Curing chamber heated up, is my meat lost?

[haukeg]

Hello, I am in the middle of my first cure of a couple coppa’s and my curing chamber (modified wine fridge) crapped out on me while at work. My babies were out of proper environment for 5 hrs or so and got up to 80F and down to 70%RH - but I quickly moved them to another chamber. See chart below for more detail. Should I assume they are bad now? Thank you.

 

[chef jimmyj]

No, you are fine. 81°F for 6 hours on even a Salt only Coppa would be of little concern and if you added Cure#2, you are totally covered...JJ

 

[haukeg]

No, you are fine. 81°F for 6 hours on even a Salt only Coppa would be of little concern and if you added Cure#2, you are totally covered...JJ

Thanks, however this is a salt only cure (no #2 unfortunately). Looks like I had about 4 hrs rise from 70 to 80. Is there any way to tell if this will have nuked it after I get to proper weight (specific molds or other signs)? I’m currently at 15% moisture loss.

 

[chef jimmyj]

Even Salt only, the bacteria is only on the surface. At 15%, the surface should be quite dry. While Salt doesn't necessarily kill dangerous bacteria, it does inhibit growth. At 70-80°F a chunk of Fresh meat is considered safe exposed for 2-4 hours depending on which Agency's regs you trust.
Your's was Salted, had a fairly dry surface and when it comes to some of the worst bacteria, was exposed to air which inhibits their growth. I would proceed with the curing.
As far as physical signs of a problem, a foul smell would be an indication of an issue. That's about it...JJ

BTW...If you are still concerned. Message me when they are done and I'll send my Address.

 

[haukeg]

Even Salt only, the bacteria is only on the surface. At 15%, the surface should be quite dry. While Salt doesn't necessarily kill dangerous bacteria, it does inhibit growth. At 70-80°F a chunk of Fresh meat is considered safe exposed for 2-4 hours depending on which Agency's regs you trust.
Your's was Salted, had a fairly dry surface and when it comes to some of the worst bacteria, was exposed to air which inhibits their growth. I would proceed with the curing.
As far as physical signs of a problem, a foul smell would be an indication of an issue. That's about it...JJ

BTW...If you are still concerned. Message me when they are done and I'll send my Address.

Thank you Chef Jimmy, I appreciate the responses! Also, I did spray with Bactoferm 600 and have a nice white fur evolving over them, so assume that is also helpful I’m for inhibiting the bad guys.

 

[chef jimmyj]

Yep. Penicillin produces antimicrobial toxin. The white mold is very good at keeping meat safe...JJ