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Food safety question

post #1 of 2
Thread Starter 
When I make my finishing/foiling/warming sauce, I start with a couple of cups of defatted pan drippings from the pork butt. My recipie makes about 4 cups. Everything else I add is non-refrigerated items.

My question is, do I need to refrigerate the sauce because of the meat juices? It gets thick and jell-like when cold.
post #2 of 2

Yes.....   or freeze in cubes and use as needed....

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