Ask A Scientist General Science Archive

 
 name         Sarah
status       educator
age          50s

Question -   How does smoking meat kill bacteria?
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Sarah,

Smoking meat is an indirect cooking process where the food is not cooked
directly over the heat source. It is also done at lower temperatures
than grilling.  When smoking, you want to maintain the internal smoker
temperature at about 225 degrees F.  The goal is still to cook the meat
to its normal "safe" temperature.  It just takes longer to cook, and
depending on the type of wood chips used can impart a flavor to the
meat.

Bob Hartwell
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