Smoking Temps/Times - USDA
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Hey everyone,
I found these USDA ‘Charts/Tables’ as I was doing some research with respect as to how long to Sous Vide ‘cook’ my Summer Sausage after ‘smoking’… just thought maybe someone else out there may find some useful information in these as well. You’ll notice that I ‘bolded’ the ‘65mm’ section… 65mm was just perfect for the 2-1/2" fibrous casings I use.
Later
Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)
Table 5.1: Time required to reduce Listeria by at least a million to one, Salmonella by at least three million to one, and E. coli by at least a hundred thousand to one in thawed meat.
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Hey everyone,
I found these USDA ‘Charts/Tables’ as I was doing some research with respect as to how long to Sous Vide ‘cook’ my Summer Sausage after ‘smoking’… just thought maybe someone else out there may find some useful information in these as well. You’ll notice that I ‘bolded’ the ‘65mm’ section… 65mm was just perfect for the 2-1/2" fibrous casings I use.
Later
Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)
Table 5.1: Time required to reduce Listeria by at least a million to one, Salmonella by at least three million to one, and E. coli by at least a hundred thousand to one in thawed meat.Retired157 thanks, nice info!
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Hey everyone,
I found these USDA ‘Charts/Tables’ as I was doing some research with respect as to how long to Sous Vide ‘cook’ my Summer Sausage after ‘smoking’… just thought maybe someone else out there may find some useful information in these as well. You’ll notice that I ‘bolded’ the ‘65mm’ section… 65mm was just perfect for the 2-1/2" fibrous casings I use.
Later
Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)
Table 5.1: Time required to reduce Listeria by at least a million to one, Salmonella by at least three million to one, and E. coli by at least a hundred thousand to one in thawed meat.Retired157 thanks for sharing
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Thermoworks sells a waterproof probe and some tape where you can put a probe in one of your casings without getting water inside. Works great.
@bmartin1000
Hey, I looked that thing up; pretty slick. If there’s one thing I am learning from this forum it’s this… there’s no end to all the ‘toys’ we ‘smokers’ can collect! It’s like walking into the back of that Snap-On tool truck for the first time and realizing… Dang, I’m going to need a bigger tool box!
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@bmartin1000
Hey, I looked that thing up; pretty slick. If there’s one thing I am learning from this forum it’s this… there’s no end to all the ‘toys’ we ‘smokers’ can collect! It’s like walking into the back of that Snap-On tool truck for the first time and realizing… Dang, I’m going to need a bigger tool box!
Retired157 ain’t that the truth.
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Hey everyone,
I found these USDA ‘Charts/Tables’ as I was doing some research with respect as to how long to Sous Vide ‘cook’ my Summer Sausage after ‘smoking’… just thought maybe someone else out there may find some useful information in these as well. You’ll notice that I ‘bolded’ the ‘65mm’ section… 65mm was just perfect for the 2-1/2" fibrous casings I use.
Later
Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)
Table 5.1: Time required to reduce Listeria by at least a million to one, Salmonella by at least three million to one, and E. coli by at least a hundred thousand to one in thawed meat.Retired157 Thank You. Printed this out a put with the rest of the reference info I’ve accumulated from Meatgistics users. Thanks again.
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Jonathan and anybody else. Do you think “Conversions” section might be changed to "Charts and conversions. A non editable section where Austin or Jonathan can only post the charts. I have seen the same USDAchart here on several posts and I’m sure there are other charts that would be handy. A chart on say smoking schedules for various cuts/products. Just a thought?
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Jonathan and anybody else. Do you think “Conversions” section might be changed to "Charts and conversions. A non editable section where Austin or Jonathan can only post the charts. I have seen the same USDAchart here on several posts and I’m sure there are other charts that would be handy. A chart on say smoking schedules for various cuts/products. Just a thought?
samspade that is a great idea.
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Jonathan and anybody else. Do you think “Conversions” section might be changed to "Charts and conversions. A non editable section where Austin or Jonathan can only post the charts. I have seen the same USDAchart here on several posts and I’m sure there are other charts that would be handy. A chart on say smoking schedules for various cuts/products. Just a thought?
samspade Agree. It just makes sense to put technical reference information in one easy to find location.
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Jonathan and anybody else. Do you think “Conversions” section might be changed to "Charts and conversions. A non editable section where Austin or Jonathan can only post the charts. I have seen the same USDAchart here on several posts and I’m sure there are other charts that would be handy. A chart on say smoking schedules for various cuts/products. Just a thought?
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Jonathan and anybody else. Do you think “Conversions” section might be changed to "Charts and conversions. A non editable section where Austin or Jonathan can only post the charts. I have seen the same USDAchart here on several posts and I’m sure there are other charts that would be handy. A chart on say smoking schedules for various cuts/products. Just a thought?
samspade Kudos. Great idea. Kind of like a “Reference Library”.
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Hopefully would help eliminate a lot of re-posts
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