Certified Glass Thermometer Non-Mercury

Certified Glass Thermometer Non-Mercury

This certified glass thermometer is non-mercury, 12" long, measures from 0° F to 230°F, and measures in 2° increments. It has 3 set points 32°, 122°, and 212°F.

Features:

• NIST Traceable
• Non-mercury glass-certified general lab thermometer
• One-year certification included
• Black case included

Specifications:

• Drop Ship Only
• 12" Long
• 0° to 230ºF
• Three set points: 32°, 122°, 212ºF
• 2º Increments
• NIST Traceable Calibrated Thermometer also available

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Instant Lethality?

Instant Lethality is the temperature at which all bacteria and microorganisms that we worry about in meat processing will instantly be killed. For beef and pork sausage this is 160°F and for poultry it is 165°F. This applies to whole muscle for beef and pork, you can cook whole muscle cuts of those proteins to far lower temperatures because very little if any, bacteria lives on the inside of the muscle, only on the outside of the product. This means that cooking the internal temperature to 130° means that the outside of the meat has almost certainly been cooked past the point of instant lethality.