ickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 2 个月前Hamdurger seasonlemmy.worldimagemessage-square53linkfedilinkarrow-up1368arrow-down119
arrow-up1349arrow-down1imageHamdurger seasonlemmy.worldickplant@lemmy.world to Lemmy Shitpost@lemmy.world · 2 个月前message-square53linkfedilink
minus-squareFudgyMcTubbs@lemmy.worldlinkfedilinkarrow-up5·2 个月前I always associate smoked food with slow, low temp cooking. You dont want low temp cooked ground meat… Or at least you shouldnt want it.
minus-squareredlemace@lemmy.worldlinkfedilinkarrow-up3·2 个月前Smoked shotgun shells will change your mind
minus-squareHeyJoe@lemmy.worldlinkfedilinkarrow-up3·2 个月前I believe slow cooked bbq and smokers will aim for temps between 225 and 275 Fahrenheit. Sure it will take a while, but as long as the temp reaches the internal temp of 160 during this process, which it will, it’s perfectly fine.
minus-squarezikzak025@lemmy.worldlinkfedilinkarrow-up1·2 个月前It’ll dry out the beef something bad, though.
I always associate smoked food with slow, low temp cooking. You dont want low temp cooked ground meat… Or at least you shouldnt want it.
Smoked shotgun shells will change your mind
I believe slow cooked bbq and smokers will aim for temps between 225 and 275 Fahrenheit. Sure it will take a while, but as long as the temp reaches the internal temp of 160 during this process, which it will, it’s perfectly fine.
It’ll dry out the beef something bad, though.