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-   -   Cooling down (http://www.bbq-brethren.com/forum/showthread.php?t=145421)

rowdycowboy 10-05-2012 07:07 AM

Cooling down
 
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?

Smokin' D 10-05-2012 09:06 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.

rowdycowboy 10-05-2012 09:28 AM

Yeah I should used ice bath. Checked it seems alright and is cooled down now.

rowdycowboy 10-05-2012 09:47 AM

K thank you for ur help

Jacked UP BBQ 10-05-2012 10:53 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.

rowdycowboy 10-05-2012 11:03 AM

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

The_Kapn 10-05-2012 11:25 AM

FWIW

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.

TIM


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