A food safety video

[anmoose]

Some great tips as always, Boy!

I think the degree of concern about meats depends on the butcher you deal with. Over time, I've learned to put a lot of faith in mine; I see where they work and how they work, and they treat it like *they're* gonna be taking it home and eating it. If I'm in an unknown store, I use supreme caution.

And yer right. Cook pork to 160°, and you've created leather. I'm loving the "official approval" to keep it pink at 145 - 150.

[B33920usmc]

JB, I've got a few questions for you regarding Cajun ingredients and what could possibly be substituted!! I'm going to post my questions on my page or if you'd like I can send you a pm. Thank you so much Boy!

[007bondjb]

@B33920usmc Send me a PM

[pandmonium2k7]

Ask a butcher and he will tell you they grind the meat the same way, what do you think they treat the outside of the meat before grinding it? No but yes you do have to abide by the rules and keep meat cold and work area clean. What do you think they do different at a store in the meat room? Prolly as safe or better at your house, at least you know what you have.

[007bondjb]

@pandmonium2k7 Ok maybe your butcher is clean, How bout the rest of em. Cargill, & Tyson both sell mechanically separated grind meat in bulk to many chains. They then package it in consumer size containers.

[pandmonium2k7]

@007bondjb

im not saying my butcher is clean, i thought the whole point was that if I grind my own meat I cant use the entire piece of meat.

[007bondjb]

@pandmonium2k7 Surew you can use the outer cutoff pieces in a stew or simply cook to 160 as you mentioned. My point was Don't pierce a steak cooked below 160

[pandmonium2k7]

@007bondjb

and dont probe any big cut of beef right away when you put on smoker, Im with ya, ive done it many times but wont anymore

[pandmonium2k7]

I agree 160* for beef and your chances of not getting sick are better

[29render]

ground beef is so dangerous because they use all parts of the cow...cows naturally carry e-coli in their digestive system...if beef (select or choice) is handled properly in the packing facility then it is virtually harm free to eat raw. Good upload my friend!

[haftafish8780]

JB are you on Facebook? Love your videos

[007bondjb]

@haftafish8780 No but Mrs. Jb is

[MrMrtiki]

Come to canada can find all those restaurants -the real hard thing to find is a Canadian restaurant .

[ZombiedustXXX]

JB, have you ever had food poisoning?

I was food poisoned by the campylobacter bacteria once. I was so sick, but I couldn't fall asleep because I had use the bathroom five times an hour. When I did use the bathroom, I crawled there on my hands and knees. I literally could not walk.

[007bondjb]

@ZombiedustXXX Yes years ago, It sucked too!

[pandmonium2k7]

So your telling me these chuck roasts I buy and cut up and grind myself are bad? No I cant buy that boy/

[007bondjb]

@pandmonium2k7 As incubus5630 said "you are playing Russian roulette"

Trim the outer layer off before you grind em up. You can then use them in a stew.

[dljones33]

I tell you what boy, you is right on! I have had food poisoning 2 or 3 times in my life and that was near the sickest I have ever been.

[bar50]

Do you boy's down south skin your beef before you eat it? Us yankee's don't get any hair in our meat when we poke it to tenderize. hehe Great vid...mmm greek resturant, stuffed grape leaves, my favorite.

[incubus5630]

You got that right Mr. J.B. I've seen people get roasts and stuff from the store and grind it up without trimming it and I told them you are playing Russian roulette boy!

[PontVedra]

Great nfo.

We're tired of eatin out; cant wait to get back home to cook...i think; lol

thanks for the vids Boo

[MrEatenalive]

And Grilled dead bacteria sho is good.....

[007bondjb]

@MrEatenalive Damn rite!