Thanks for watching. If you’ve found this video helpful and want to support the channel, you can shop for the products featured in my videos through my Amazon Store by clicking this link. www.amazon.com/shop/vansworld PLUS Van's World ETSY Store: VansWorld.etsy.com Yard Mastery shrsl.com/4nsor Lawn Bright shrsl.com/4nsoy Merch at TeePublic: www.teepublic.com/stores/vansworld?ref_id=38232 This post includes affiliate links, and I may earn a small commission at no extra cost to you.
Great video Van! Your pups are awesome and so are these chicken jerky treats! Congrats on the weight loss Bud! You're looking healthy and energetic my friend! 👍👍👍👍👍
nice video and it's great to see those happy dogs at the end. One comment about salmonella and other pathogens like E. Coli, Campylobacter, etc - the instant kill temperature is 165 and is constantly quoted on the internet, whereas at 150 for example the kill rate to the same log is three minutes, and at 145 it is just under ten minutes. Most people cook chicken to too high a temp and that's why breast meat is unpleasantly overcooked. Salt brining also helps and the food will store longer, though many don't want to add extra salt to their dog's food. But almost all chicken sold in the States in grocery stores is already pre brined with a 2 percent salt solution (by weight) as it extends the sell by date and makes for juicier chicken. :)
I wish more people knew about heating the meat and why. 😁👍 I pull my chicken off the grill at exactly 165 degrees. I’m a stickler for a meat thermometer 😉
@@VansWorld Yes, a meat thermometer is a marvelouos thing to have. I use both leave in probes from Thermaworks, as well as their one second read Thermapen One for all my grilling and cooking and use their temperature guides. My results have become much more consistent since, and I actually find it fun to approach it in a more "scientific" way.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Thanks for watching. If you’ve found this video helpful and want to support the channel, you can shop for the products featured in my videos through my Amazon Store by clicking this link. www.amazon.com/shop/vansworld
PLUS
Van's World ETSY Store: VansWorld.etsy.com
Yard Mastery shrsl.com/4nsor
Lawn Bright shrsl.com/4nsoy
Merch at TeePublic: www.teepublic.com/stores/vansworld?ref_id=38232
This post includes affiliate links, and I may earn a small commission at no extra cost to you.
Great video Van! Your pups are awesome and so are these chicken jerky treats! Congrats on the weight loss Bud! You're looking healthy and energetic my friend! 👍👍👍👍👍
Thanks brother. I hope y’all have been doing well down Florida way
add pepper to help dog absorb the turmeric
Thank you for the tip.
TY
Your welcome
nice video and it's great to see those happy dogs at the end. One comment about salmonella and other pathogens like E. Coli, Campylobacter, etc - the instant kill temperature is 165 and is constantly quoted on the internet, whereas at 150 for example the kill rate to the same log is three minutes, and at 145 it is just under ten minutes. Most people cook chicken to too high a temp and that's why breast meat is unpleasantly overcooked. Salt brining also helps and the food will store longer, though many don't want to add extra salt to their dog's food. But almost all chicken sold in the States in grocery stores is already pre brined with a 2 percent salt solution (by weight) as it extends the sell by date and makes for juicier chicken. :)
I wish more people knew about heating the meat and why. 😁👍
I pull my chicken off the grill at exactly 165 degrees. I’m a stickler for a meat thermometer 😉
@@VansWorld Yes, a meat thermometer is a marvelouos thing to have. I use both leave in probes from Thermaworks, as well as their one second read Thermapen One for all my grilling and cooking and use their temperature guides. My results have become much more consistent since, and I actually find it fun to approach it in a more "scientific" way.