Food safety question

Discussion in 'Sauces, Rubs & Marinades' started by floridasteve, Feb 5, 2015.

  1. floridasteve

    floridasteve Smoking Fanatic

    When I make my finishing/foiling/warming sauce, I start with a couple of cups of defatted pan drippings from the pork butt. My recipie makes about 4 cups. Everything else I add is non-refrigerated items.

    My question is, do I need to refrigerate the sauce because of the meat juices? It gets thick and jell-like when cold.
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Yes.....   or freeze in cubes and use as needed....
     

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