Banner advertisements by bbqads.com

Matt and ChesterQ, 2 Hours is Limit Per USAD


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by Don, Dueling Bubbas on November 26, 2013 at 11:15:27:

In Reply to: Re: Any Concerns With Time Under 140T? posted by chesterq on November 26, 2013 at 10:59:55:

Matt & ChesterQ,

from USAD; "Remember the 2-Hour Rule: Perishable food should never be left in the “Danger Zone” for more than 2 hours. This includes both hot food and cold food. If it’s been more than 2 hours (or 1 hour in temperatures above 90 °F) — discard the food."

Cold smoking or doing a large bird or any bird at temps under 300F is a potential risk unless you've done an appropriate cure using appropriate amounts of curing agents at appropriate time/temp/procedure.

See link below.

Luck,

Don
Dueling Bubbas




Follow Ups:



The BBQ Forum Home Page

Source:
ext.colorincorporated.com
71.92.223.58
Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 5.1; Trident/4.0; .NET CLR 1.1.4322; .NET CLR 2.0.50727; .NET CLR 3.0.04506.30; .NET CLR 3.0.04506.648; .NET CLR 3.0.4506.2152; .NET CLR 3.5.30729)



[ BBQ Search ]