This is a course that you can subscribe to if you want to learn the basics of smoking meat. Bonus: you'll also get the compact version of my “Time and Temp Chart” when you subscribe. As always, No SPAM and it's easy to unsubscribe if you change your mind. ...
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Bring beef, pork, lamb, and veal up to a temp of 145 °F (63 °C). These meats can typically be cooked to a slightly lower temperature. At 145 °F (63 °C), any bacteria on the surface of the meat has been killed, making the food safe to eat. This will produce a medium-rar...