Danger zone time

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Thanks Dave, I knew that. But some "newbies" could get a little confused by that statement. ...
PDT_Armataz_01_37.gif
 
Ya Know GnuBee, it might be the Kasnoffilator, but often when I have this problem with my computer it is symtomatic of another hardware problem, and is often diagnosed as a loose wing nut behind the keyboard!
PDT_Armataz_01_05.gif
biggrin.gif
 
I figured you would have known. I was a little surprised by your post.
confused.gif


I read back a few posts and I get ya now.
PDT_Armataz_01_34.gif


Good to clarify though.
biggrin.gif


Dave
 
HI, I have been reading these forums for a while now before I decided to post and make myself look like an idiot, but there is no stopping me now...  I have to ask, (and I do feel like and idiot) this "danger zone" of 40-140 degrees has to be cleared by the 4 hour mark??? That means that I have to have my turkey in the smoker with the internal temp above 140 within the 4 hour mark, also including any prep time???  am I reading this right?  Please forgive my "slowness"
 
HI, I have been reading these forums for a while now before I decided to post and make myself look like an idiot, but there is no stopping me now...  I have to ask, (and I do feel like and idiot) this "danger zone" of 40-140 degrees has to be cleared by the 4 hour mark??? That means that I have to have my turkey in the smoker with the internal temp above 140 within the 4 hour mark, also including any prep time???  am I reading this right?  Please forgive my "slowness"
You are right on the money. The time above 40 F includes prep and counter time.
 
4 to 140 covers the exterior of intact muscle meat.

That gives some leeway for the internal temp, assuming the meat has not been tenderized, injected, probed with a therm, or otherwise rendered "non-intact". Hopefully, the internal temp is somewhat cooler than the external temp at the outset?

With poultry, I would be especially careful. 

Obviously seafood, organ meat and ground meat would not fall into the 4 hour rule. Or at least not in my kitchen.

Then again, there is an unknown.  How carefully was the meat handled before you got it?

Good luck and good smoking.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky