scrub puller
07-03-2016, 02:34 AM
Yair . . .
Hello folks I had never heard of the "danger zone" until I started wandering around BBQ forums such as this.
This is obviously a real and important issue and there is often advise sought by members after accidentally leaving open doors on fridges and what all.
I don't understand the implications of home butchering which I have done often in tropical conditions for close on sixty years . . . I certainly won't be altering my ways but would be interested in comments.
Mostly we kill sheep or goats in late afternoon with the ambient maybe twenty five celcius . . . carcase temp around thirty nine or so at slaughter
Carcases hang outside overnight it may get down to twelve or fifteen and I assume they will cool to ambient.
Next morning by the time they are broken down and packed into the freezer or fridge the ambient may be back up to twenty five or so.
Under these conditions the carcases are in the danger zone for fifteen maybe twenty hours and I have never heard of any problems with farm and station slaughtered meat.
Why is it any different in this example to store bought meat (say) left out on a bench?
Cheers.
Hello folks I had never heard of the "danger zone" until I started wandering around BBQ forums such as this.
This is obviously a real and important issue and there is often advise sought by members after accidentally leaving open doors on fridges and what all.
I don't understand the implications of home butchering which I have done often in tropical conditions for close on sixty years . . . I certainly won't be altering my ways but would be interested in comments.
Mostly we kill sheep or goats in late afternoon with the ambient maybe twenty five celcius . . . carcase temp around thirty nine or so at slaughter
Carcases hang outside overnight it may get down to twelve or fifteen and I assume they will cool to ambient.
Next morning by the time they are broken down and packed into the freezer or fridge the ambient may be back up to twenty five or so.
Under these conditions the carcases are in the danger zone for fifteen maybe twenty hours and I have never heard of any problems with farm and station slaughtered meat.
Why is it any different in this example to store bought meat (say) left out on a bench?
Cheers.