|Banner advertisements by bbqads.com|
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.
The BBQ Forum Home Page