First, in the future when you have an oven temperature failure (or smoker or whatever the heck you choose as the thing to make the heat) always always check the temp when it came out. This allows you to figure the pasteurization process and whether it could apply.
That said, pork and beef can be treated the same under whole intact muscle. This says to me that the meat is being treated as a standing rib roast or steamship round.
I just want everyone to know why...... I analyze the hazards that could apply... since the cooker temp was above the 140 F level the real concern for this meat becomes C. Botulism. So we are dealing with a problem that needs high humidity, and lack of oxygen. This is your main concern. Two things can be looked at to assess the chances... mechnical puncturing of the muscle group, and where did this meat come from and when did it first get exposed to outside contaminates?
Since lots of people use garlic with pork... that becomes the main vehicle for adding botulism to the formula.
If it was injected I would probably toss... if it was injected with garlic in the mix I would definately toss.
However, I would serve this with no problem with a few conditions:
It was not injected or mechanically tenderized.
It was taken to a final temperature exceeding 162 F for 15 seconds. (because it is pork I like a more safety oriented temp finish... on beef I would do a different temp, that would be way lower then 140 F more like 132 F or so)
The pork in question was taken by you, or in front of you, out of the vacuum packaging so you know you were the first to expose it to outside contaminates.
That is my 2 cents on the deal.... I know many called for it to be tossed... they are not wrong... but with the amount of experience I and others have in cooking large intact muscle groups at low temps I would go with it because of your final finish temperture and a lack of mechanical puncturing. The length of time and final temp will take care of the poison if somehow it got E-coli or another nasty surface problem... the big concern really is Botulism...... hence my insistance that is not have been injected.
If you don't feel you know the meat and how it was handled, toss it,..... if you have a great idea of the meat was right out of the cyro I would use it.
This is what I was referring to & trying to explain in my two posts above, but since I only know about 5% of what you know about that, I couldn't explain it like you just did.
The thing that made me think it might not have to be thrown away was, as I mentioned a few times above, it was not probed or injected.
At least now others might know I wasn't just babbling.
BTW: This is why I NEVER insert a temperature probe in a non-cured meat until, 2, 3, or even sometimes 4 hours into the smoke.
I used to, but not since I learned this thing from Bob.
If you insert a probe at the beginning, you are stuck with that 40˚ to 140˚ in 4 hours rule!
I never did like sweating those 4 hours out!
Edited by Bearcarver - 3/13/11 at 7:38am