Originally Posted by OneHump
Sorry for the confusion. I'm not talking about my butts. They aren't rancid. They're at 165 right now and smell amazing. They stunk when I popped the seal, but that's not abnormal for butts that come out of a cryovac.
I'm just talking in theory about a rancid piece of meat. Let's just say it has mold growing on it, is black and gray in spots and has been sitting in the sun for a week.
I'm having a hard time understanding if "safety" is always achieved at 200F, or if there are organisms that can survive.
Here's something I found that appears to answer your theoretical question: http://old.cbbqa.org/articles/Food-Safety/index.html
In particular, this statement at the bottom:
"Once in the danger zone for two hours, the meat cannot be salvaged
.Even cooking it to 500°F will not make it safe, because the danger is not from the living bacteria (most of which are killed at around 140°F) but because, when alive, they produced chemicals (toxins) which cannot be destroyed by heat."
To end this on a more savory note, the once-stinky but now amazing- smelling butts you have on now look great!
Looking forward to the results of your smoke ring experiment and hope to never see you conduct a rancid butt test!
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