- 11 Posts. Joined 12/2013
- Location: Slinger, Wisconsin
- Points: 10
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This info was added after you said it was boned out in your other post and I updated my first response here...
This situation falls into the risk category. When a piece of meat is de-boned any surface bacteria is then introduced to the cut areas and are then sealed in an oxygen free environment that is conducive to Toxin producing bacteria. These toxins can be very dangerous. The worst of these toxins is that which causes Botulism. If you washed the meat and applied rub in the area where the bone was the risk is greatly reduced. If it went in the smoker tied by the Butcher, there is a risk I would not take. The good news is toxins do not migrate into the meat and if you do not have it in a pan that collects the meat juices and are very careful, you can cut this area away, apply more Rub and finish the cook at least saving a good portion of you meal. Sorry to give bad news...JJ