Safe to Eat vs Smells like Feet

[WineMaster]

We all are proud of the meats we smoke, and the last thing we want to do is throw something away that we spent so much time making. To make sure no-one ever gets sick, What are the timelines that our meats can be held in the refridgerator before they should be moved to the freezer or just thrown out.

Pulled Pork
Ribs
Brisket
Chicken
Beef Roasts

 

[The_Kapn]

Take a look here for some starting numbers.

http://www.foodsafety.gov/~fsg/f01chart.html

TIM

 

[WineMaster]

What I am wondering is the effect on Smoking. They talk fresh and cooked meats in that example. Im wondering the effects of smoking. Are we able to extend the refridgerator hold time because we are smoking the meats vs cooking them. Is there any curring value to what we are doing?

 

[qman]

What I am wondering is the effect on Smoking. They talk fresh and cooked meats in that example. Im wondering the effects of smoking. Are we able to extend the refridgerator hold time because we are smoking the meats vs cooking them. Is there any curring value to what we are doing?

WineMaster, I think the food safety experts say no. They do not recognize hot smoking as a cureing process.
Having said that, I personally from experiance think that a long, low and slow smoke does improve the keeping qualities of meat.
A good smoke, coupled with good modern refrigeration-I tend to stretch the limits suggested by others.
Just my .02

 

[Mo-Dave]

smoked meat

WineMaster, I think the food safety experts say no. They do not recognize hot smoking as a cureing process.
Having said that, I personally from experiance think that a long, low and slow smoke does improve the keeping qualities of meat.
A good smoke, coupled with good modern refrigeration-I tend to stretch the limits suggested by others.
Just my .02

I don't know if just the smoking process adds shelf life but as you point out, it may help some. I would add, depending on the rubs, brines or injections used, I think you stand a chance of increasing shelf life, how much I don't know.
Dave

 

[qman]

If nothing else, I think smoking at least extends the shelf-life as far as quality goes. Smoked meat properly warmed and served after several days in my meat locker [refrigerator] will still taste fine--an oven roast kept the same time will [to me] start tasting "left-over"

 

[tjus77]

If nothing else, I think smoking at least extends the shelf-life as far as quality goes. Smoked meat properly warmed and served after several days in my meat locker [refrigerator] will still taste fine--an oven roast kept the same time will [to me] start tasting "left-over"

I agree, and I tend to eat things that are past most people's idea of safe, at least cooked brisket and pork.

 

[bbqjoe]

Smoking may add some extended time.
Health dept regulations say seven days after cooking and toss.
The only way smoking is considered preservation is if it is completely dried, such as jerky.

 

[HoDeDo]

I think there was a good thread on this in food safety forum area. You might do a search there.

Alot depends on how you store it, how long it left to start cooling before refridgeration, the temp that you are able to hold it at, etc. etc...

Joe (and others) provided a wealth of info on this in that forum.

 

[Puppyboy]

I don't know about at your house, but Q does not last more than four days here. I do however toss some in the freezer for a week so I can have more the next.

 

[Arlin_MacRae]

WineMaster, I've had smoked meats in the fridge for weeks and almost months before feeding it to the dogs. If you add vegetables, fruits, etc,. that time drops drastically, but do like I do and use your nose. If it stinks you know you should have eaten more faster!

 

[BBQchef33]

ok..(Stand up, look at the audience).

I am a Brethren, and I eat old BBQ.

wow.. feels better already.


chit.. I have had 2 week old brisket(unsliced) sit in the yard fridge(which is kep in the mid 20's and it was fine.. i take Arlins approach.. if it smells like dog food, its theirs.. if it doesnt, its MINE!!

IMHO and experience.., smoked food will outlast non smoked by a week at least. Maybe not to the board of health regulations, but to my tastebuds its fine.

 

[Jeff_in_KC]

WineMaster, I've had smoked meats in the fridge for weeks and almost months before feeding it to the dogs. If you add vegetables, fruits, etc,. that time drops drastically, but do like I do and use your nose. If it stinks you know you should have eaten more faster!

Yeah but you're from Oklahoma! Y'all will eat anything! :twisted: :wink:

Wait a sec... My family was partially from down there. Never mind.

I only keep Q in the fridge about 5 days and I'm ready to toss anything that's left. But I also pour out milk if it's within two days of the date on the bottle. Drives the wife nuts. She will drink it 2 to 3 days past that date. :shock:

 

[BBQchef33]

pansy..

if it aint got hair growing on it or in it.. and it passes the wiff test... i will at least try it... :tongue:

 

[Arlin_MacRae]

Well, as long as the hair ain't GREEN anyway...

 

[Puppyboy]

Isn't mold just another vegetable?

 

[Bill-Chicago]

Don't forget the Parmesian factor.

You can kill fresh meat instantly, by adding cheese that smells like feet

 

[WineMaster]

Just what I figured,
You all keep it till it stinks, grows hair, or the ole lady throws it out and then you smoke some more.
This is a sick group. I love it!

Cheers Dan

 

[Oldbob]

Seems Kinda Simple to Me !!


If It Smells Like Feet !!! DO NOT Eat !!! :biggrin:

I Just like to keep it simple:biggrin: :biggrin:

 

[wnkt]

Im with poobah on this one (kissing up mod) :-D
My sister wont keep anything past a day or two....when she stayed at our house over the holidays she threw out a lot of stuff I was looking forward to eating as a late night snack......or late evening...or mid to late morning.....after lunch....for breakfast....

you get the picture :-D