JimK
TVWBB 1-Star Olympian
I may look into this. But, keeping meat at 130 for that long makes me a tad nervous. Many food born bacteria that cause pretty severe illness can still thrive at that temp. As someone who's been hospitalized twice with severe food poisoning it's not a fun time I want to try again especially now at my age, and overall state of health.
One of the many things I've learned from being a member here is that food safety is a function of not only temp, but time. I don't want to start quoting stats, as I'm sure I'd be incorrect, but as an example, the USDA suggests cooking chicken to a temp of 160F. If I'm not mistaken, chicken only needs to be at that temp for 30 seconds to be safe. But it could be kept at 155 for a longer period and be just as safe. I'm not an expert on this by any stretch, so don't go by my advice. But that's my simplistic understanding.