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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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01-16-2011, 07:38 AM | #1 |
Full Fledged Farker
Join Date: 03-29-08
Location: Huron, SD
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Thawing meat?
Last evening I took some cooked prok butt out of the freezer and forgot it on the counter until early this morning. I stuck a thermometer in it and it's 56 degrees in the outside of the package. Does the danger zone apply the same way to cooled meat as it does to raw meat. It's in the frig now, should I toss it?
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01-16-2011, 07:45 AM | #2 | |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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How long has it been that temp? What's the internal temp?
Here's some info to help out. FOOD TEMP DANGER ZONES Quote:
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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01-16-2011, 07:05 PM | #3 |
Full Fledged Farker
Join Date: 03-29-08
Location: Huron, SD
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I have no way of knowing how long it was at that temp, the internal temp was 46 degrees.
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01-16-2011, 08:31 PM | #4 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Toss it.
__________________
"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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01-17-2011, 05:58 PM | #5 |
On the road to being a farker
Join Date: 12-10-10
Location: Waverly, TN
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Yes toss it as under running potable water, reefer or Mic is the only approved methods to defrost. That many hours you have bacteria growing and releasing toxins into the meat and no amount of cooking will do away with the toxin's.
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Lang 84 Deluxe-CookShack SM150 Smoker,TN orange thermopen OL' Timer's BBQ. .bbq-brethren.com |
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