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Old 08-17-2012, 06:45 PM   #9
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Originally Posted by CarolinaQue View Post
If I may piggy back on the highlighted statement.

Prior to curing, it isn't uncommon to open a package of fresh meat that has been cryoed and get a bit of a sulfer or off smell when first opened. When meat has spoiled, you will know because it will smell sour and it won't go away after it's been rinsed off. Pork will also have a greyish, off color to it when it turns. Beef will start to turn a brownish color.

If it'still pink in color and smells fine after it rinsed, you should be good to go. If the smell is still there after you rinse it and let it sit for a few minutes, err on the side of caution and toss it.
Spot on advice. But before tossing anything make sure you clip the label and locate the receipt. I've never actually returned any actual meat, the label and my word is enough.
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