sheepdad
Junior Member
Vegetarian is an Native American word meaning "Bad Hunter"
Posts: 16
|
Post by sheepdad on Sept 25, 2012 18:30:54 GMT -5
|
|
|
|
Post by flbuckeye on Jul 26, 2013 8:46:34 GMT -5
Try this recipe sometime. I have done it three times and have had great results. I pull it at 145 degrees. USDA wants to keep things simple for us in order to keep us safe. Admirable! What USDA doesn't tell you is that microbes start croaking at about 130°F. The hotter the food gets, the faster the pathogens die. You can pasteurize your turkey at 130°F in 2 hours or at 165°F in 2 seconds, hence the USDA recommended minimum of 165°F. What the USDA doesn't tell you is that you can kill them all if you heat the bird to 160°F for 7 seconds, 155°F for 23 seconds, or 145°F for about 4 minutes. www.amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html |
|
