View Full Version : Cooling down
10-05-2012, 08:07 AM
I pulled a lot if pork around 2:30 this morn. Let cool couple hours then bagged. Put in fridge around 5. Feel asleep until about 8 and checked my fridge and was up to little over 60 degrees. Took some of meat put in another fridge. What should I do? Will it be ok?
10-05-2012, 10:06 AM
The danger zone is 40° to 140°, with the most dangerous temps being in the 60° to 80° range. Serve Safe says you have 4 hours before the temp needs to be 40° or below. Your situation sounds iffy to me.
One thing to remember is that house hold refrigerators are designed to keep things cold, not cool them down, hence your warm fridge. I always use an ice and water bath with an ice bag on top to cool the meat down to cold before fridging.
Hopefully others will chime in with more info.
10-05-2012, 10:28 AM
Yeah I should used ice bath. Checked it seems alright and is cooled down now.
10-05-2012, 10:47 AM
K thank you for ur help
Jacked UP BBQ
10-05-2012, 11:53 AM
Your food is fine. Look up two stage cooling method. You can take whatever the health department, usda, serv safe and all the other place out there and add a little time, there stuff is extreme to ensure no problems. There is a lot more room for error then you might believe.
10-05-2012, 12:03 PM
Thanks I feel a lot better. I had it pulled and that helped a lot with cooling. Seems fine. I think if it were bad you could tell it. I just always want to be safe. I done a taste test and tastes fine also
10-05-2012, 12:25 PM
When I cook extra butts, briskets, etc--I pull/chop/whatever and put in aluminum pans. Each pan is loaded shallow, no more than 1/2 full.
These are cooled for a bit to near room temp and then into the freezer for a couple of hours.
Quick chill and does not have enough residual heat to drive the freezer temp up much, if any.
Then vacusuck or whatever I plan for storage.
Works for me.
Your meat should be just fine the way the timing worked out.
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