Reply to "My 1st prime rib,so good!"

chef-boy-arnie"If you can't smoke it, you probably shouldn't eat it!"

quote:
Posted December 30, 2010 11:02 AM Hide Post
the "Danger Zone" (40°F - 140°F) is about the ambient room temp. With the smoker temp above 140°F there is not issue with how long the smoke takes.

http://www.fsis.usda.gov/Fact_Sheets/Danger_Zone/index.asp

I believe the USDA is referring to the internal temperature of the meat, not the temperature of it’s surroundings.

I’m unsure of the temperature needed for the pasteurization process, but I know it cannot be done at 180⁰. And I believe the process requires a rapid heat up followed by a rapid cool down.

I know there is a little leeway with whole muscle meat as apposed to ground meat, but I think 5 ½ hours at 180⁰ to reach an internal temperature of 125⁰ followed by a 75 minute FTC is quite a stretch.

12/30/101:33 PM

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