HELP

[jc1947]

   I started a pastrami yesterday at 1:00pm and went to town. I was planning on getting home in 3 hrs. Long story short Stuff happens and I got home at 7:pm hrs and the IT was 144. I foiled it and put it in the oven took it to 170 IT. Foiled it and toweled it. for 2 hours and put it in the fridge. Is it still good?

thank you,

JC1947

 

[daveomak]

If you used cure... there should be no problem.....

Even if you did not use cure, the intact muscle rule... no poking, proding, injecting, piercing including the thermometer, it still should be OK..

You could send it to me and I'll test it for you....  I trust you.... Dave

 

[jc1947]

Thanks, Dave, is a commercial corn beef brisket cured?

JC1947

 

[redclaymud]

If you used cure... there should be no problem.....

Even if you did not use cure, the intact muscle rule... no poking, proding, injecting, piercing including the thermometer, it still should be OK..

You could send it to me and I'll test it for you....  I trust you.... Dave

You beat me to the punchline here.  Send us all a few pounds and we'll test it for you.

 

[SmokinAl]

Thanks, Dave, is a commercial corn beef brisket cured?

JC1947

Yes it is.

 

[frosty]

JC, with the IT at 144 and then up to 170 you should be in good shape.

 

[jc1947]

Yes it is.

     Quote:

JC, with the IT at 144 and then up to 170 you should be in good shape.

Thank you, Gentlemen,

JC

 

[raptor700]

Sounds like your fine JC

So where's the Qview?  

 

[owlcreeksmoker4]

would love some pics of this smoke

 

[shooterrick]

Sounds like you got the problem resolved.  Great smokes to ya.