I want the internal temp of the meat to rise to a temp that kills the pathogens... Below are two reports on killing salmonella... one is in non-intact meats.... the other is in poultry... the differing numbers, in part, is due to the 5 log vs. 7 log reduction of the bacteria.. Smoking meats at 150 ish degrees F does not dry out the meat... does not render the fat.... The meats stays moist because it can't get to a high enough temp to screw it up... Amesphos and binders keep the moisture locked in the meat...
The charts below, the first chart... If you get the Internal temperature to 130 deg. F, and hold it there for 90 minutes +, it is safe to eat...
The poultry chart.... If you get the Internal Temp. to 132 deg. F, and hold it there for 1 hour, it is safe to eat....
We don't have to overcook sausages to 160-165 to make them safe to eat... There are other methods... This is one... time and temp....
It really helps to follow good sanitation rules to avoid EXTRA contamination... keeping meats and grinders cold... when having a break, keep it cold....
I sanitize my smoker before each use..... Crank it up to 275 for an hour or 2 to kill all the bad stuff that grew between used... Probably overkill but I feel the extra 20 cents in electricity is worth it... My meat hooks, bacon hangers, Q-MATZ etc. all go in the smoker to get sanitized.... Pellets used to go in there to dry out... BUT, Mr. T showed me a secret trick... the
AMNPS is now on legs.... better air flow... no need to nuke them or dry them....
Any other questions ?? I'm here or PM me anytime......
FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks April 2009
Temp °F / Time for 5.0 log Reduction
Unit Time
130.......... .86 min.
131 ...........69 min.
132.......... 55 min.
133.......... 44 min.
134............ 35 min.
135............. 28 min.
The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158 °F or above. Humidity must be considered when using this Time/Temperature table.
This Time/Temperature table is based on Thermal Death Curve for Salmonella in Beef Emulsions in tubes (Derived from Goodfellow & Brown1, 1978) Regulatory Curve obtained from Jerry Carosella, Deputy Director, Microbiology Division, Science and Technology. All times that were a fraction of a minute or second was rounded up to the next whole number (e.g., 16.2 seconds for 155 °F was round up to 17 seconds).
________________________ 1. Goodfellow, S. J. and W. L. Brown. 1978. Fate of Salmonella Inoculated into Beef for Cooking. Journal of Food Protection. 41:598-605.
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Poultry Time and Temp
Temperature........
...................... Time
°F (°C).............. 12% fat
136 (57.8)......... 81.4 min
137 (58.3)........ 65.5 min
138 (58.9)........ 52.9 min
139 (59.4)........ 43 min
140 (60.0)........ 35 min
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).