LONG STORY BUT YOU'LL LIKE IT AND I NEED HELP! This happened about a month ago, I scored about 6-8 racks of baby backs at the Price-Rite for $1.99/lb, couldn't believe it. Two packages, there were more but didn't have the $$$. Each pkg was around 8lbs.
Anyway, that was on a Thursday I think. I put them in the fridge and was gonna smoke them Memorial weekend (that weekend. The USE BY was actually June 7th.)
That Saturday, I went down and opened the fridge and many things like bottles had condensation on them. I turned the knob to the coolest setting to see if the fridge would kick back on but didn't hear anything. I SLAPPED the side of the fridge and nothing.
FINALLY, I SLAPPED the housing with the thermostat knob settings and the fridge kicked back on!
I was in the fridge the night before and didn't notice any problems then.
I don't know how long it may have stopped running, and had no idea of exact temp, especially with me playing around now with the door open.
I immediately took the baby backs and put them in the basement freezer and took the thermometer from the basement freezer and put it in the fridge. It went up to about half way between 40 & 50. I don't know how accurate and if this was because of holding the door open so much, etc. I am not sure how long they may have been in the ABOVE 40 range, if they were. They still felt cold.
I have since ate coldcuts, pizza slices and cheese and stuff since without any ill feelings but I don't know what I should do with the ribs!
DOES ANYBODY THINK THE RIBS I PUT IN THE BASEMENT FREEZER ARE SAFE?
HOW MUCH TEMPERATURE DROP COULD I EXPECT IN A FRIDGE OVERNIGHT?
When I tried searching the web for answers I thought I found a site that said they would be no good if over 42 for over 2 hours? Not sure if they were talking about storage temp or actual meat temp.
A friend said she would boil them first and cook at high temps instead of smoking them. She doesn't have a smoker. I do pressure canning and pretty sure at over 10lbs pressure it will kill any botulism or e-coli if present.
SO WHAT SHOULD I DO WITH THE RIBS???? Pressure cook them? Grille them? Smoke them? TOSS THEM???
If it matters, they are still in sealed cryovac plastic, unopened. She took one pack but don't know if she tried doing anything with them yet.
Thanks for any help!
Anyway, that was on a Thursday I think. I put them in the fridge and was gonna smoke them Memorial weekend (that weekend. The USE BY was actually June 7th.)
That Saturday, I went down and opened the fridge and many things like bottles had condensation on them. I turned the knob to the coolest setting to see if the fridge would kick back on but didn't hear anything. I SLAPPED the side of the fridge and nothing.
FINALLY, I SLAPPED the housing with the thermostat knob settings and the fridge kicked back on!
I was in the fridge the night before and didn't notice any problems then.
I don't know how long it may have stopped running, and had no idea of exact temp, especially with me playing around now with the door open.
I immediately took the baby backs and put them in the basement freezer and took the thermometer from the basement freezer and put it in the fridge. It went up to about half way between 40 & 50. I don't know how accurate and if this was because of holding the door open so much, etc. I am not sure how long they may have been in the ABOVE 40 range, if they were. They still felt cold.
I have since ate coldcuts, pizza slices and cheese and stuff since without any ill feelings but I don't know what I should do with the ribs!
DOES ANYBODY THINK THE RIBS I PUT IN THE BASEMENT FREEZER ARE SAFE?
HOW MUCH TEMPERATURE DROP COULD I EXPECT IN A FRIDGE OVERNIGHT?
When I tried searching the web for answers I thought I found a site that said they would be no good if over 42 for over 2 hours? Not sure if they were talking about storage temp or actual meat temp.
A friend said she would boil them first and cook at high temps instead of smoking them. She doesn't have a smoker. I do pressure canning and pretty sure at over 10lbs pressure it will kill any botulism or e-coli if present.
SO WHAT SHOULD I DO WITH THE RIBS???? Pressure cook them? Grille them? Smoke them? TOSS THEM???
If it matters, they are still in sealed cryovac plastic, unopened. She took one pack but don't know if she tried doing anything with them yet.
Thanks for any help!
