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Food Handling General Discussion General and open discussion for food handling and safety. |
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08-13-2019, 07:35 AM | #1 |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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White spots on left over brisket?
Hey All,
So I smoked some brisket on Thursday (last week) and ended up having about half a brisket left over. It was already sliced, and I left it sitting in its own au jus. It was about 145° internal temp when I loosely foiled over it and put it in my refrigerator. I opened it up this morning to make into a chili and on the exterior parts of the sliced, and where it was sitting in the au jus, it's covered in very tiny white spots. It has no foul smell at all, and I'm not sure what it is. I'm tossing it, of course, but I'm curious if it's just salt deposits from sitting in the juices? My refrigerator is small and powerful so it gets things down to temp pretty quickly...never had an issue with Time / Temp control using this method. Anyways, here's a pic (not the best) of what I'm seeing and just looking to get some feedback. Again, I'm tossing the brisket just to be safe, but curious to see what others think.
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Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS Last edited by SmoothBoarBBQ; 08-13-2019 at 07:37 AM.. Reason: Picture size too large |
08-13-2019, 07:40 AM | #2 |
is One Chatty Farker
Join Date: 08-02-17
Location: Abq, NM
Name/Nickname : Carl
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It's hard to tell from the picture size on my phone, but are you sure it's not just fat?
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Thanks for looking, Carl Pig Farmer's BBQ Weber Performer, Weber kettle red, Dual Weber Kettle table gold, UDS, East Texas Smoker RK250, Blackstone 36, Blackstone 17, GMG Trek, LSG Large IVC Candy Apple Red W/4WD and a 6.7L Power Stroke |
08-13-2019, 07:52 AM | #3 |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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@Pig_Farmer, it could be fat droplets, but I've never seen them settle in this way before. Again, no foul smell at all, so I'm almost certain it's not mold or anything like that.
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Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
08-13-2019, 06:26 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Wipe that crap off and make a chili out of it. Sheesh, Louise.
You are gonna heat it up again and kill any bacteria. You think people in the 1800's would throw that away? No chance, looks good. And it's likely fat as mentioned. Bon Apetit! So what if its mold? Wipe it off? A little penacyllin (sp) never hurt anyone. |
08-13-2019, 07:22 PM | #5 |
Full Fledged Farker
Join Date: 07-03-13
Location: St Paul, MN
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You think people in the 1800's would throw that away? No chance, looks good.
And it's likely fat as mentioned. Bon Apetit! So what if its mold? Wipe it off? A little penacyllin (sp) never hurt anyone.[/QUOTE] Average life expectancy in 1850s was 40yo. So no they probably ate it and died. Penicillin only killed those that are severely allergic to it, and not all molds create penicillin, many are toxic. But go ahead and continue to eat according to 1800s food safety standards, what do I care. For most food spoilage, smell is the final indicator. Food should be cooled uncovered. Touch the white stuff, and see what the texture is like. If its fatty then eat it, if it's not, toas it. |
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08-13-2019, 08:11 PM | #6 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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99% likelihood that's fat. Heat one of the slices up slightly and see if it starts liquifying - if it does, that's just a layer of congealed fat.
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08-14-2019, 12:08 AM | #7 | |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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Quote:
Mind you I wasn't eating the food myself, but instead was serving it to the public. No way was I going to serve food when I thought was questionable.
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Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
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08-14-2019, 12:09 AM | #8 |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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I think you're right and that's exactly what I should have done, but I tossed it. I showed the pics to a chef buddy of mine and he was 50/50 on it being fat or mold. Not worth the risk just to make a little bit of money. Oh well, lesson learned. Thanks for the response Jason.
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Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS |
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