Is it Ruined?
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03-03-2013, 04:13 PM
somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
I see no issues, even if it somehow stayed at 160 for 2 hours, that is not long enough for the spoilage organisms to get a good hold (4 hours between 40 and 140) so you are good. Unless you are lying to us
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."
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