Brisket aging temp

[Rub'n Wood BBQ]

So apparently my meat fridge is having problems. Been holding a brisket for 48 hours at 45 degrees. Any chance it would spoil in that time? It is vacuum sealed.

[wnc-bbq-guy]

From everything I've read, you might wanna pitch that piece of meat. 40-140 degrees is considered the "danger zone" and meat staying in that range for more than a few hours could be dangerous. There are people on here with far more knowledge than I so hopefully one of them will chime in and let you know.

[Eddiecalder]

I do commercial refrigeration for a living.
Toss the meat.

[Weberlamp]

wnc is right on, weird things can start to grow between 40-140, buy a new one.

[Rub'n Wood BBQ]

Yeah. Planning to get a new one. Hard to toss a 17# prime.

[newtwoq]

Easier when you consider the alternatives.

[don24]

toss it or your cookies

[brimclau]

:sad: SUCH a bummer.... you would think cooking it would kill of any harmful pathogens but like everyone else said, not worth getting people sick.

[DouG M]

So apparently my meat fridge is having problems. Been holding a brisket for 48 hours at 45 degrees. Any chance it would spoil in that time? It is vacuum sealed.

Some ? needed like how long has it been in that fridge and at what temp. before you noticed it was at 48 f I run my house one at 45 f all the time what do you run this fridge normaly at.If the door was not opened and closed much the temp. would have took some time to come up. Meat sits in store open coolers for up to 2 days. I would cook it.

[Skip]

Cryo vac? I would definitely cook it.

[Burnt at Both Endz]

Cryo vac? I would definitely cook it.

Yep, Sterile whole muscle in a sterile package. Can't be any bad stuff to grow....now you would know after opening the package if the meat was spoiled, not even a doubt!

[Bbq Bubba]

Open it, rinse it off.

If its gone bad you'll know.

Im guessing its fine.

[Eddiecalder]

Don't cook the meat.
Smelling the meat only checks for rancidity not spoilage.
All the bacteria and toxins are always in the meat (doesn't matter if it's in a cryovac) and if the meat gets above 40F the bacteria grows exponentially.
Trust me that when Walmart has to throw away 500lbs of cryovac meat because the Heath inspector probes it at 41F that they know what they are talking about. Walmart does not just throw money away.