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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-27-2008, 08:11 AM | #1 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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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
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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 |
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09-27-2008, 08:20 AM | #2 |
Knows what a fatty is.
Join Date: 08-25-08
Location: South of North Carolina
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You mean you have a left over fatty, That must be a first. We never have any left over.
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War Eagle!!! |
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09-27-2008, 08:26 AM | #3 |
Guest
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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? |
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09-27-2008, 08:45 AM | #4 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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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.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 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 |
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09-27-2008, 08:49 AM | #5 |
is one Smokin' Farker
Join Date: 01-17-07
Location: Methuen, MA
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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.
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Blog In polite society, we have an unspoken agreement to call our obsessions hobbies. - Stephen King |
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09-27-2008, 09:10 AM | #6 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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My super reliable red Thermapen says that it's 36* in the fridge.
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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 |
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09-27-2008, 09:20 AM | #7 |
Guest
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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. |
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09-27-2008, 09:28 AM | #8 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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I know that it's only a couple of bucks, but it's Fatty. Thanks
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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 |
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09-27-2008, 10:01 AM | #9 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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I have to agree with Rick.
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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 |
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09-27-2008, 10:12 AM | #10 |
Guest
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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. |
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09-27-2008, 10:37 AM | #11 |
is one Smokin' Farker
Join Date: 04-25-07
Location: Salem, Ohio
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Eric Salem, Ohio Perry Lodge #185, F&AM ([I]Dean Gerber Award[/I]) [I][B][FONT=Comic Sans MS]GO MEAT!![/FONT][/B][/I] |
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09-27-2008, 11:05 AM | #12 |
Full Fledged Farker
Join Date: 08-07-08
Location: MN
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If the dog doesn't eat a small bite be just a little concerned...
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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 |
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09-27-2008, 03:00 PM | #13 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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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!
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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09-27-2008, 04:52 PM | #14 |
is One Chatty Farker
Join Date: 05-05-05
Location: Fredericksburg Va
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I'd hit it, chase it with a beer to kill the cooties.
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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 " 22.5 " WSM X2 |
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09-27-2008, 05:30 PM | #15 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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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
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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