What does the term Fully Cooked mean?
An acceptable term seen on labeling of cured, cooked or smoked meats provided they have been heated to an internal temperature of at least 148 degrees F, and the finished product has the characteristics of a cooked product which include browning of surface and separation of meat from the bone. Dietz & Watson’s recipes call for cooked, cured or smoked temperatures of 160 degrees F, which we feel insures a better quality product.
