Hello and welcome to the September edition of the smoking meat newsletter… hoping most of you are into some cooler weather and with the nip in the air comes the desire to bathe yourselves in the wonderful smell of hickory, mesquite, pecan and various other great smelling smoking woods.
Not to put a damper on this wonderful time of year but this month we are going to be dealing with food safety.. something that has been on my mind lately.. mainly due to a local case of eColi poisoning which killed one and brought more than 200 others to their knees with more than a hundred in critical condition in our local area hospitals.
More on that in a moment..
Be sure to read the blurb with testimonies below on my recipes and if you have not ordered them you are missing out. They are not only the best recipes in the world, they go a long ways toward supporting and keeping this and all of the other smoking meat resources going day after day.
I guarantee that you will love them.. if you don't I will refund every cent right away.
By the way.. once you order, if you do not receive a download email within just a few minutes, check your spam folder first. If the email is not in your spam folder then shoot me an email and I will send them to you manually.
For those who are antsy.. here is the link to order:
It is most certainly something that we don't like to think about but it needs to be discussed and well understood.
I have also had lots of questions on the subject which leads me to believe that folks not only need to be educated but that some folks are under the impression that smoke preserves meats.
While there is a process in which smoke does preserve the meat so that it does not need refrigeration, the type of hot smoking that we do around here does NOT preserve the meat and it does need to be handled with care and refrigerated promptly if not eaten within an hour or so.
For those who do not know… the known danger zone for meat, the temperature at which bacteria and other creatures thrive, is between 40 and 140 degrees.
For this reason, you should always keep your refrigerators at or below 39 degrees. I tend to keep mine at about 37 degrees.
When keeping foods warm after cooking, it needs to be maintained at 140 degrees or higher.
Different meats also have different temperatures that are considered safe to eat temperatures.
Poultry for instance is safe to eat at 165 degrees. For many years the USDA published 180 for poultry but this has long since been retracted.
Pork is known to be safe at 160 degrees.
I will include a link below to a fact sheet which lists various types of meats and other foods and the temperature at which they are safe to eat.
Another thing to think about is the amount of time that is spent preparing the meat before smoking. You should always have your rub, marinade,etc. ready to go before removing the meat from the fridge.
The least amount of time between fridge and in the smoker is what you need to shoot for. As smokers we understand that cooking is a slow process. What you don't want is a 2 hour prep on the meat with another 2 to 3 hours in the smoker gettting to 140 degrees where it is finally safe.
I always try to make sure that I have my rub made up, the cutting board laying out and ready and all of my other tools and ingredients out and ready before taking the meat out of the fridge.
Once the meat gets to the cabinet top, it should be in the smoker or back in the fridge in less than 30 minutes if you truly want to be a safe cook.
I do not have credentials that make me an authority on the subject but I can say that to my knowledge, no one has ever gotten sick from anything I have cooked.
For that reason, I will continue to do what I am doing to continue getting those good results.
If you want to live on the edge then go for it but I will tell you that from talking to folks who have had sick guests.. it will haunt you for life.
You just don't want it to happen to you… ever.
Another subject of concern in meat safety is washing your hands… I admit that I am a bit of a fanatic about hand washing.. however, it comes from an understanding of the transfer of bad stuff from surface to surface.
Unless you break this cycle by washing the germs and other baddies away, this will bite you one day if you choose to take shortcuts.
You do NOT need antibacterial soap necessarily.. but you DO need soap and warm water to properly wash those germs off your hands and down the drain.
For ultimate meat safety, use a meat thermometer, a little soap and a lot of common sense.. with these tools you will be a safe cook and your guests that are trusting you to keep them safe, will be just that.
USDA Safety Fact Sheet (Excellent Information):
THE RECIPES THAT EVERYONE IS TALKING ABOUT
Here are just a few of the hundreds of testimonies that I have received in the last short while from folks who have bought the recipes and wanted to let me know that they are every bit as wonderful as I claim.
Ok, I paid for your rub and sauce recipes. My wife thought I was crazy. I was wondering myself. I have yet to try the rub because I have a good supply of some from Texas but I will be trying yours. However, your sauce recipe has been tried, and tried and tried. I think I need to buy bulk ketchup at this point. It is simply the best BBQ sauce I have ever had ~Mike
Your rub and sauce are the best ever!!!! ~John
I used your rub and sauce which is some of the best I've tasted ~Larry
You are the bbq master. I just wanted to say thanks again. i have a 15 yr old daughter that ever time i cook she says ewwwww to everything. i did your rib rub yesterday and wow she shocked me.. she had two servings on those ribs. And my father for someone who doesnt like pork ribs sure put them away. Thanks again keep up the good work. ~Mike
thanks for making my weekend great with that recipe. I have more friends that want me to ribs for them. But they want me to cook it because I have the weber built and the Naked Rib Rub recipe. WOOHOOOO!!!! ~Darrel
Just wanted to let you know your sauce is fabulous. I do not use store bought sauce anymore for anything. Thank you!! ~Jeff
Only $18.95 and you never have to buy the store-bought stuff again. The recipe is easy to make, uses common ingredients and you will love yourself for it time and time and time again!!
NOTE: A download email will arrive in your email inbox within minutes of ordering.
The email will contain a link along with a 6-digit numeric password which will allow you to download the recipes as a PDF file.
If you do not receive the email.. first check your junk/spam folder. If you still do not find it, send me a quick email (jeff at smoking-meat dot com) and let me know that you did not receive it and I will personally work with you to make sure you get the recipes and are able to open them in a format that is best for you.
Be sure to send me a testimony after you try them out.. you will be amazed.. I PROMISE!!