How long to keep fatty in fridge

Brian in Maine · 09-27-2008, 08:11 AM

I've never had this happen before, but I have some fatty left over from last weekends smoke. It's Jimmy Dean sausage, and since it must have curing agents in it, is it still good a week after it has been smoked? TIA

TNinSC · 09-27-2008, 08:20 AM

You mean you have a left over fatty, That must be a first. We never have any left over.

Rick's Tropical Delight · 09-27-2008, 08:26 AM

eat it! eat it NOW! put it on yer corn flakes or trix!

i don't know, man... i woulda sliced and froze it. what's the temp of your fridge?

LMAJ · 09-27-2008, 08:45 AM

This might be an un-answer-abe questions......... I have never heard of left over fattie....
Give it the snif test... then go for it.

Lakeside Smoker · 09-27-2008, 08:49 AM

One week should be fine. But I would slice it and heat them up real good on a hot skillet.
But....if there's ANY doubt, throw them out! You won't enjoy them if your wondering if you might get sick.

Brian in Maine · 09-27-2008, 09:10 AM

Quote:

Originally Posted by Rick's Tropical Delight

eat it! eat it NOW! put it on yer corn flakes or trix!

i don't know, man... i woulda sliced and froze it. what's the temp of your fridge?

My super reliable red Thermapen says that it's 36* in the fridge.

Rick's Tropical Delight · 09-27-2008, 09:20 AM

welllllll... how long would you keep lunchmeat from the deli in your fridge before tossing it?

the rule of "when in doubt, throw it out" is a good rule to live by. afterall, it's only a couple of bucks.

Brian in Maine · 09-27-2008, 09:28 AM

I know that it's only a couple of bucks, but it's Fatty. Thanks

Mad Max · 09-27-2008, 10:01 AM

I have to agree with Rick.

Rick's Tropical Delight · 09-27-2008, 10:12 AM

have you ever had food poisoning? i'm not gonna tell you it's safe to eat, because i really don't want to hear about cramps and stuff. i had it in cancun... not fun...

anyway:
click and
click

the government sites are pretty conservative and they are conservative for a reason. there are a lot of variables, including total time between 40 & 140 degrees and other handling issues so making the call without knowing all the variables is pretty tuff.

Forney · 09-27-2008, 10:37 AM

Quote:

Originally Posted by Lakeside Smoker

if there's ANY doubt, throw them out!

Amen!!

kitch · 09-27-2008, 11:05 AM

If the dog doesn't eat a small bite be just a little concerned...

Arlin_MacRae · 09-27-2008, 03:00 PM

Dude, I made a lot of fatties once and had to squirrel away a bunch of it. I was still munching on it three weeks later!

beerguy · 09-27-2008, 04:52 PM

I'd hit it, chase it with a beer to kill the cooties.

Brauma · 09-27-2008, 05:30 PM

Quote:

Originally Posted by beerguy

I'd hit it, chase it with a beer to kill the cooties.

Yes, the addition of the beer is imperative. A slice of fattie with a Pepsi or OJ is unconscionable. As in, thats just wrong.

Breakfast of Champions: Budweiser, slice of toast - white toast, strawberry jam, and hot fatties.

Amen

09-27-2008, 08:11 AM	#1
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	How long to keep fatty in fridge I've never had this happen before, but I have some fatty left over from last weekends smoke. It's Jimmy Dean sausage, and since it must have curing agents in it, is it still good a week after it has been smoked? TIA __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

09-27-2008, 08:20 AM	#2
TNinSC Knows what a fatty is. Join Date: 08-25-08 Location: South of North Carolina Downloads: 0 Uploads: 0	You mean you have a left over fatty, That must be a first. We never have any left over. __________________ War Eagle!!!

09-27-2008, 08:45 AM	#4
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	This might be an un-answer-abe questions......... I have never heard of left over fattie.... Give it the snif test... then go for it. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

09-27-2008, 08:49 AM	#5
Lakeside Smoker is one Smokin' Farker Join Date: 01-17-07 Location: Methuen, MA Downloads: 0 Uploads: 0	One week should be fine. But I would slice it and heat them up real good on a hot skillet. But....if there's ANY doubt, throw them out! You won't enjoy them if your wondering if you might get sick. __________________ BJ's Wholesale Club Blog In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King

09-27-2008, 09:28 AM	#8
Brian in Maine is One Chatty Farker Join Date: 08-05-07 Location: Portland Me Downloads: 0 Uploads: 0	I know that it's only a couple of bucks, but it's Fatty. Thanks __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

09-27-2008, 08:26 AM	#3
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	eat it! eat it NOW! put it on yer corn flakes or trix! i don't know, man... i woulda sliced and froze it. what's the temp of your fridge?

09-27-2008, 09:20 AM	#7
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	welllllll... how long would you keep lunchmeat from the deli in your fridge before tossing it? the rule of "when in doubt, throw it out" is a good rule to live by. afterall, it's only a couple of bucks.

09-27-2008, 10:01 AM	#9
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC Downloads: 0 Uploads: 0	I have to agree with Rick. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

09-27-2008, 10:12 AM	#10
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	have you ever had food poisoning? i'm not gonna tell you it's safe to eat, because i really don't want to hear about cramps and stuff. i had it in cancun... not fun... anyway: click and click the government sites are pretty conservative and they are conservative for a reason. there are a lot of variables, including total time between 40 & 140 degrees and other handling issues so making the call without knowing all the variables is pretty tuff.

09-27-2008, 11:05 AM	#12
kitch Full Fledged Farker Join Date: 08-07-08 Location: MN Downloads: 0 Uploads: 0	If the dog doesn't eat a small bite be just a little concerned... __________________ UDS Black Weber 22.5", Happy Cooker 22.5", Red Web-her 22.5"-H, Brown Weber 22.5"-1970-1979 era best guess. Wine Oak Barrel -converted to a UDS SNPP Barrel cut in half and an barrel becoming an UDS

09-27-2008, 03:00 PM	#13
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	Dude, I made a lot of fatties once and had to squirrel away a bunch of it. I was still munching on it three weeks later! __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

09-27-2008, 04:52 PM	#14
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va Downloads: 0 Uploads: 0	I'd hit it, chase it with a beer to kill the cooties. __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " Brinkman Gourmet Smoker(retired) Brinkman 2400 Pro (using sideburner as Charcoal starter)

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