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