I got a fresh ham that had been cut in half by my butcher. I cured it using pop's brine. Yesterday I warm smoked the havles at 100 degrees for 8 hours. I broght them in, let them rest for an hour or so, and then bagged them and put them in the bottom drawer of my fridge.
I think that is where I went wrong. This morning when I went to get them out to hot smoke/cook them they didn't feel cold. I used my thermometer to check and they were about 55 degees (fridge is 36-38 or so in general). Guessing being in the drawer kind of insulated them and they didn't cool off fully. My question is are these hams still good? They have been cured, so will sitting overnight in the fridge and not getting below 40 degrees be ok? Appreciate any input from you folks who know curing and food safety better than I do.
I think that is where I went wrong. This morning when I went to get them out to hot smoke/cook them they didn't feel cold. I used my thermometer to check and they were about 55 degees (fridge is 36-38 or so in general). Guessing being in the drawer kind of insulated them and they didn't cool off fully. My question is are these hams still good? They have been cured, so will sitting overnight in the fridge and not getting below 40 degrees be ok? Appreciate any input from you folks who know curing and food safety better than I do.
