Danger zone

[watermelonslim]

So is the danger zone right at 40 degrees, or does it start at 41 degrees?

I put my turkeys on the brine yesterday. The temperature outside was around 40 degrees. I or a little ice in there, but nut very much.

I checked them early this afternoon and the ice wasn't melted.

I checked them late this evening, access the ice was melted. I put a temperature probe in one of the buckets, and the water was 40 degrees. It actually fluctuated between 39.3 degrees and 40.5 degrees when I refreshed the stoker status page.

I immediately put more ice in the buckets and put them in the snow outside.

I have no idea how long it was at that temperature.

I had them sitting on a table outside, and there is still snow on the ground out there. I put them on the ground in the snow after that. Planning on smoking them tomorrow night.

The temperature is only supposed to get up to the low to mid 30s tomorrow, and its only 39 degrees and dropping right now outside. So with the ice I added abs the snow, the temperature shouldn't be 40 in the brining buckets again.

Should I toss them, or should they be okay? I didn't probe the actual bird, so it may not have been at 40 degrees. I'm hoping that danger zone starts at 41 degrees, in that case I probably don't have anything to worry about.

 

[daveomak]

Not a problem..... At or near 40-41, bacteria grows very, very slowly....Dave

 

[watermelonslim]

Thank you sir.

 

[jarjarchef]

You should be fine.

The Sate of Florida inspector only asks for 41 or below.....

 

[diggingdogfarm]

Personally, I'd keep the birds colder than that, but it shouldn't be a problem as long as the birds are fresh.

~Martin

 

[venture]

My fridge is colder than that.

40/41?  For an old guy like me, 40 to 140 in 4 just has a nice ring to it?  All them there 4's make it easy to remember, even for a senile old fart?

Martin brings up a very important point.  Freshness!  I have bought budget- priced, off-brand, frozen birds from a part of the country which I will not name.  While I am not necessarily a brand shopper,  even frozen meat can suffer if stored too long.  When I buy birds, they are fresh and local.

Good luck and good smoking.

 

[sigmo]

I needed to thaw some hens. Various sites said running water for three hours. I ended up giving them six hours in 47 degree running water.

And now they're brining in the fridge at closer to 34 degrees. They'll brine for four more hours. Then they'll be smoked.

Will we all die?

 

[sigmo]

Sorry. Double post.

 

[daveomak]

 Various sites said running water for three hours. I ended up giving them six hours in 47 degree running water.

Sigmo.....  You need to not visit those sites any more..... poultry, and all meats should be thawed in the refer or in ice water.... The temp should be maintained under 40...  

What we have now is.... Birds at 47 deg for over 6 hours.... back in the cooler.... Now they are going to be between 40-140 for as much as 2-3 more hours....    8-9 hours in the danger zone ???   I would pitch them ... Garbage can....    

Getting sick or worse... Trip to the ER...  Not worth $20 worth of chicken... or $50 worth of any type of meat....   

The lesson in food safety was cheap figuring what it could have cost you......    

Have a safe holiday season.....     Dave

 

[sigmo]

I'll whip 'em! :)

Phoned in.

 

[sigmo]

I trashed 'em.  It's not worth blowing chunks to salvage a couple of game hens. :)

But I saw the advice to thaw for a few hours under running water on numerous websites.  Most said, of course, that thawing in the fridge for a few days was best, but if you don't have time for that, the method recommended frequently was to submerge the birds under cold running water for 90 minutes to two hours to thaw rapidly.

Now, if the water was kept right at 40°F the whole time, that ought to thaw the bird and yet, be at an acceptable fridge temperature.  I'll have to build a temperature controlled recirculating bird thawing bath that maintains 40° for future times when I am in a rush. 

The crab legs and other goodies were sufficient to make a dandy Christmas meal.

 

[jarjarchef]

There are a few ways approved by the state of Florida health inspectors
Best in fridge
Good under cold running water and cook immediately
Ok in a microwave as part of the cooking process.

Personally if I need to use the water method. I am moving the birds or other meat so I can make sure it thaws as quick as possible. I can usually have a bird thawed in under 30 min to a point I can work with it. If I a, going to brine or marinade the meat I will put it in slightly frozen. But we are only talking about 30 min and the product is below 40.

Slacking out in the fridge is the best method and should be use whenever possible.