He literally said 140 and below. He is talking about low temp smoking. 180-225 will eventually cook your meat past 165. According to servsafe standards you would have to get it above 165 for it to be safe. That's where the curing salts come into playback cooking something at 140 no matter how long will never get your meat out of the temperature danger zone. He's really correct you just misunderstood what he was saying.
He literally said any whole meat that will be smoked. No temperature. Just a statement about curing everything that is to be smoked. Thus why I balked.
