Well let see if we can kind of get a few bullet points to live by:
First the four hour rule applies from the time it goes above 40 F so counter time counts.
Second, the probe insertion time is dependant on cooking method and cooking time. So I just always wait to insert because I have to standardize the method for HACCP.
So I always wait until the outer 1/2 inch has been above 140 F (135 F on the new code is now allowed) but this is because I concern myself with making prime rib and have to pull at 128 F. The second reason is low and slow cooking methods, those methods that may take longer than 4 hours total to go above 140 F (135 F new code) should not be pierced until the outside is above 140 F (135 F new code) So I wait on all meats since I usually have to go dig out the probe anyway.
Any meat ground, stuffed, sliced is not a ground product. Does not matter if you did it in your house or the butcher did it.
Sterilize the probe, wait til the meat outside is above the 135 F (now the new code) for 3/4 an hour before inserting.
First the four hour rule applies from the time it goes above 40 F so counter time counts.
Second, the probe insertion time is dependant on cooking method and cooking time. So I just always wait to insert because I have to standardize the method for HACCP.
So I always wait until the outer 1/2 inch has been above 140 F (135 F on the new code is now allowed) but this is because I concern myself with making prime rib and have to pull at 128 F. The second reason is low and slow cooking methods, those methods that may take longer than 4 hours total to go above 140 F (135 F new code) should not be pierced until the outside is above 140 F (135 F new code) So I wait on all meats since I usually have to go dig out the probe anyway.
Any meat ground, stuffed, sliced is not a ground product. Does not matter if you did it in your house or the butcher did it.
Sterilize the probe, wait til the meat outside is above the 135 F (now the new code) for 3/4 an hour before inserting.