
Simmer 5-10 minutes until syrupy consistency
Note: Make a single batch for each Rack of Ribs. Make a double batch for each 10 Lbs of Pulled Pork and add additional Apple Cider until moist but not Soupy.
If you are more of a Carolina Vinegar guy...Search Finishing Sauces for tons of Recipes.
And if the meat is injected? I am thinking of injecting some beer into my next pork butt for some flavor and to help with the tenderizing. So, what what happens if it is injected and what should I be watching for?