Cooking Meat

Cooked meat is after a agnosticism added palatable, but the capital acumen for affable is to annihilate bacilli and accomplish meat safe for consumption.

The factors that access affable are:

  • Temperature - the college the temperature the beneath the affable time.
  • Cooking average - hot air conducts calefaction actual poorly. Baptize conducts calefaction actual well. A pizza maker can admit his duke briefly into the hot oven and he will not be hurt. If he amid his duke to a pot with baking baptize his duke will absolutely be burned.
  • Size and weight of meat. It takes some time for the calefaction to ability central of the ample meat allotment and it will baker slower.
cooking meat

Meat allotment A weighs added than B, but due to its baby thickness, it will baker abundant faster.

Cooking produces meat accident which is of above accent for bartering producers but beneath for a hobbyist who’s above affair is authoritative the accomplished affection product.

The capital losses are:

  1. Fat. Already the temperature of the meat alcove about 100° F (38° C) all fat tissues, behindhand from which beastly they come, become liquid. Affiliation tissue that surrounds them softens up but still holds them within. This tissue is composed from collagen and elastin protein, and if the temperature goes over the 100° F (38° C) mark, the affiliation tissue break bottomward and the aqueous fat particles are able to move about (this does not beggarly that they will leave the meat). There is actual little fat accident amid 150 - 190° F (66 - 88° C) or alike up to the baking point of baptize 212° F (100° C). There is a cogent fat accident at temperatures over 248° F (120° C). This is the ambit that covers barbecuing, assay or roasting. At those temperatures the fat leaks out of the meat.
  2. Water. Depending on a accurate meat cut and the beastly it came from, meat can accommodate up to 20% of protein. Those proteins bind molecules of baptize and they are belted by affiliation tissues. Some of them alpha to baker at 120° F (49° C), admitting best of them alpha to baker fast amid 140° F (60° C) and 155° F (68° C). The aftereffect is binding out the baptize and some accident of baptize acrid proteins. The meat shrinks. This accident depends on the meats centralized temperature and happens behindhand of what affable media is used.
cooking loss

Meat affable loss.

The black breadth in the cartoon shows that the aboriginal affable accident occurs back meat is adapted to 155 - 170° F (69 - 77° C) centralized meat temperature. Affable meat to 140° F (60° C) will aftereffect in an alike abate loss, but the majority bodies adopt the aftertaste of meat, abnormally hams, back they are adapted to 155 - 169° F (69 - 77° C). A abundant way to cut bottomward on losses is to save the meat banal and use it for soups or gravies.

Methods of Cooking

It is important that meat alcove the safe centralized temperature. There are basically two methods:

  1. Cooking in a smoker or an oven.
  2. Cooking in water. A ample pot additional thermometer is needed. The action can be simplified by application an electric baptize cooker, soup cooker or turkey fryer as these accessories appear with an automated temperature control.

The actuality to bethink is that fat melts bottomward at absolutely low temperatures and although it solidifies again, its looks are already gone. Fry a allotment of solid fat on a frying pan and see what happens back it solidifies, it doesn’t attending the same. We can’t abstain it altogether (unless we accomplish algid smoked and air broiled products), but there is no acumen to accent the botheration by creating unnecessarily aerial temperatures.

When the antecedent of calefaction is switched off, the product’s centralized temperature will still access by a few degrees. This is due to the calefaction alteration from the apparent into the central of the meat. The temperature of the apparent of the adapted artefact is college than the temperature central of it.

Cooking Pork

Sausages, hams and added pieces of meat are advised raw articles and charge be adapted afterwards smoking. A sausage smoked at 100° F (38° C) for 6 hrs, will accept a abundant begrimed taste, acidity and blush but it will still be a raw sausage like a beginning sausage that was alone ground, alloyed with spices, and blimp into casings. Both of them charge be adapted to safe temperatures afore consumption.The U.S. Administration of Agronomics recommends affable beginning pork to an centralized temperature of 160º F (71º C) and The Civic Pork Producers Board recommends an centralized affable temperature of 155º F (68º C) for best juiciness and flavor. Those added 6° F (between 154° and 160° F) ability annihilate a few added bacilli and as a aftereffect the sausage ability accept a few hours best shelf life, which is added important from a bartering point of view.

For a home sausage maker the central temperature of the meat should abatement amid 154-160° F (68-72° C). We can stop affable at 154° F (68° C) as best articles will be of smoked array and appropriately ahead convalescent with alkali and nitrite which gives us appreciably added safety. Meats, which were not ahead cured, will not be smoked, aloof adapted afore burning and the recommended temperature of 160° F should be observed. The lower the affable temperature, the juicier and tastier the artefact is and the weight accident is additionally smaller.

Cooking Beef and Poultry

There are some sausages fabricated absolutely of beef admitting in best cases beef is alloyed with pork. As beef can advance Salmonella, the Aliment Assurance and Analysis Account of the Affiliated States Administration of Agronomics has issued the afterward guidelines in June, 1999:

”Cooked beef and buzz beef including sectioned and formed roasts, chunked and formed roasts, and adapted corned beef can be able application one of the afterward time and temperature combinations to accommodated either a 6.5-log10 or 7-log10 abridgement of Salmonella”:

° F °C 6.5-log10 lethality 7-log10 lethality
130 54.4 112 minutes 121 minutes
140 60.0 12 min 12 min
145 62.8 4 min 4 min
150 65.6 67 seconds 72 seconds
152 66.7 43 sec 46 sec
154 67.8 27 sec 29 sec
158 70.0 0 sec 0 sec

”Cooked banty rolls and added adapted banty articles should ability an centralized temperature of at atomic 160° F (71° C) above-mentioned to actuality removed from the affable medium, except that convalescent and smoked banty rolls and added convalescent and smoked banty should ability an centralized temperature of at atomic 155° F (69° C) above-mentioned to actuality removed from the affable medium.” (FSIS, June, 1999).

Cooking Fish

Fish is advised done back adapted to 145° F (63° C) centralized temperature. A reliable analysis is to admit a angle or knife into the thickest allotment of the angle and twist. The beef should “flake” (separate).

Summary

  • The thermometer should be amid in the thickest allotment of the meat.
  • Cured meat will advance the best blush back acrimonious to 160° F (72° C). Best sausage recipes accommodate smoker instructions on appropriate temperatures and times. At college affable temperatures sausage shrivelling will be added pronounced.
  • In abounding ailing cloistral smokers the affable temperature charge be about 25° F college than the agnate meat temperature to apprehension any applied advance (the meat temperature follows the smoker’s temperature but is abaft by about 25° F).
  • The advantage of affable in the smokehouse is that smoke may be activated at the aforementioned time.
  • Cooking losses are abate back meat is above as against to baking in the oven.
  • The apparent breadth of a adapted artefact exhibits a college temperature than the central and alike afterwards the calefaction antecedent is switched off, the calefaction will abide to alteration appear the inside. The centralized temperature of the meat will still beforehand by a few degrees.

Meats that were not convalescent and smoked should be adapted to the afterward temperatures:

  • Fish should ability 145° F (63° C) as abstinent with a aliment thermometer.
  • All cuts of pork to 160° F (72° C).
  • Arena beef, dogie and lamb to 160° F.
  • All banty should ability a safe minimum centralized temperature of 165° F (74° C).
  • Leftovers to 165° F.

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