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HELP

post #1 of 10
Thread Starter 

   I started a pastrami yesterday at 1:00pm and went to town. I was planning on getting home in 3 hrs. Long story short Stuff happens and I got home at 7:pm hrs and the IT was 144. I foiled it and put it in the oven took it to 170 IT. Foiled it and toweled it. for 2 hours and put it in the fridge. Is it still good?

thank you,

JC1947

post #2 of 10

If you used cure... there should be no problem.....

Even if you did not use cure, the intact muscle rule... no poking, proding, injecting, piercing including the thermometer, it still should be OK..

 

You could send it to me and I'll test it for you....  I trust you.... Dave

post #3 of 10
Thread Starter 

Thanks, Dave, is a commercial corn beef brisket cured?

JC1947

post #4 of 10
Quote:
Originally Posted by DaveOmak View Post

If you used cure... there should be no problem.....

Even if you did not use cure, the intact muscle rule... no poking, proding, injecting, piercing including the thermometer, it still should be OK..

 

You could send it to me and I'll test it for you....  I trust you.... Dave


You beat me to the punchline here.  Send us all a few pounds and we'll test it for you.

 

 

post #5 of 10
Quote:
Originally Posted by JC1947 View Post

Thanks, Dave, is a commercial corn beef brisket cured?

JC1947



Yes it is.

 

post #6 of 10

JC, with the IT at 144 and then up to 170 you should be in good shape.pot.gif

post #7 of 10
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post



Yes it is.

 

     Quote:

Originally Posted by Frosty View Post

JC, with the IT at 144 and then up to 170 you should be in good shape.pot.gif


Thank you, Gentlemen,

JC

 

post #8 of 10

Sounds like your fine JC

 

So where's the Qview?  biggrin.gif

post #9 of 10
would love some pics of this smoke
post #10 of 10

Sounds like you got the problem resolved.  Great smokes to ya.

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