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Packaged ground pork

post #1 of 15
Thread Starter 
Still new to making sausage & don't have a grinder or stuffer yet:(
What I do have is a package of ground sausage & all the seasoning. My question is the ground sausage was frozen & Monday I put it in the fridge to make & well one thing leads to another & here it is a week later still sitting there:( I was going to throw it out but I thought I'd ask you sausage makers first!!
post #2 of 15
Thread Starter 
It's actually packaged ground pork
post #3 of 15

go by the exp date and odor/looks, but a week thawed is a long time from a grocery store.

post #4 of 15

I would also suggest the smell test- but if there is any doubt toss it out. The food poisening pain is not worth it 

post #5 of 15

Use your sniffer if it dosent smell right then pitch it. as mentioned not worth a case of the food poisinoing.

post #6 of 15

Yup not worth getting sick. Pork goes gassy (bad) fast. You can tell as soon as you open the package.

post #7 of 15
Thread Starter 
Yeh that's about what I thought also! Thanks for
Reafirmming guys!!
post #8 of 15

icon_cool.gif

Well Terry this reminds me of an old saying that I saw here. "It's not the red/pink meat thats bad for you it's the green fuzzy meat thats bad for you".

post #9 of 15

I know this is an old post and I hope to god you dont still have that meat lol...buuuut....I just wanted to add that ANY food left unfrozen or above 41 degrees for more than 4 hours it starts to go bad...it grows bacteria really fast after those 4 hours without the proper temperature. I'm in the culinary business and I have my Servsafe certification and we learned all about that stuff.

post #10 of 15
Quote:
Originally Posted by paulahynick View Post

I know this is an old post and I hope to god you dont still have that meat lol...buuuut....I just wanted to add that ANY food left unfrozen or above 41 degrees for more than 4 hours it starts to go bad...it grows bacteria really fast after those 4 hours without the proper temperature. I'm in the culinary business and I have my Servsafe certification and we learned all about that stuff.



 

 

Tell me that when i have a gutted deer hanging overnight.

 

Effing FDA , USDA  Is so freaking wanting everyone to do what THEY WANT US TO DO.

post #11 of 15


You can leave your deer hanging overnight just fine as long as the temp is 30° to 40° degrees; but don't leave it all night if it's 50° or more - you'll have spoiled venison.  I've smelled a lot of it in the namesake of 'aging'.

 

Quote:
Originally Posted by nepas View Post





 

 

Tell me that when i have a gutted deer hanging overnight.

 

Effing FDA , USDA  Is so freaking wanting everyone to do what THEY WANT US TO DO.



 

post #12 of 15


Your servsafe credentialing is a valuable knowledge base that can help us keep members safe in their practices!  Please jump in at any opportunity to help serve!  Thank you for your experience!

 

Quote:
Originally Posted by paulahynick View Post

I know this is an old post and I hope to god you dont still have that meat lol...buuuut....I just wanted to add that ANY food left unfrozen or above 41 degrees for more than 4 hours it starts to go bad...it grows bacteria really fast after those 4 hours without the proper temperature. I'm in the culinary business and I have my Servsafe certification and we learned all about that stuff.



 

post #13 of 15

I tend to lean towards the 'safe' side myself......  food poisoning is not a fun thing   frown.gif

post #14 of 15

Unless your fridge quit working or the door was lefto open it should be fine. You did not mention how many lbs and how fast you would be eatin it. I just did 3 lbs of breakfast sausage and i did the same thing. Left it in fridge for 8 to 9 days. My fridge holds steady at around 37 to 40. I will freeze half of it and the other half will go pretty fast.

Karl

post #15 of 15

I thought this was a new post however the opionen is the same.

Karl

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