Started by dubob, April 17, 2019, 08:27:56 AM
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Quote from: Utah State University Extension ServiceThere are two different safety concerns here. With canning, the danger is the spores of Clostridium botulinum. Acidic foods such as fruits, tomatoes, and pickles have a low enough pH (< 4.6) to control C. bot growth. Because meats have higher pH (typically 5.5 – 6.5), any C. bot spores in the bottle can become vegetative and produce toxin. So for bottling/canning meats you must apply sufficient pressure to raise the temperature well above boiling point to destroy spores. This is basis for higher pressure at higher elevations (because water boils at a lower temperature here than at sea level).With normal cooking, the danger is living bacteria such as E. coli and Salmonella. There are some cases where we worry about spore formers, but that is due to improper cooling or holding hot foods at temperatures below 140F. So in smoking brisket, the important factor is to reach a safe internal temperature. Often the internal temp is well above what's considered safe, because long cooking times are required to achieve the desired texture (being able to "pull" the meat apart).
QuoteBottom line is - no adjustment needed.
Quote from: coopergetready on June 04, 2021, 02:12:13 AMtheessayservice.orgQuoteBottom line is - no adjustment needed.During normal cooking and keeping hot food under lower temperatures, I always worry about Salmonella. I think elevation affects the fire itself. But I'm always checking the thermometer. And if it says I have reached the required temperature, I stick to the prescribed time and temperature.I guess I should do some testing of my own though.
Quote from: USDAHow do high altitudes affect the cooking of meat and poultry?Meat and poultry products are composed of muscle, connective tissue, fat, and bone. The muscle is approximately 75% water (although different cuts of meat may have more or less water) and 20% protein, with the remaining 5% representing a combination of fat, carbohydrates and minerals. The leaner the meat, the higher the water content (less fat means more protein, thus more water).With such high water content, meat and poultry are susceptible to drying out while being cooked if special precautions are not taken. Cooking meat and poultry at high altitudes may require adjustments in both time and moisture. This is especially true for meat cooked by simmering or braising. Depending on the density and size of the pieces, meats and poultry cooked by moist heat may take up to one-fourth more cooking time when cooked at 5,000 feet. Use the sea-level time and temperature guidelines when oven-roasting meat and poultry, as oven temperatures are not affected by altitude changes.
Quote from: Amazing Food Made EasyThe safety of food is not just based on the temperature, but also the time. With traditional cooking it is so hard to maintain a set temperature so most of us have grown up ignoring the time aspect of the equation. But for something like sous vide chicken breasts safety, once it is heated to a specific temperature it will become pasteurized and safe to eat when held at:136°F (57.7°C) for 70 minutes140°F (60.0°C) for 30 minutes145°F (62.8°C) for 12 minutes150°F (65.6°C) for 4 minutes165°F (74°C) for 5 seconds.
Quote from: Amazing RibsSmokingIt gets better. When the meat comes out of the bag, it can go into a smoker. All it takes is 30 minutes in smoky air and you will taste it. And the internal temp of the meat barely rises. Another trick is to chill the food when it comes out of the water bath and smoke or sear it a day or three later. This process even seems to improve the flavor!
Quote from: MGRex on August 20, 2021, 10:39:34 AMYou do not adjust the temperature according to the height when cooking meat, fish, etc.
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