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Old 03-06-2011, 10:03 PM   #42
OL' Timer
On the road to being a farker
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Join Date: 12-10-10
Location: Waverly, TN

What I will say is the meat was in the danger zone for way to many hours and not safe to eat according to HACCP guide lines. Since my products are eaten by the public it would go in the trash can. I can find it for you but its been posted here many times. Its not worth getting sick over a hunk of meat, but that is your prerogative. Anyone who is HACCP certified will tell you this. It's kinda like playing Russian roulette, sooner or later it will get you IMHO. check out this thread
Lang 84 Deluxe-CookShack SM150 Smoker,TN orange thermopen OL' Timer's BBQ.
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