Smoked Beef Sticks During Pregnancy

Beef jerky isn t the only food.

Smoked beef sticks during pregnancy.

Beef veal or lamb steaks and roasts. Excess caffeine should also be avoided according to the mayo clinic a large 2008 study suggests that 200 mg of caffeine a day during pregnancy may slow fetal growth. They are not quite pepperoni like a hot rod but healthier still probably just as much salt though which is what my nauseous body wanted. Greg s spicy beef sticks 10 pound recipe 5 pound recipe available below.

Smoked beef roast this smoked roast puts a new spin on your mother s old crock pot recipe with all the tips you will need to help prevent it from drying out on the smoker. The same thing may happen if you decide to smoke beef sticks. Now i m freaking out that i did something wrong other than eating the weird beef. 160 degrees f.

145 degrees f pork. Discusses risks to the fetus of a woman who gets toxoplasmosis during pregnancy. Covers how to avoid toxoplasmosis including avoiding raw meat and contact with cat feces. It can turn out to be a little challenge for you and you have to know how to properly do it.

There is also no safe time during pregnancy to drink and no safe kind of alcohol. If you are really craving smoked meat during your pregnancy the colorado state university extension states it is safe to eat it if you cook it until steaming hot. This requires a consistent temperature below 200 f. 160 170 degrees f ground beef.

Smoked burnt ends made from the point of the beef brisket cut burnt ends are a specialty that originates from the kansas city barbecue scene. Heat destroys bacteria and other organisms. But my boyfriend kinda freaked out saying isn t that like eating deli meat which you aren t supposed to do. I ate a beef stick.

Here is the recipe that paul fowler was inspired by for his spicy beef sticks. The mayo clinic also notes that there is no amount of alcohol that is known to be safe during pregnancy and therefore should be avoided altogether. Discusses treatment with antibiotics. Originally re posted by user pensrock at the bradley smoker forum.

Paul fowler uses at 70 30 beef pork mix and does not use the eca encapsulated citric acid mentioned in the original recipe below. The main secret for smoking this snack is that when we apply a low level of heat to this meat the purpose is to dry it and not to cook it. Covers common symptoms like swollen glands.