Cooked and vac sealed meat, how long viable at room temp?

[Chasdev]

I'm wondering how long cooked and vac sealed meat remains safe to eat at room temp?

 

[JeffShoaf]

The danger of room temp is bacteria growth and lots of bacteria like an oxygen-free environment. I think that unless you have a way to prevent bacteria and/or bacteria spores from getting on the meat between the time you remove it from the 140°F or hotter cooker and when you seal it, the safe-to-eat time is the same as having it sitting covered at room temp: 4 hours.

 

[dr k]

.

 

[Chasdev]

Cooked to around 200, sliced at around 140 in the fridge at something below 100 then 10 slices per bag vac sealed and in the deep freeze - 4 degrees.
Thawed in fridge, still in fridge.
Just wondering how it would travel out of the fridge but still vac sealed.

 

[DougE]

I'd keep it in a cooler below 40° for the trip regardless of if its cooked or not.

 

[DougE]

While vac sealing gives you longer frozen storage times, it doesn't offer any safety measures at room temps or above.

 

[Chasdev]

Dang, but I was afraid of that..

 

[schlotz]

Bacteria and temp go hand in hand. The freezer is you friend. Once thawed, use it quickly.

 

[Polekitty]

WOW!
After reading this thread, I guess I’m doing it all wrong. Surprised I’m dead.