GrillEye Iris Probe

GrillEye® Iris Probe

GrillEye®

This ultra-precise meat and ambient temperature probe is NIST-certified for superior accuracy, gives results in under 3 seconds (depending on temperature range), and is FDA-certified for safe food use. The clip is included so that each probe can act as an internal or ambient temperature probe. The probe cord is approximately 4 feet long.

Features:

• Slim tip
• Doubles as an ambient probe
• Up to 8 temperature probes
• Heavy-duty

Specifications:

• Wire length: 120 cm (47")
• Probe length: 9.4 cm
• Grip length: 4.8 cm
• Weight: 45 gr

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.